Here is your recipe, guide and tutorial on how to make Chocolate Orange Marble Cake.
Preheat the oven to one of the following:
Fan assisted: 180ºC
Regular oven: 190-200ºC
Fahrenheit: 356F
Gas Mark: 4
Equipment and Ingredients
Mixing bowl
Scales
Spatula
Electric whisk
Sandwich Tin
Baking Paper
Ingredients:
150 grams or 6oz Margarine
150 grams or 6oz Granulated Sugar
3 Eggs
150 grams 0r 6oz Self Raising Flour
1 Heaped teaspoon Cocoa
2. Weigh out the margarine and sugar and place them into a mixing bowl. Cream them together using an electric whisk until they have combined and are a slightly paler yellow colour.
3. Add the eggs one at a time to your mix and whisk after each, break the eggs into a separate bowl first then add to your mixing bowl. Thus preventing any shell entering your mixture.
4. Once all the eggs have been added now add your flour. Once added blast with a whisk on full speed for about 30 seconds or until the ingredients have combined fully. Scrape down the sides of the bowl and mix the last little bits in, then place to one side.
5. Measure a heaped teaspoon of cocoa mixture into a small cup and add a few drops of water at a time. Stir with a teaspoon until you get a thick glossy paste.
(This cup size is a child’s mug (one that you usually get with an easter egg), not an adults mug size).
6. Then add some of your cake mix into the cup and stir until the paste has combined and turned all the mix chocolatey.
7. Then pour the chocolate mixture back into your mixing bowl and softly swirl a figure of eight with a spatula. DO NOT MIX together fully otherwise you will lose the marble effect.
8. Taste the mix to ensure it is ok, then pour it into a base lined/greased tin. (I have lined the base of this tin with baking paper to prevent the cake from sticking).
9. Bake in the middle of the oven for approx 25-30 mins.
10. Once baked, insert a skewer and ensure it comes out clean before removing from the oven.
11. Place the cake and tin onto a wire rack and whilst the cake is still hot place the chocolate on the top to melt. (I use Dairy Milk or Terry’s Chocolate Orange).
12. Spread the chocolate across the top of a cake using a butter knife.
13. Once the cake has cooled to room temperature, place in the fridge as this will harden up the chocolate topping.
14. Once the topping has hardened, slice and enjoy!
Preheat the oven to one of the following:
Fan assisted: 180ºC
Regular oven: 190-200ºC
Fahrenheit: 356F
Gas Mark: 4
Equipment and Ingredients
Mixing bowl
Scales
Spatula
Electric whisk
Sandwich Tin
Baking Paper
Ingredients:
150 grams or 6oz Margarine
150 grams or 6oz Granulated Sugar
3 Eggs
150 grams 0r 6oz Self Raising Flour
1 Heaped teaspoon Cocoa
2. Weigh out the margarine and sugar and place them into a mixing bowl. Cream them together using an electric whisk until they have combined and are a slightly paler yellow colour.
3. Add the eggs one at a time to your mix and whisk after each, break the eggs into a separate bowl first then add to your mixing bowl. Thus preventing any shell entering your mixture.
4. Once all the eggs have been added now add your flour. Once added blast with a whisk on full speed for about 30 seconds or until the ingredients have combined fully. Scrape down the sides of the bowl and mix the last little bits in, then place to one side.
5. Measure a heaped teaspoon of cocoa mixture into a small cup and add a few drops of water at a time. Stir with a teaspoon until you get a thick glossy paste.
(This cup size is a child’s mug (one that you usually get with an easter egg), not an adults mug size).
6. Then add some of your cake mix into the cup and stir until the paste has combined and turned all the mix chocolatey.
7. Then pour the chocolate mixture back into your mixing bowl and softly swirl a figure of eight with a spatula. DO NOT MIX together fully otherwise you will lose the marble effect.
8. Taste the mix to ensure it is ok, then pour it into a base lined/greased tin. (I have lined the base of this tin with baking paper to prevent the cake from sticking).
9. Bake in the middle of the oven for approx 25-30 mins.
10. Once baked, insert a skewer and ensure it comes out clean before removing from the oven.
11. Place the cake and tin onto a wire rack and whilst the cake is still hot place the chocolate on the top to melt. (I use Dairy Milk or Terry’s Chocolate Orange).
12. Spread the chocolate across the top of a cake using a butter knife.
13. Once the cake has cooled to room temperature, place in the fridge as this will harden up the chocolate topping.
14. Once the topping has hardened, slice and enjoy!
