Chocolate orange marble cake

    50 min

    Combine the killer combination of chocolate and orange with a moist, crumbly sponge cake and you have a winner - not to mention its marble appearance which makes it even more appealing. My younger brother requires a constant supply of this while he's revising for his exams. Warning: seriously addictive!


    London, England, UK
    56 people made this

    Makes: 1 loaf cake

    • 160g butter or margarine, softened
    • 160g granulated or caster sugar
    • 2 eggs
    • 1/2 teaspoon vanilla extract
    • 2 oranges
    • 160g self-raising flour
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon ground cinnamon
    • 2 to 3 tablespoons cocoa powder
    • 1 to 2 tablespoons milk (semi-skimmed or full fat)
    • 3 to 4 tablespoons icing sugar

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 170 C / Gas 3 and line a loaf tin (I generally use a loaf tin but use whatever shape you fancy!).
    2. Beat butter and sugar together until smooth. Crack in eggs and add vanilla, then beat again until well combined.
    3. Add the zest of 1 1/2 oranges, then the juice of 1/2 an orange and mix in.
    4. Sieve in flour, bicarb and cinnamon then gently fold into the mixture. When well mixed, put roughly half of the mixture into a separate bowl.
    5. To one bowl, add the cocoa and milk and mix in. The amount of cocoa depends on how rich you like your chocolate (for me, the more the better!).
    6. Put half of your pale mixture into the tin. Then all of your cocoa mixture. Finally, add your remaining pale mixture.
    7. You could either leave like this for a stripy effect, or if you want the marble look, zig-zag your knife through the mix. Obviously, the more zig-zagging you do, the more psychedelic your cake will look - but don't over do it if you want that sharp contrast.
    8. Put in the preheated oven. Since it is such a moist cake, it could take anything from 30 to 50 minutes, so keep a close eye on it!
    9. While you're waiting, make your drizzle topping (not obligatory but will add even more flavour and moisture so recommended!) by combining the juice of your remaining half orange with enough icing sugar to make a syrup consistency and a little zest too.
    10. Once your cake forms a golden crust on the top and is cooked through the middle, remove from the oven and immediately prick the top several times with a fork then pour over your drizzle whilst still warm so that it is all absorbed. If desired, sprinkle over a little more orange zest. Enjoy!

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    Reviews in English (2)


    I made this yesterday and did as suggested and made individual ones using muffin cases - they are delightful.  -  16 Nov 2016


    This is a must for chocolate orange lovers! It's easy to make and extremely moist and moreish! The only point I would make is it's possibly not one to present to guests as it falls apart so easily and looks messy. Next time I shall try it as individual cakes, that might work better. Totally scrumptious and well worth making 😊  -  30 Apr 2016