Chocolate Orange Marble Cake

SUBMITTED BY: Carol PHOTO BY: Smita

"These two flavors blend well together. This forms an attractive and moist cake."

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Original recipe yield 1 -10 inch tube cake

SERVINGS

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Servings
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INGREDIENTS (Nutrition)

1 cup butter
1 1/4 cups white sugar
3 eggs
2 teaspoons vanilla extract
1 cup plain yogurt
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons grated orange zest
2 (1 ounce) squares unsweetened chocolate, melted
2 tablespoons orange liqueur
2 tablespoons orange juice

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
In a large bowl, cream the butter with 1 cup of the white sugar. Beat in the eggs, then the vanilla and the yogurt.
In another bowl, stir together the flour, baking soda, baking powder, and salt. Beat the flour mixture into the creamed ingredients. Turn half of the batter into another bowl. Add the orange rind to one bowl and the melted chocolate to the other. Alternately spoon the orange and chocolate batters into a greased and floured tube pan. Swirl through the two batters with a knife to create a marbled effect.
Bake at 350 degrees F (175 degrees C) for 50 minutes. As soon as the done cake is removed from the oven, stir together the remaining 1/4 cup sugar, the orange juice, and the orange liqueur and pour over the still hot cake. Let the cake finish cooling on a rack before serving. Makes about 10 to 12 servings.

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REVIEWS

Reviewed on Dec. 2, 2003 by T. MARTIN

I give this recipe 2 stars because it is ture to the description that it is a moist and... MORE

Reviewed on Jan. 27, 2006 by Lisa P

I made this cake in a bundt pan. Next time I would 1 1/2 x the recipe for a higher, fuller... MORE

Reviewed on Aug. 5, 2006 by Sally P

I loved this cake! I didn't have any unsweetened chocolate (not available here in Australia)... MORE

Reviewed on Feb. 3, 2008 by hemison

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

hemison
Feb. 3, 2008

I love this cake - really moist and with one of my favourite flavour combinations. Because I dont' have a tube pan, I've been making it in 2 8" sandwich cake pans. Works beautifully and cooks in about 25 minutes. The first time I made it I topped one half with the topping suggested in the recipe, and left the other half plain for the kids. Have to say that I wasn't desperately fussed about the recipe topping - too sweet for me - much preferred it as a plain sponge as it has so much flavour on its own. The second time I made it I put the orange liqueur in the cake mix itself (and added more orange zest). Once it was cooked and cooled I sandwiched the two halves together with a whipped-cream/cocoa/orange extract/icing sugar cake filling; then sprinkled icing sugar and orange zest on the top. Got rave reviews! Since my husband doesn't like chocolate I'm going to try it next time using a coffee and almond/amaretto combination. A year later, and it's our staple base cake mix - I've made it lots of times as a coffee cake, mocha cake, chocolate cake, and got rave reviews for a lemon version with a lemon-creamcheese frosting found elsewhere on this site.

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1 user found this review helpful

I love this cake - really moist and with one of my favourite flavour combinations. Because I... MORE