The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/26479/chocolate-orange-marble-cake

LifestyleFOOD.com.au

This classic chocolate orange combo really hits the sweet spot.

Ingredients

  • Chocolate cake

  • 2 cups plain flour

  • 2 cups white sugar

  • 3/4 cup cocoa powder

  • 2 tsp baking powder

  • 1 3/4 tsp bicarbonate soda

  • 2 tsp instant coffee granules

  • 1 tsp table salt

  • 1/2 cup vegetable oil

  • 1 cup milk

  • 2 eggs

  • 2 tsp vanilla extract

  • 1 cup boiling water

  • Spray oil

  • Orange cake

  • 2 3/4 cups plain flour

  • 2 cups white sugar

  • 2 tsp baking powder

  • 1 3/4 tsp bicarbonate soda

  • 1 tsp table salt

  • 1/2 cup vegetable oil

  • 1 cup milk

  • 2 eggs

  • 2 tsp vanilla extract

  • 2 oranges, finely grated rind

  • 1/2 cup fresh orange juice

  • 1/2 cup boiling water

  • Orange buttercream

  • 125g unsalted butter

  • 2 ½ cups icing mixture

  • 3-4 tsp fresh orange juice

  • 1 orange, finely grated rind

  • Orange peel infused toffee

  • 1 ½ cups caster sugar

  • 1 orange (for peel)

  • Dark chocolate ganache

  • 250g dark chocolate

  • 1/3 cup thickened cream

Method

  • 1.

    Preheat oven to 160°C (fan-forced).

  • 2.

    Spray two 9-inch round cake tins with oil and line with baking paper.

  • Chocolate cake:

  • 1.

    Add dry ingredients to mixer bowl and combine using the beater on a low setting.

  • 2.

    Add oil, milk and egg into a bowl, whisk and slowly add to dry mixture while mixing.

  • 3.

    When mixture has combined, add Vanilla Extract and combine.

  • 4.

    Slowly add boiling water while mixing.

  • 5.

    Once combined, mixture should be glossy. Halve mixture into separate bowls and put to the side.

  • Orange cake:

  • 1.

    Add dry ingredients to mixer bowl and combine using the beater on a low setting.

  • 2.

    Add oil, milk and egg into a bowl, whisk and slowly add to dry mixture while mixing.

  • 3.

    When mixture has combined, add the grated orange rind and combine.

  • 4.

    Combine orange juice and boiling water in a jug and slowly add to the batter while mixing.

  • 5.

    Halve mixture into separate bowls.

  • 6.

    Add one chocolate cake mixture to one of the prepared cake tins, and add one orange cake mixture to the other prepared cake tin.

  • 7.

    Add blobs of the remaining orange cake mixture into the tin with chocolate cake, likewise with the remaining chocolate mixture into the orange cake mixture in the other cake tin.

  • 8.

    Using a skewer or knife, in a circular motion, create a marble effect in both cakes.

  • 9.

    Put cakes into the oven for 45-60 minutes.

  • 10.

    Once cakes are cooked, remove from oven and allow to cool for 5 minutes in the tins. Transfer to a cooling rack, cooling the cakes on their tops.

  • 11.

    *Cakes may need to be put in freezer for quicker cooling.

  • Orange peel infused toffee:

  • 1.

    Peel an orange and keep the peel. Finely dice the peel and set aside.

  • 2.

    Prepare a chopping board with a sheet of baking paper.

  • 3.

    Add the caster sugar to a saucepan and heat on medium-high.

  • 4.

    As the sugar starts to brown, bring the edges into the middle using a wooden spoon or heatproof plastic spatula.

  • 5.

    Once the sugar has dissolved, it should be golden in colour, add the diced orange peel and stir.

  • 6.

    When combined, pour the contents on to the pre-prepared baking paper and spread using a palette knife of spatula. Try to keep the mixture in a long rectangular shape.

  • 7.

    Set aside to cool and set.

  • 8.

    Once cooled, using a serrated knife, etch some lines into the toffee to outline some rectangle shapes and then snap to shape.

  • 9.

    Orange buttercream

  • 10.

    Dice the butter and add it to the mixer bowl.

  • 11.

    Using the beater attachment, beat on medium to high until a smooth consistency is achieved.

  • 12.

    Add the icing sugar and beat on low to medium, until combined (it will clump together).

  • 13.

    Add the orange rind and 2 tsp of orange juice and combine.

  • 14.

    If the buttercream is too stiff, keep adding 1 tsp of orange juice until desired consistency is achieved. It should be fluffy but firm.

  • Dark chocolate ganache:

  • 1.

    Put the dark chocolate in a heat proof bowl.

  • 2.

    In a saucepan, heat the cream until it starts forming bubbles, but isn’t boiling.

  • 3.

    Remove from heat and pour over dark chocolate.

  • 4.

    Stir until combined and set aside.

  • Assembling the cake:

  • 1.

    Place one cake on a cake board.

  • 2.

    Spread buttercream on top of cake and sit second cake, on top, top down, so the base is the top of the cake.

  • 3.

    Spread butter cream around the outside and top of cake to smooth sides. This will create a nice flat, smooth surface for the ganache.

  • 4.

    Pour the ganache over the top of the cake and using a spatula, spread it so that there is an even covering on top and on the sides.

  • 5.

    Place the rectangular toffee shards around the side of the cake.

Notes

This recipe has not been edited or tested by the Bake Off Food Department

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