Merry Christmas to all of you!!
All I’m thinking these days is about making things that are festive looking and of course not too time consuming ! Baking is perfect, because once the prep is done, its the oven’s job to do the rest and I can just chill! So, today I baked this gorgeous looking chocolate and orange marble cake with a whipped chocolate ganache frosting.This cake was really moist, like all my other cakes 😉 and great tasting! Oranges and chocolate actually compliment each other really well, the tangy flavor of oranges is complemented by the bitter sweet flavor of dark chocolate. To not ‘overload’ the cake with dark chocolate, I made a really light and fluffy Ganache to frost it with. Delish!
I used a Kinnow, which is primarily grown in India and is really abundant this season. They taste like oranges, only a tad bit tangy. You can of course use a simple orange too!
For the cake batter
250 gms Flour
1 tsp Baking Powder
150 gms Soft Brown Sugar (Alternative: Granulated White Sugar)
125 gms Butter
2 Eggs (Alternative: 1/2 cup Pureed Banana, also add, 1/2 tsp Baking soda to the mix)
Zest of 1/2 Kinnow or Orange
2 tbsp Juice of Kinnow or Orange
125 ml milk
50 gm Melted Good Quality Dark Chocolate
3 tbsp Cocoa Powder
1 tsp Orange Food Coloring (optional)
For the Chocolate Ganache:
50 gms Good Quality Dark Chocolate*
50 gms Heavy Cream**
* P.s. You can skip using good quality chocolate in the cake but DO NOT use cheap quality chocolate in the Ganache. It won’t taste as good.
**Heavy Cream normally had about 40% fat content. You can’t find heavy creams in India easily, so you can use Amul Cream that’s Available readily. Only add 1 tbsp of butter to up the fat content so that you can whip it easily. I wouldn’t recommend using whipping cream because they tend to be lighter in texture and we’re looking for a denser icing.
1. Whisk sugar and butter until light and fluffy. Add in the eggs and whisk.
2. Sieve flour and baking powder and add it little by little to the egg mix, alternate by milk. So, add a little flour time then add milk. Continue until everything is combined. DO NOT WHISK THIS, only mix.
3. Divide this equally into two separate bowls.
4. & 5. In the first one add the orange zest, orange juice and food coloring.
6. In the second one, add in the melted chocolate and cocoa powder. If the batter looks too thick and dry, add a little milk. (about 25 mls)
7. Start from one corner of the tin. Add a spoonful of orange cake mix, then chocolate next to it, then orange again. Tap the tin for the base to settle.
8. Now the next layer, all you have to do is alternate the color. So put chocolate mix on top of orange mix and orange on top of chocolate. Repeat until the batter is finished. You should have three layers.
9. Take a skewer and simply run it through the cake, starting from one end till the other. You could run the skewer in circular motions, that gives a beautiful design (much better than straight lines). Make sure to not over do anything, otherwise you’ll ruin it.
Bake your cake at 160 Degrees for 35 minutes.
Frost the cake with Whipped Chocolate Ganache Frosting, recipe available here and decorate with Orange rind (peeled with a vegetable peeler, then sliced).
Cut through the centre and marvel at your gorgeous cake!
Hope you like baking this cake as much as I did!
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