Thursday, 10 January 2013

Choc Orange Marble Cake

This cake is so moist, and yet the outside has a crispy crunch to it. The chocolate flavour is intense as there is melted dark chocolate in the batter, but it is perfectly balanced by the orange marble. It's one of my favourites to bake in a bundt tin (although that statement has me thinking about my yoghurt and passionfruit syrup cake!) and is well worth the hour wait. Eat warm straight from the oven!

Chocolate-orange marble cake (adapted from Donna Hay Magazine April/May 2009)
Cooking spray
1 1/3 cups milk
2 cups caster sugar
1 tsp vanilla extract
250g butter, melted
1 1/2 cups plain flour, sifted
1/4 cups self raising flour, sifted
2 eggs
1/4 cup cocoa, sifted
150g dark chocolate, melted
1 tbsp orange zest
1-2 drops orange food colouring (I made mine using 2 drops yellow and 1 drop pink)
  1. Preheat oven to 160 degrees Celsius. Use cooking spray to grease the nooks and crannies of a bundt tin.
  2. Place the milk, sugar and vanilla in a bowl and whisk to combine. Add butter and whisk until smooth. Add both flours and the eggs and whisk until smooth.
  3. Divide mixture into two bowls. Add the cocoa and chocolate to one and whisk until smooth. Add the orange rind and food colouring to the other and whisk until smooth.
  4. Pour the chocolate mixture into prepared tin. Drop spoonfuls of the orange mixture onto the chocolate and gently swirl with a butter knife to create a marble effect.
  5. Bake for 1 hour 10 minutes or until cooked when tested with a skewer. Cool in tin for 10 minutes. Cool completely on a wire rack... but have a piece while you wait!

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