About this recipe:A moist cake that combines chocolate and orange with a pretty marbled effect. Easy to make, and perfect for chocolate orange lovers. Use your favourite orange liqueur, such as Cointreau or Grand Marnier. Or, simply use extra orange juice if you don't have orange liqueur to hand.
250g caster sugar
2 teaspoons vanilla extract
250g natural yoghurt
225g plain flour
3/4 teaspoon bicarbonate of soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons grated orange zest
60g cooking chocolate, melted
2 tablespoons orange liqueur
2 tablespoons orange juice
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Preheat oven to 180 C / Gas 4. Grease and flour one 25cm tube cake tin.
In a large bowl, cream the butter with 200g of the caster sugar. Beat in the eggs, then the vanilla and the yoghurt.
In another bowl, stir together the flour, bicarb, baking powder and salt. Beat the flour mixture into the creamed ingredients. Turn half of the cake mixture into another bowl. Add the orange zest to one bowl and the melted chocolate to the other. Alternately spoon the orange and chocolate cake mixtures into a greased and floured tube cake tin. Swirl through the two mixtures with a knife to create a marbled effect.
Bake at 180 C / Gas 4 for 50 minutes. As soon as the cake is removed from the oven, stir together the remaining 50g 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.
You can use three 23cm round cake tins instead of the tube cake tin. Just adjust baking time as needed.