Chocolate Orange Marble Cake

Chocolate Orange Marble Cake

17 Reviews 4 Pics
Carol
Recipe by  Carol

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

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Ingredients

Adjust Servings

Original recipe yields 1 -10 inch tube cake

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
  2. In a large bowl, cream the butter with 1 cup of the white sugar. Beat in the eggs, then the vanilla and the yogurt.
  3. 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.
  4. 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 (17)

Rate This Recipe
T. MARTIN
22

T. MARTIN

I give this recipe 2 stars because it is ture to the description that it is a moist and attractive cake. However that is the best I can say about this cake. If you are looking for a FLAVORLESS cake then you have found the perfect recipe. I"m not sure if there are mistakes in the recipe and semi-sweet chocolate should have been used as opposed to unsweetened. Also, even though I tripled the amount of orange zest used (I large, juicy navel oranges) the orange flavor was faint at best. The glaze gives this cake a special touch but cannot make up for the flavor that is seriously lacking. I agree that the combination of orange and chocolate marry well but in relation to this cake it was not a match made in heaven.

Lisa P
10

Lisa P

I made this cake in a bundt pan. Next time I would 1 1/2 x the recipe for a higher, fuller cake and cook longer. I substituted the plain yogurt with vanilla lowfat yogurt and for the liqueur I used about a teaspoon of orange extract and doubled the orange juice. Very flavorful cake, very moist.

Sally P
7

Sally P

I loved this cake! I didn't have any unsweetened chocolate (not available here in Australia) so I used cocoa mixed with hot water. The cake turned out to be very moist, and absolutely chock full of flavour! A winner!

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Nutrition

Amount Per Serving (14 total)

  • Calories
  • 299 cal
  • 15%
  • Fat
  • 17 g
  • 26%
  • Carbs
  • 33.4 g
  • 11%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 82 mg
  • 27%
  • Sodium
  • 253 mg
  • 10%

Based on a 2,000 calorie diet

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