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.
Ingredients
Scale
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)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it reaches the correct temperature for baking the cake evenly.
- 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.
- Mix Dry Ingredients: In another small bowl, whisk together the all-purpose flour, baking powder, vanilla powder, and salt until evenly distributed.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Decorate: Once fully cooled, dust the top of the cake with icing sugar if desired, adding a delicate sweetness and pretty finish.
- 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
