Chocolate and Orange Marble Cake Recipe

Introduction

This chocolate and orange marble cake is a delightful treat that combines rich cocoa with bright citrus flavors. Its beautiful swirled pattern makes it perfect for both casual snacking and special occasions.

Ingredients

• 2 cups (300 grams) all purpose flour
• 1½ cups (300 grams) sugar, divided
• ½ cup (60 grams) cocoa powder
• ¼ cup (60 mL) hot water
• 2 tsp baking powder
• ½ tsp vanilla powder or 1 tsp vanilla extract
• ½ tsp salt
• 3 large eggs
• ¾ cup (175 mL) olive oil
• ¾ cup (175 mL) orange juice
• 2 tbsp orange zest
• 1 tsp orange blossom water (optional)
• Icing sugar for dusting (optional)

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Step 2: In a medium bowl, combine the cocoa powder, ½ cup (100 grams) of sugar, and hot water. Stir well to combine and set aside.
3. Step 3: In another small bowl, whisk together the flour, baking powder, vanilla powder, and salt until evenly mixed.
4. Step 4: In a large bowl or stand mixer, beat the remaining 1 cup (200 grams) sugar and eggs until well combined. Slowly add the olive oil while mixing continuously.
5. Step 5: With the mixer on low speed, add half of the flour mixture to the egg and oil mixture. Beat until combined. Pour in ½ cup (125 mL) orange juice and continue mixing.
6. Step 6: Add the remaining flour mixture followed by the remaining ¼ cup (50 mL) orange juice. Scrape down the sides of the bowl with a spatula and beat for another minute until the batter is smooth.
7. Step 7: Remove about 2 cups of batter and mix it by hand with the cocoa mixture until fully combined.
8. Step 8: To the remaining plain batter, fold in the orange zest and orange blossom water if using.
9. Step 9: Grease a loaf pan. Pour a layer of the orange batter to cover the bottom. Drop spoonfuls of the chocolate batter on top, leaving about one-third of it in the bowl.
10. Step 10: Add the remaining orange batter over the layers, then pour the remaining chocolate batter on top.
11. Step 11: Bake on the middle rack for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
12. Step 12: Let the cake cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
13. Step 13: When cooled, dust the top with icing sugar if desired, then slice and enjoy.

Tips & Variations

• Use fresh orange zest for the best citrus flavor, and adjust the amount to your liking.
• Swap olive oil with melted butter for a richer taste.
• If you don’t have vanilla powder, vanilla extract works just as well.
• Orange blossom water adds a lovely floral note but can be omitted if unavailable.
• For a more intense chocolate flavor, increase the cocoa powder slightly.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, thaw completely and warm slices briefly in the microwave or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular water instead of orange juice?

Orange juice adds both moisture and flavor, so using regular water will make the cake less vibrant in taste. If you don’t have orange juice, you can substitute with another fruit juice or water, but the orange flavor will be reduced.

Is it possible to make this cake gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free flour blend that measures cup for cup. Make sure it contains xanthan gum or add it separately to help with texture.

Chocolate and Orange Marble Cake Recipe

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★★★★★

4.5 from 51 reviews

• Author: Thomas
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf cake (approximately 12 slices) 1x
• Diet: Vegetarian

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Description

This luscious Chocolate and Orange Marble Cake combines the rich depth of cocoa with the bright, zesty essence of fresh oranges. A tender olive oil-based batter swirled with chocolate and infused with orange blossom water creates a moist and flavorful loaf perfect for any occasion.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups (300 grams) all-purpose flour
• 1½ cups (300 grams) sugar, divided
• ½ cup (60 grams) cocoa powder
• 2 tsp baking powder
• ½ tsp vanilla powder (or 1 tsp vanilla extract)
• ½ tsp salt

Wet Ingredients

• ¼ cup (60 mL) hot water
• 3 large eggs
• ¾ cup (175 mL) olive oil
• ¾ cup (175 mL) orange juice
• 2 tbsp orange zest
• 1 tsp orange blossom water (optional)

For Decoration

• Icing sugar to dust top of cake (optional)

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Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it reaches the correct temperature for baking the cake evenly.
2. Prepare Cocoa Mixture: In a medium bowl, combine the cocoa powder, ½ cup (100 grams) sugar, and hot water. Stir well until smooth, then set aside to cool slightly.
3. Mix Dry Ingredients: In another small bowl, whisk together the all-purpose flour, baking powder, vanilla powder, and salt until evenly distributed.
4. Beat Eggs and Sugar: In the large bowl of a stand mixer, beat the remaining 1 cup (200 grams) sugar with the eggs until the mixture is thick and lightened in color. This creates a good base for the cake’s texture.
5. Add Olive Oil: Slowly pour the olive oil into the egg and sugar mixture while continuing to beat to incorporate it fully for a moist batter.
6. Incorporate Dry Ingredients and Orange Juice: Set the mixer to low speed and gradually add half of the flour mixture to the wet ingredients. Then pour in ½ cup (125 mL) of orange juice and mix well. Add the remaining flour mixture followed by the last ¼ cup (50 mL) of orange juice. Scrape down the sides with a rubber spatula and beat for another minute until everything is combined.
7. Divide Batter: Remove about 2 cups of batter and combine it with the cocoa mixture in the separate bowl. Mix by hand with a whisk until completely incorporated into a chocolate batter.
8. Flavor Orange Batter: To the remaining plain batter, fold in the freshly grated orange zest and, if using, the orange blossom water for aromatic depth.
9. Layer Batter in Pan: Grease a loaf pan thoroughly. Pour enough orange batter to cover the bottom. Spoon dollops of chocolate batter over the orange layer, leaving about a third of the chocolate batter in the bowl. Pour the rest of the orange batter over, then finish with the remaining chocolate batter on top.
10. Bake: Place the loaf pan on the center rack of the oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
11. Cool Cake: Allow the cake to cool in the pan for about 5 minutes to set before transferring it to a wire rack to cool completely, preventing sogginess.
12. Decorate: Once fully cooled, dust the top of the cake with icing sugar if desired, adding a delicate sweetness and pretty finish.
13. Serve and Enjoy: Slice and enjoy this moist, flavorful marble cake with a cup of tea or coffee.

Notes

• Using olive oil provides a moist texture and subtle flavor; however, you can substitute with a neutral oil if preferred.
• Orange blossom water is optional but adds a lovely floral note that complements the orange zest.
• Ensure eggs are at room temperature to maximize batter volume when beating.
• To check doneness, use a clean toothpick inserted into the center; it should come out without wet batter.
• Dusting with icing sugar is optional but gives an attractive presentation.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Western

Keywords: Chocolate marble cake, orange cake, marble loaf, olive oil cake, citrus chocolate cake, dessert baking