There is something so simple and satisfying about a marble cake. No wonder it's a favorite in Jewish kitchens. Moister than a pound cake, richer than a quick bread, this is the perfect sweet to have around over the weekend. For a vanilla marble cake, substitute a cup of water for the orange juice and omit the orange zest.
Ingredients
Makes 10 to 12 servings
Chocolate paste:
Cake:
Orange glaze/topping:
Step 1
Preheat the oven to 350°F. Generously grease a 10 inch tube or angel cake pan, a 12-cup bundt pan, or two 9 by 5-inch loaf pans. Line the bottom of the pan(s) with parchment paper.
Step 2
Prepare the chocolate paste by placing the cocoa and oil in a small bowl and blending well. Add a drop or more of oil if the mixture appears too stiff or thick to stir or blend easily.
Step 3
For the cake, in a large bowl, blend the oil with the sugar until light and fluffy, scraping the bowl often. Blend in the eggs and stir in the vanilla, water, orange juice, and zest.
Step 4
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add to the wet ingredients.
Step 5
Remove one third of the batter to a smaller bowl. Stir the chocolate paste into this to make a chocolate batter and add to this the grated chocolate or miniature chocolate chips. Spoon alternating portions of white and chocolate batter into the prepared pan. You can do this with a spatula or a soup spoon. It doesn't really matter how you place the batter in the pan — it works out in the baking.
Step 6
Bake the large cake for 55 to 60 minutes, smaller cakes for 35 to 40 minutes. The cake should be lightly browned on top, perhaps slightly cracked, and spring back when lightly pressed. Cool in the pan for 15 to 20 minutes before inverting onto a wire rack. Then either dust with confectioners' sugar or glaze.
Step 7
For the glaze, stir together the confectioners' sugar and orange juice to make a thick but pourable sauce. Drizzle this over the top of the cooled cake. Garnish with long shreds of orange zest, if desired.
Leave a Review
Reviews (15)
Back to TopI'm not a big chocolate cake fan, but my family is. They LOVED this cake! Rich, gooey chocolatey, with a lovely delicate crumb. I used mostly cake flour, some all-purpose for better structure, although in retrospect that was likely unnecessary. I made the vanilla version. It was quite easy to do. I glazed it with //m.fonts4kids.com/recipes/food/views/chocolate-glaze-51157030 which was also easy and a good complimentary recipe.
kelevtov
Longmeadow, MA
10/19/2016
Wonderful! Delicious, even with using part fresh orange juice (about 1/3 cup) and the rest water (2/3 cup) = makes up the full 1 cup orange juice measure. A lot stickie in the castle bundt pan, even with liberal spray. Can't get it out! Might try butter paper and spray, or flour too on pan first. Like the chocolate chips.
Anonymous
11/13/2009
I have made this many times and don't get the bad reviews. I make it with fresh mandarin or orange juice, not frozen concentrate, and it always comes out gooey moist and sweet. The best part, it lasts forever.
bluegirlpdx77
Portland, OR
3/14/2007
I thought this turned out great. I made the vanilla version, using water instead of OJ. I was a little worried because the batter seemed awfully runny but the resulting cakes were moist and tender with good flavor. I used one of them for an ice cream cake - layered slices of marble loaf with chocolate and vanilla ice cream, chocolate ganache, and chocolate cookie crumbles. Yum!
Anonymous
San Mateo, CA
7/5/2006
following the recipe exactly, the cake's texture heavy & a little gelatinous. With so many wonderful cakes out there, why make this one which would be ordinary on a good day?
Anonymous
Atlanta, GA
2/26/2006
I don't understand some of the negative reviews. This lovely cake was flavorful and attractive. My family had half of it eaten before I could even glaze it and they're used to lots of baking around. I will definitely be making this one again.
Anonymous
Victoria, B.C.
9/9/2004
Taste and texture is wonderful. Used the chocolate version. Add 1-2 TBS brandy, or cognac to the batter. Add a TBS of kalua or "sabra" liquour to the chocolate batter. I use small loaf pans, making 3 or 4 loafs.
Anonymous
12/15/2003
I wouldn't give this cake any forks, no homebaked aroma and the taste was absolutely bland. May be a ethnic thing, though I'm Jewish. I threw it out
Anonymous
New Jersey
2/4/2003
I think that the cooks listed here made two different recipes... I have to side with those who did not like it. It was easy, it did rise nicely, but I thought it was very bland and mostly tastless. Sorry.
Anonymous
W. Hartford, CT
10/22/2002
The taste was so so. Would not make this again. I've had better chocolate-orange cake before.
Sunnyvale, CA
4/10/2001
it was a very easy recipe, it came out nice and high. havent tasted it yet, but the batter was very good!!
michigan
1/4/2001
it was a very easy recipe, it came out nice and high. havent tasted it yet, but the batter was very good!!
michigan
1/4/2001
OUTSTANDING!!! I made it in a bundt pan,(never got such a high cake) i used the orange juice,left out the chocolate chips,very easy to put together,sure to become a family favorite.
Anonymous
montreal
12/6/2000
OUTSTANDING!!! I made it in a bundt pan,(never got such a high cake) i used the orange juice,left out the chocolate chips,very easy to put together,sure to become a family favorite.
Anonymous
montreal
12/6/2000
I BAKE NEARLY EVERYDAY AND THIS CAKE WAS ONE OF THE BEST THINGS I HAVE EVER MADE, OR EATEN. I AM A CHOCOLATE NAD ORANGE LOVER AND THIS CAKE SHOWCASED BOTH FLAVORS SO WELL. BECAUSE OF THE OIL, IT STAYS SO MOIST. I PLAN ON MAKING IT AGAIN FOR A PARTY AND IT'S GREAT BECAUSE IT STAYS SO MOIST YOU CAN BAKE IT EARLY IN THE WEEK AND IT WILL STILL BE SO FRESH!
EMILY
BROOKLYN, NY
10/23/2000
