A chocolate, orange and vanilla cake tribute to a Tortoiseshell cat.


  • Marble cake

  • 190g salted butter

  • 2 cups self raising flour

  • 3 eggs

  • 235g caster sugar

  • 1/2 cup milk

  • 1 tbsp sour cream

  • 2 tbsp dark chocolate

  • 30g cocoa

  • 1 orange

  • ¼ cup freshly squeezed orange juice

  • 2 tbsp orange zest

  • Orange colouring

  • ½ tsp vanilla bean extract with seeds

  • ¼ tsp baking powder

  • Orange buttercream

  • 115g unsalted butter

  • 2 cups icing sugar

  • 1 tbsp orange juice

  • 2 tsp orange zest

  • Orange colouring

  • Dark chocolate ganache

  • 200grams dark chocolate

  • 200mls whipping cream

  • 2 tablespoons raw caster sugar

  • Toffee shards

  • 1 cup of caster sugar

  • ¼ cup of water

  • 1 tbsp Orange Zest


  • For the marble cake:

  • 1.

    Preheat oven to 180°C and grease and line a 25cm cake tin.

  • 2.

    Zest and juice an orange.

  • 3.

    Grate dark chocolate

  • 4.

    Weigh the mixing bowl before adding anything to it.

  • 5.

    Measure the softened butter and caster sugar, beat until creamed and fluffy.

  • 6.

    Add eggs one at a time and beat until combined.

  • 7.

    Weigh the bowl containing the mixture and divide cake batter into three separate bowls (equally according to weights).

  • For the orange component:

  • 1.

    Mix orange juice and milk into wet mixture.

  • 2.

    Sift flour and fold through wet mixture.

  • 3.

    Mix through orange zest.

  • For the chocolate component:

  • 1.

    Mix dark chocolate and milk through wet mixture.

  • 2.

    Sift flour, cocoa, baking powder (to compensate for reduced amount of self raising flour).

  • For the vanilla component:

  • 1.

    Mix milk and vanilla essence into wet mixture.

  • 2.

    Sift flour and fold through.

  • 3.

    Place spoonfuls of cake mixture alternating in the cake tin and then using a blunt bladed knife swirl the colours into each other.

  • 4.

    Bake for 30 minutes or until the cake springs back when touched.

  • 5.

    Allow to cool for 5 minutes in tins, then turn and cool cakes in freezer for 10 minutes.

  • 6.

    Using wooden skewers and a ruler measure and bisect the cake.

  • For the orange buttercream:

  • 1.

    Cream butter until pale.

  • 2.

    Add icing sugar half a cup at a time.

  • 3.

    Add orange juice, zest and orange colouring.

  • 4.

    Continue to mix – adjust mixture according to consistency.

  • 5.

    Mix until the mixture is no longer grainy, if it is grainy add a tsp of hot water.

  • For the dark chocolate ganache:

  • 1.

    Place cream and raw caster sugar in a saucepan and bring to the boil.

  • 2.

    Chop dark chocolate into small pieces and place in a mixing bowl.

  • 3.

    Once cream has reached boiling point, pour over the chocolate and stir until all of the chocolate has melted and the ganache is smooth.

  • 4.

    Allow the mixture to cool slightly before pouring it over the cake.

  • For the toffee shards:

  • 1.

    Place sugar and water in saucepan over medium heat.

  • 2.

    Allow sugar to dissolve by gently swirling pan.

  • 3.

    If time allows – once sugar has dissolved, and before allowing mixture to boil – remove 2tbs of the sugar mixture and allow to cool. Once cooled, add remaining orange juice and pour over open cake surface.

  • 4.

    Bring toffee mixture to boil and allow it to cook until it changes colour.

  • 5.

    Pour onto a piece of baking paper, once cooled slightly sprinkle some fresh orange zest of the toffee.

  • 6.

    Once completely cooled, break into shards.

  • To assemble:

  • 1.

    Spread a thin layer orange buttercream between cake layers and place top layer on.

  • 2.

    Pour chocolate ganache over cake.

  • 3.

    Insert toffee shards into middle of the cake and decorate with a few pipings of orange icing.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 334kj
  • Fat Total 16g
  • Saturated Fat 10g
  • Protein 3g
  • Carbohydrate 46g
  • Sugar 35g
  • Sodium 81mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


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

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings