Chocolate Orange Marble Loaf Cake

Chocolate Orange Marble Loaf Cake

From "Orange Appeal" by Jamie Schler

1 3/4 cups (8 ounces/230 g) all-purpose flour

2 Tsp. baking powder

1/4 tsp. salt

12 tablespoons (6 ounces/175 g) unsalted butter, softened to room temperature

1 1/8 cups (225 g) granulated white sugar

4 large eggs, at room temperature

3 tablespoons olive oil

1 large orange, zested

1 tablespoon freshly squeezed orange juice

2 tablespoons milk

1/4 teaspoon vanilla extract

2 packed tablespoons (18 g) unsweetened cocoa powder


Preheat oven to 350 degrees F (180 degrees C).   Butter a standard 9 x 5 x 2 1/2 inch (23 x 13 x 6 1/2 cm) or 8 cup 2 l) loaf pan; fit a piece of parchment paper in the bottom.


Stir together the flour, baking powder, and salt in a small bowl.


Cream the butter and sugar together in a large mixing bowl, beating until light and fluffy. Beat in the eggs, 1 at a time, and then beat in the oil. Beat in the flour mixture until blended, scraping down the sides of the bowl.


Divide the batter evenly between 2 bowls. Beat the zest and juice into 1 portion of the batter, and the milk, vanilla and cocoa into the other portion of batter until well-blended.


Spoon large dollops of each mixture, alternating the batters, into the prepared loaf pan. Drag a skewer or a long, sharp knife blade back and forth through the batter in swirls to create a marble pattern. Smooth the surface if necessary.


Bake for 55-60 minutes, until the cake is set in the center and just barely beginning to pull away from the sides of the pan. Cover the top of the cake loosely with a sheet of foil for the last 5-10 minutes of baking time to over over browning, if necessary.


Allow to cool in pan for about 10 minutes before sliding a knife around the edges to loosen the cake and turning it out onto a cooling rack. Remove parchment paper from the bottom, allowing the cake to cool, top side up, on the rack. 


Drizzle chocolate orange ganache over the top. (recipe below)


Chocolate Orange Ganache 

3/4 cup (3 1/2 ounces/100 g) coarsely chopped orange-infused 70 percent dark chocolate, such as Lindt Excellence Orange intense

1/2 cup (125 ml) heavy cream


Place the chocolate into a medium heatproof mixing bowl. Slowly heat the cream in a small saucepan until it comes just to the boiling point. Pour the cream immediately over the chocolate and stir until it is smooth and creamy. Allow the ganache to cool to room temperature, stirring occasionally, until thickened to a drizzling consistency before spooning over the sponge cake.