Orange and Chocolate Marbled Cake.
Simple, incredibly soft, delicious.
The Orange and Chocolate Marbled Cake is a uniquely soft dessert, very aromatic and delicious, orange and chocolate is a truly winning combination 🙂 then it’s very simple, it takes 5 minutes with electric mixers and then straight into the oven, cooking time, and you’ll have the kitchen filled with a delightful aroma of orange and vanilla, and ready to bake a tall and fluffy cake like a cloud, a delicious dessert perfect for the snack or breakfast for the whole family 🙂
This cake is dairy-free and butter-free, just grease the pan with oil and it’s perfect even for those intolerant to lactose.
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- Difficulty: Easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 large eggs (at room temperature)
- 1 cup sugar (½ cup for a less sweet version)
- cup orange juice
- cup corn oil
- 3 cups all-purpose flour
- zest of 2 oranges (untreated)
- 1 pinch salt
- 1 packet baking powder
- 1 tsp vanilla extract
- 2 tbsp water
- cup unsweetened cocoa powder
- as needed powdered sugar
Tools
- 1 Hand Whisk
- 1 Bowl
- 1 Spatula
- 1 Sieve
- 1 Bundt Pan
- 1 Oven
Steps
Preheat the oven to 340°F (static) and butter a 9.5-inch Bundt pan.
Using electric beaters, whip the eggs with the sugar and a pinch of salt until you get a very fluffy and frothy mixture; you can also use a stand mixer.
While mixing, add the oil, grated orange zest, vanilla extract, then the orange juice gradually, keeping the beaters at low speed.
Sift the flour with the baking powder and add it to the egg mixture by hand with a spatula.
Once the batter is smooth, pour 2/3 into the buttered pan.
To the remaining batter, add the sifted cocoa and 2 tablespoons of water, mixing with a spatula until well combined.
Pour the cocoa batter over the white batter, and with a skewer or fork, create swirls to marble the two batters.
Bake at 340°F for about 45 minutes, checking with a toothpick (If cooked, it should come out dry; otherwise, continue baking for a few more minutes).
Let the cake cool, place it on a tray, and if desired, sprinkle with powdered sugar.
Butter a 9.5-inch Bundt pan.
Preheat the oven to 340°F (static).
Fit the butterfly whisk in the bowl.
Separate the yolks from the whites.
Place the egg whites with a pinch of salt in the bowl for 3 minutes/speed 4.
Set them aside in a bowl.
Place the yolks in the bowl with the sugar and whip for 2 minutes/Speed 4.
Remove the butterfly whisk and add the sifted flour, oil, grated orange zest, vanilla extract, and orange juice 50 Sec./Speed 3.
Scrape down the sides and add the sifted baking powder 20 Sec./Speed 3.
Turn off the Bimby and gradually add the egg whites, folding gently with a spatula from bottom to top.
Once the batter is smooth, pour 2/3 into the buttered pan.
To the remaining batter, add the sifted cocoa and 2 tablespoons of water, mixing with a spatula until well combined.
Pour the cocoa batter over the white batter, and with a skewer or fork, create swirls to marble the two batters.
Bake at 340°F for about 45 minutes, checking with a toothpick (If cooked, it should come out dry; otherwise, continue baking for a few more minutes).
Let the cake cool, place it on a tray, and if desired, sprinkle with powdered sugar.
The Orange and Chocolate Marbled Cake is ready to be enjoyed… ENJOY YOUR DESSERT!
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