*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 cake then you have found the perfect recipe. I"m not sure if there are mistakes in the recipe and semi-sweet chocolate should have been used as opposed to unsweetened. Also even though I tripled the amount of orange zest used (I large juicy navel oranges) the orange flavor was faint at best. The glaze gives this cake a special touch but cannot make up for the flavor that is seriously lacking. I agree that the combination of orange and chocolate marry well but in relation to this cake it was not a match made in heaven.
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 used about a teaspoon of orange extract and doubled the orange juice. Very flavorful cake very moist.
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 cups of flour 2 cups of sugar 4 eggs and 4 squares of chocolate instead of 2. These adjustments were enough to create a nice big fluffy cake in a 10-inch Bundt pan. Definitely a keeper!!!
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 of flavour! A winner!
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 in about 25 minutes. The first time I made it I topped one half with the topping suggested in the recipe and left the other half plain for the kids. Have to say that I wasn't desperately fussed about the recipe topping - too sweet for me - much preferred it as a plain sponge as it has so much flavour on its own. The second time I made it I put the orange liqueur in the cake mix itself (and added more orange zest). Once it was cooked and cooled I sandwiched the two halves together with a whipped-cream/cocoa/orange extract/icing sugar cake filling; then sprinkled icing sugar and orange zest on the top. Got rave reviews! Since my husband doesn't like chocolate I'm going to try it next time using a coffee and almond/amaretto combination. A year later and it's our staple base cake mix - I've made it lots of times as a coffee cake mocha cake chocolate cake and got rave reviews for a lemon version with a lemon-creamcheese frosting found elsewhere on this site.
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 (before adding the chocolate or orange zest) to experiment with other flavors. I enjoyed this and hope you do too.
I've really enjoyed playing with this recipe. It's been delicious every time. I did the chocolate orange recipe using hot cocoa mix and it turned our wonderfully! Most recently I didn't split the batter instead I added cinnamon nutmeg and cloves to the batter and made a sort of spice cake that is delicious!
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