This is a really moist and aromatic butter cake, fresh orange is the key that differentiates it from most store made butter cakes. When the cake is fresh out of the oven, the entire kitchen is filled with tangy fruity scent that even my little boy couldn't resist to ask for a slice of cake!
I have reduced the sugar used in this recipe to make it healthier yet without losing the sweetness. Brown sugar is also used as substitute for the castor sugar as it has added nutrient, molasses, and adds flavors too.
Preparation Time: 30 min
Cooking Time: 55 min (or 30-35 minutes if making cupcakes)
Serving for: 10 slices (or 12 cupcakes)
Ingredients:
225g unsalted butter, soften
225g self rising flour
4 eggs
3 Table spoons milk
175g castor / brown sugar
2 table spoon orange juice (about 1/2 medium size orange)
1 teaspoon orange rind, finely chopped
2 Table spoons cocoa powder
Equipment Required:
1 Plastic spatula
1 20 x 4cm round pan or 20 x 10 x 6cm loaf tin
1 piece baking sheet
Step-by-Step Guides:
1. Preheat oven to 160C/180C (gas/fan). Grease the baking pan with butter, follow by a piece of grease proof baking paper (ensure it covers the sides too).
2. Beat butter and sugar in a bowl until creamy, add in egg, one at a time.
3. Then gradually sift in the flour, milk, orange juice and rinds. Mix well.
4. Scoop half of the batter into a clean bowl, add in the cocoa powder, mix well.
5. Pour the plain mixture in step 3 and cocoa mixture in step 4 into the baking pan, one after another. Example, a layer of plain mixture followed by a layer of cocoa mixture. Lightly tap the baking pan on the kitchen top to ensure the bottom layer settled well and is not filled with bubbles.
6. Using a cake skewer (alternatively, a chopstick), poke it straight into the cake mixture and run circles to form marble pattern on the cake.
7. Bake the cake for 45-55 minutes. To test that your cake is done, insert a skewer into the middle of cake and it should come out dry.
Leave the cake to cool in a rack. It is good to keep for 3 days (provided it's not all grabbed! :)
Useful Tips!
1. Use premium grade cocoa to ensure you have a rich & aromatic chocolate marble cake.
2. Valencia orange is recommended as it's juicy and sweet.
3. You may sprinkle nuts on top on the cake before baking, such as walnut, which goes well with this cake.
4. If you are baking this using cupcake tray instead, reduce the baking time to 30-35 minutes.
5. Leave extra 2 inches of baking sheet from the edge of the tray, this will allow you to lift the entire cake easily by just pulling the baking sheet from both ends.
Fresh from oven..
Just ideal for breakfast or tea time
Tea break time... Again :)
Baked some orange chocolate cupcakes for little one to bring to bring to school, he simply loved them..
You can just mix the cocoa powder evenly for a rich chocolaty flavor. I added a few drops of chocolate chips into these little cupcakes, extra yummy :)
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