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Chocolate Orange Marble Cake

Rated as 4.22 out of 5 Stars

"These two flavors blend well together. This forms an attractive and moist cake."
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Ingredients

servings 299 cals
Original recipe yields 14 servings (1 -10 inch tube cake)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
  2. In a large bowl, cream the butter with 1 cup of the white sugar. Beat in the eggs, then the vanilla and the yogurt.
  3. In another bowl, stir together the flour, baking soda, baking powder, and salt. Beat the flour mixture into the creamed ingredients. Turn half of the batter into another bowl. Add the orange rind to one bowl and the melted chocolate to the other. Alternately spoon the orange and chocolate batters into a greased and floured tube pan. Swirl through the two batters with a knife to create a marbled effect.
  4. Bake at 350 degrees F (175 degrees C) for 50 minutes. As soon as the done cake is removed from the oven, stir together the remaining 1/4 cup sugar, the orange juice, and the orange liqueur and pour over the still hot cake. Let the cake finish cooling on a rack before serving. Makes about 10 to 12 servings.

Nutrition Facts


Per Serving: 299 calories; 17 g fat; 33.4 g carbohydrates; 4.3 g protein; 77 mg cholesterol; 253 mg sodium. Full nutrition

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Reviews

Read all reviews 19
  1. 23 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I made this cake in a bundt pan. Next time I would 1 1/2 x the recipe for a higher, fuller cake and cook longer. I substituted the plain yogurt with vanilla lowfat yogurt and for the liqueur I...

Most helpful critical review

I give this recipe 2 stars because it is ture to the description that it is a moist and attractive cake. However that is the best I can say about this cake. If you are looking for a FLAVORLESS...

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I give this recipe 2 stars because it is ture to the description that it is a moist and attractive cake. However that is the best I can say about this cake. If you are looking for a FLAVORLESS...

I made this cake in a bundt pan. Next time I would 1 1/2 x the recipe for a higher, fuller cake and cook longer. I substituted the plain yogurt with vanilla lowfat yogurt and for the liqueur I...

I loved this cake! I didn't have any unsweetened chocolate (not available here in Australia) so I used cocoa mixed with hot water. The cake turned out to be very moist, and absolutely chock full...

I made this for my son's birthday and it came out perfect and moist. I did make a few changes to increase the volume as wanted to cook the cake in a 10-inch Bundt pan.Here are the changes: 3 cu...

I love this cake - really moist and with one of my favourite flavour combinations. Because I dont' have a tube pan, I've been making it in 2 8" sandwich cake pans. Works beautifully and cooks ...

This cake is moist and quite flavorful and was the perfect complement to Rwandan coffee. Since this is the first time I've ever made a cake from scratch, I will likely use the batter base (befor...

I made this today using cocoa and water instead of the unsweetened chocolate. It was easy to bake and very attractive to look at....and my family loved it!

I made this cake without the orange zest and instead used 2 tablespoons of orange liqueur. I also used icing sugar instead of the regular sugar for the topping. This cake was so moist and the ...

Wonderful flavor and very moist. Please make exactly as directed. Chocolate and orange make good partners. Thanks for adding something worthwhile to my files.