Choc Orange Marble Cake recipe

So here’s the much requested recipe for the choc/orange Marble cake.

It’s just a combination of two really simple cake recipes handed down through our family for generations. The optional patterned icing just gives it a little something extra.

Each of these cakes can be baked as separate entities in either an 18cm round or 20cm round (deep sided) tin, greased and the base lined with baking paper, then greased again.

Bake in a moderate oven for 30 to 45 minutes until a metal skewer inserted into the centre comes out clean.

NOTE:

If you want to make a large marble cake in a large (greased) baking dish as I did, dollop tablespoons of mixture (alternating colours/flavours), then swirl, not too much, with a spatula. Bake in a moderate oven for about 45 minutes.

(Let me know if anything needs clarification.)

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Orange Cake

2 eggs
1 cup sugar
Grated rind two oranges
½ cup milk
1 ½ cups self raising flour
125g butter, melted

Place in a bowl in the order given and then beat with an electric beater for two minutes.

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Chocolate Cake

2 eggs
1 cup sugar
½ cup milk
1 cup self raising flour
One third cup cocoa
90g butter, melted

Place in a bowl and beat with an electric mixer for two minutes.

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ICINGS

Use either orange or chocolate icing, or a combination of the two. If you want a pretty finish, have the two icings the same consistency (use a half batch only for the contrast colour).

Spread the base colour over the cake, then using a piping bag, pipe thin lines of the other colour at about 2cm intervals. Drag the point of a sharp knife through one way, then back the other way – presto – you have what we used to call feather and fan pattern.

(Double is needed of the base icing for the baking dish sized cake)

Orange Icing

180g icing sugar
Grated rind of half an orange
1 teaspoon melted butter
The juice of a small orange

Sift the icing sugar and add softened butter.

GRADUALLY add the orange juice until the desired consistency is reached.

Chocolate Icing

180g icing sugar
3 teaspoons cocoa powder
1teaspoon melted butter
boiling water

Sift the icing sugar and cocoa into a bowl and add the butter. Stir in the boiling water, 1 teaspoon at a time, until the desired consistency is reached.

 

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