Chocolate Orange Marble Cake
A super moist chocolate orange marble cake made with fresh orange juice, zest, almond flour, and melted dark chocolate for a rich, brownie-like swirl and soft, tender crumb.
Equipment
- 1 Large loaf pan (13.5 x 28.5 cm / 5.3 x 11.2 inches)
Ingredients
- 3 L eggs
- 1 cup sugar (200 g)
- 1 cup neutral oil (240 ml, I use sunflower oil)
- 1 cup fresh orange juice (240 ml)
- Zest of 1 orange
- 1½ cups cups all-purpose flour (210 g)
- ½ cup almond flour (50 g)
- 1½ tsp baking powder
- 80 g instant vanilla pudding powder
- 100 g dark chocolate, melted
Instructions
- Preheat the oven to 170°C (340°F). Line your loaf pan (13.5 x 28.5 cm / 5.3 x 11.2 inches) with parchment paper.
- In a large bowl, whisk together the eggs, sugar, and oil until smooth.
- Add the fresh orange juice and zest. Mix until combined.
- Place the dry ingredients (flour, almond flour, baking powder, and instant vanilla pudding powder) on top of the wet mixture — but do NOT mix yet.
- In the meantime, melt the dark chocolate in the microwave:Heat for 20 seconds, stir, then another 20 seconds. Stir well until fully melted. Let it cool slightly so it’s not too hot.
- Now quickly mix the dry ingredients into the wet batter just until smooth. Do not overmix and do not let the batter sit too long.
- Take about 1½ cups of the batter and transfer it to a separate bowl. Add the melted chocolate to that portion and gently mix until combined.
- Pour a layer of the orange batter into the pan, then spoon some chocolate batter on top. Repeat layering until all the batter is used.
- Use a knife to make one large swirl (like an “8” or infinity shape). Do not over-swirl or you’ll lose the marble effect.
- Bake for 45–55 minutes, or until a skewer inserted in the center comes out with a few moist crumbs. If the top browns too fast, loosely cover with a baking sheet.
- Let the cake cool before slicing. You can dust with powdered sugar or serve as is.
