Marbled bundt cake is a great spin on two old classics. Throw in some orange flavor (nicely in season in the fall) and you’ve got a recipe for a legendary, decadent dessert.
Marble cake is originally from Germany and isn’t at all complicated to make. You just have to make one batter, separate and customize them, then incorporate them into each other. You can also make marble cake with more than two batters or use food coloring to make whacky cakes for birthday parties or something similar.
Early season oranges come into season in late September/early October. You can’t just use orange zest and juice in this case though because it’s too subtle and can affect the texture of the cake. Use orange essence or extract instead. You can buy it at most supermarkets but if you’re feeling adventurous (like I was) try this orange extract recipe.
Although this cake certainly doesn’t need it, I topped it with a glossy chocolate ganache. Ganache is a glaze, icing, sauce, or filling for pastries, made from chocolate and some form of liquid (most commonly cream). There are a lot of different types of ganache ranging from types of chocolate to the liquid, to the consistency depending on what you’re doing. For this purpose, we’re using a 1:1 ratio of chocolate to cream.
Using different chocolates is fun, one thing I will recommend is not to go 100% with something sweet like milk chocolate. A 50/50 ratio of milk chocolate to bittersweet chocolate. To make the ganache place a small saucepan with water on the stove and bring it to a simmer. Set up a double boiler by placing a glass bowl with the chocolate over that simmering water. Add the cream and heat slowly (whisking constantly) until the chocolate is almost completely melted. The residual heat will finish melting the chocolate.
2 sticks (220g) butter
1 cup (200g) granulated sugar
3 free-range eggs
1 tsp vanilla extract
1 1/2 cups (375ml) of milk
2 cups (240g) self-raising flour
1/2 tsp salt
3 tbsp cocoa powder
2-3 tsp orange extract
- Preheat your oven to 350f and grease a bunt pan with some softened, unsalted butter.
- Start the vanilla batter by creaming the sugar and the softened butter in a large mixing bowl.
- Once finished crack in and mix one egg at a time until all fully combined, then mix in the vanilla extract and the milk.
- Sift all the flour into the wet ingredients, then use a rubber spatula to gently fold until it forms a smooth batter.
- Pour ⅓ of the batter into a separate bowl and sift in the cocoa powder, and add the orange extract, then fold again to combine.
- Pour the vanilla batter into the greased bunt pan followed by the chocolate and use a butterknife to distribute the chocolate orange batter in a pattern.
- Bake the bunt cake in the oven for 30-35 minutes or until an inserted skewer comes out clean.
- Make a simple chocolate glaze by combining a cup of icing sugar and 4 tablespoons of cocoa powder in a small bowl. Start adding tablespoons at a time of milk until it reaches your desired consistency and zest in an extra orange.
- Remove the cake from the oven, remove from the pan, and allow to cool completely before adding the chocolate glaze.