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Chocolate Orange Marble Cake

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

This is a unique (and flavorful!) variation of the standard chocolate/vanilla marble cake. Topped with an orange buttercream icing and bittersweet chocolate ganache, it’s the perfect combination of flavors!

Ingredients

  • Cake
  • ½ cups Butter
  • 1-½ cup Sugar
  • 1-½ Tablespoon Fresh Grated Orange Rind
  • 2 whole Eggs
  • 2-½ cups All-purpose Flour
  • 2-¼ teaspoons Baking Soda, Divided
  • 1 cup Buttermilk
  • 1 ounce, weight Bittersweet Chocolate, Melted
  • 2 Tablespoons Water
  • 15 ounces, weight Canned Mandarin Oranges, drained and finely chopped
  • _____
  • FROSTING
  • ½ cups Butter, Softened
  • 1 whole Egg Yolk
  • 4 cups Powdered Sugar
  • 4-½ Tablespoons Orange Juice
  • 1 Tablespoon Fresh Grated Orange Rind
  • _____
  • GANACHE
  • 7 ounces, weight Bittersweet Chocolate
  • ½ cups Heavy Cream
  • 3 Tablespoons Butter
  • 1 Tablespoon Brandy
  • 1 teaspoon Vanilla

Preparation

Preheat oven to 350 degrees. Grease and flour two 9″ cake pans.

Cream butter and sugar with an electric mixer in a large bowl. Add in orange rind and eggs and beat until combined. Combine flour and 2 teaspoons baking soda in a separate bowl. Add to the butter mixture, alternating with buttermilk until blended.

Pour 2/3 of mixture into cake pans.

In a small saucepan, melt chocolate and water until smooth. Add in remaining 1/4 teaspoon baking soda and stir. Pour into remaining 1/3 of the orange batter; mix well.

Spoon chocolate batter randomly over the orange batter in the cake pans. “Swirl” using a knife or spatula until you achieve the desired marble look you want.

Bake for 15 minutes or until a toothpick inserted in the center comes out clean.

Remove cakes from pans and allow to cool completely on wire racks.

FROSTING:

Cream butter and egg yolk. Add in powdered sugar one cup at a time along with orange juice, one tablespoon at a time. Add orange rind.

When cakes are completely cool, place one layer on a platter and frost the top. Cover with drained, chopped mandarin oranges. Place the second cake layer on top and use the remainder of the buttercream to frost the rest of the cake. Refrigerate.

GANACHE:

In small saucepan, combine bittersweet chocolate, cream, butter, brandy and vanilla until melted and combined. Allow to cool to room temperature. Pour desired amount onto the top-center of the cake and allow to drizzle over the sides of the cake.

Garnish as desired, using leftover mandarin oranges or orange peel. Refrigerate until ready to serve. Enjoy!

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Profile photo of Cynthia Crowell

Cynthia Crowell on 10.9.2012

My daughter made this cake for my birthday, and it was absolutely delicious. We altered the recipe a little and did not use the mandarin oranges in the filling, but used buttercream frosting mixed with about 1/4 cup of orange marmalaide mixed in. Also for the ganache we used a combination of semi-sweet and bittersweet chocolate. Other than that, the cake was moist and flavorful. The family devoured it!!! I want this cake to be an annual tradition for my birtday!

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