Sometimes you want cake and you want it right now! Yes a great big wedge of cake on your plate with a fork in your hand ready to devour it. I adore all the beautiful mini treats and cakes like Sarah from Maison Cupcakes makes there are those times where large is the only thing that will feed your craving. This cake was for one of those times.
Beautiful swirls of chocolate and orange cake smothered in a chocolate orange buttercream and topped with grated chocolate orange and the best bit is it is messy so perfect for finger licking.
This is pay-day cake 6 on the list do stop by my recipe page to see the others – as always think large as there are no small pay-day cakes in my collection.
To all my followers I wanted to let you know the Cakeboule is going offline for the Summer to recharge the baking batteries. So I’ll leave you with this massive slice of cake and as Arnie says ‘I’ll be back’.
Have a great Summer everyone and I hope the sun shines wherever you are. Go and make happy memories as that is what I intend to do. Ta Ta For Now.
Chocolate Orange Marble Cake Ingredients
400g soft butter
400g caster sugar
400g self raising flour
8 eggs (must be fresh)
50g cocoa powder
1 tbsp milk
1.5 tsp orange extract
2 oranges (grated rind only)
Chocolate Orange Marble Cake Instructions
1. Preheat the oven to 160 / 140 fan or Gas 3
2. Line two deep 20cm tins (do use the right size tins to avoid disaster)
3. Beat the butter and sugar until fluffy (5 minutes as this is what makes the cake rise so beautifully to get the full big cake wow factor so not skimp this part. I also find that using very soft butter (but not liquid) helps the creaming process)
4. Add the eggs two at a time and sift quarter of the flour into the mixture and beat until combined
5. Repeat until all eggs and flour are used up
6. Split the mixture into two bowls equally (I weigh mine to be sure)
7. Add 50g of cocoa and 1 tbsp of milk to one portion and mix to combine
8. Add orange extract and rind to the other portion and mix to combine – I also added a small bit of orange colouring to make the orange colour stand out more but this optional)
9. Take two big spoons and alternate dollops of chocolate and orange mixture into both tins trying to make sure you have equals amounts (you can weigh your portions to be sure if you wish)
10. Use a knife or skewer and run it through the mixture to create swirly patterns do not over do this or you will not end up with the big swirls but a combined mess!
11. Place the tins in the oven on the middle shelf for approx 50 minutes (all ovens vary so check your cake after 45 mins)
12. Cakes are ready when the skewer can be inserted into the cake and it come out clean.
Chocolate Orange Buttercream
250g soft butter
500g icing sugar
100g melted plain chocolate
1.5 tsp orange extract
1. Beat together the butter and icing sugar until light and fluffy
2. Melt the chocolate
3. Let the melted chocolate cool slightly (10 mins)
4. Pour the chocolate into the buttercream mixture in small quantities beating as you do until all the chocolate has been incorporated.
5. Add the orange extract and beat to combine one last time
Assembly of the Cake
1. Level the cake that will be the bottom layer
2. Smother in buttercream and add the top layer
3. Smother the top in buttercream and make spiking patterns with a pallete knife
4. Cover with grated chocolate orange
Devour! See you soon