Chocolate Orange Marble Cake – my mum’s amazingly delicious marble loaf cake with rich chocolate glaze. You can vary the flavours and icing to your taste.
Try also… my Chocolate Orange Cake
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I have my mum to thank for my love of cooking and baking. I grew up helping her and my yiayia (grandma) in the kitchen before I got too cool for such humdrum activities.
And although my mother is a formidable cook that tackles complicated recipes when the fancy takes her, it is this everyday marble cake recipe that sticks in my mind.
This recipe, titled ‘simple cake’ in my mum’s Greek cookery bible, was baked on both on special occasions and on weekday evenings.
My mum varied the recipe a lot – sometimes making a vanilla cake with a white glaze, more often a chocolate marble cake with rich chocolate icing.
It doesn’t matter what form the cake took though, it was always indescribably soft, fragrant and delicious. I wanted to share a recipe of my mum’s that is special to me for Mother’s Day… and I knew it HAD to be this simple marble pound cake.
So I emailed my mum to ask for the recipe and she send me a photo from her cookery book.
And this is where I realised my mum’s genius for baking. Because the recipe in the book doesn’t read like a recipe, it’s more like general cake guidelines: 3-4 eggs, 1 bag of flour, 1 teacup butter…
My mum’s note in her email said ‘as you can see this calls for too much flour – use less!’ But fear not… I have managed to navigate these rather obscure instructions to produce the very cake my mum used to make. And it is just as fluffy and delicious as I remember it.
Chocolate Orange Marble Cake
- 320 g (2 ½) cups flour plain / all purpose flour
- 180 g (scant 1 cup) sugar
- 150 g (1 stick + 3 tbsp) unsalted butter softened
- 120 ml (½ cup) orange juice or blood orange juice
- 60 ml (¼ cup) whole milk
- 4 eggs separated
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- zest 2 oranges
For the glaze
- 175 g (1 cup) dark chocolate chips
- 180 g (¾ cup) cream double /heavy cream
- 2 tbsp golden syrup or honey
- Preheat the oven to 180C | 350F. Line a large loaf tin with baking paper letting the paper hang over the edges.
- In a stand mixer, whisk the egg whites and salt until you have stiff peaks. Transfer to another bowl and set aside.
- Put the butter and sugar in the stand mixer bowl (no need to clean). Beat the butter and sugar for several minutes until creamy and white. Stop the mixer and scrape down the sides as you mix.
- Add the egg yolks, one at a time, waiting until each is blended in before adding the next.
- Combine the orange juice, milk, zest, vanilla extract and bicarbonate of soda in a measuring jug. The soda will cause the mixture to froth slightly.
- Alternate adding the flour and orange mixture while mixing at low speed. Stir in the baking powder.
- Gently fold in the whisked egg whites, in stages, with a large spatula until the batter is smooth.
- Transfer 3/4 of the batter into the prepared tin. Mix the rest of the batter with the cocoa powder until smooth.
- Feather the cocoa batter mixture into the cake using a knife to create the marbled effect, making sure it is mixed in well.
- Bake for 45m – 1 hour until a skewer inserted in the centre comes out clean. Cool on a wire rack.
- Put the chopped chocolate in a small bowl. Heat the cream and golden syrup until almost boiling then pour over the chocolate.
- Leave to stand for a couple of minutes then stir until silky smooth. Pour or spread over the cooled cake and serve immediately.