Name: Orange and chocolate marble cake
Cook time: 90 min
Total time: 90 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 250.00 g butter; 250.00 ml castor sugar; 4.00 eggs extra-large; 250.00 g flour self-raising; 30.00 ml orange zest and juice; 30.00 ml cocoa powder; 90.00 g dark chocolate grated; 150.00 ml cream; 150.00 g dark chocolate broken into pieces; 2.00 orange; 125.00 ml castor sugar

Recipe Disclaimer

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Ingredients (11)

CAKE

250.00 g	butter
250.00 ml	castor sugar
4.00	eggs — extra-large
250.00 g	flour — self-raising
30.00 ml	orange — zest and juice
30.00 ml	cocoa powder
90.00 g	dark chocolate — grated

GANACHE ICING

150.00 ml	cream
150.00 g	dark chocolate — broken into pieces

CANDIED ORANGE RIND STRIPS

2.00	orange
125.00 ml	castor sugar

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Method:

Preheat the oven to 180 ºC. Butter a deep cake tin, 20 cm in diameter, or spray with nonstick spray. Cream the butter and castor sugar together until light and fluffy. Beat in the eggs one by one, beating well after each addition. (Add a little of the flour if the mixture starts to separate.) Sift the self-raising flour on top of the egg mixture and fold in. Divide the batter in half. Add the orange rind and finely grated rind to one half. Sift the cocoa and add to the other half, with the grated chocolate. Turn alternating layers of the batter into the prepared cake tin and stir gently with a testing skewer to create a marbled effect. Bake for 1 1/2 hours or until done and a testing skewer comes out clean. Cool in the tin for five minutes before turning out onto a cooling rack to cool completely. Heat the cream and add the chocolate pieces. Stir until the chocolate has melted. Carefully spoon over the cake to cover it completely. Gently tap the cooling rack on the work surface to obtain an even surface. Heat the oven grill. Using a zester, remove thin strips of orange rind. Wet your hands and place the strips on a baking sheet. Sprinkle with castor sugar and place under the ogrill until the sugar starts to caramelise. Use two forks to separate the strips. Leave to harden and stack on top of the cake.