@piesandtacos: Chocolate Orange Marble Cake Chocolate Orange Marble Cake Batter 2 cups granulated sugar (400g) 4 tbsp orange zest, from about 2 oranges 2⅔ cups all-purpose flour (335g) 2 tbsp cornstarch ½ tsp salt 1¼ tsp baking powder ½ tsp baking soda 1 cup unsalted butter, softened (226g) 4 large eggs, room temperature ½ cup sour cream (120g) ¼ cup orange juice (60ml) ½ cup milk (120ml) 3 tbsp cocoa powder 1½ tbsp milk Orange Syrup ½ cup orange juice (120ml) ½ cup granulated sugar (100g) Peel of 1 orange Chocolate Orange Ganache ¾ cup milk chocolate, chopped (127g) ⅓ cup heavy cream (80ml) Peel of 1 orange Preheat the oven to 350°F. If using a convection oven, preheat to 325°F. Grease a 12-cup Bundt pan thoroughly with softened butter, then dust with flour. Combine the granulated sugar and orange zest and rub them together with your fingers until the sugar becomes fragrant. In a medium bowl, whisk together the flour, cornstarch, salt, baking powder, and baking soda. Beat the butter on medium speed for about 2 minutes. Add the orange sugar and beat for another 2 minutes until fluffy and lighter in color. Add the eggs one at a time, mixing well after each addition. Add the sour cream and orange juice and mix on low speed until combined. Add half of the dry ingredients and mix just until incorporated. Add the milk and mix briefly, then add the remaining dry ingredients. Finish mixing gently with a spatula if needed to avoid overmixing. Transfer about ⅓ of the batter to a separate bowl. Add the cocoa powder and 1½ tablespoons of milk and mix until smooth. Spoon some of the orange batter into the prepared Bundt pan, then add some of the chocolate batter. Continue alternating the batters until all of the batter has been used. Use a butter knife or spatula to gently swirl the batters together a few times to create the marble effect. Bake for 55–65 minutes, until the top springs back lightly and a toothpick inserted into the cake comes out clean. While the cake bakes, make the orange syrup. Combine the orange juice, sugar, and orange peel in a small saucepan and bring to a boil over medium heat. Once the sugar has completely dissolved, remove from the heat and set aside. Let the baked cake cool in the pan for about 5 minutes. Prick the top all over with a fork. Remove the orange peel from the syrup and slowly pour the syrup over the warm cake. Let the cake sit in the pan for another 15 minutes to absorb the syrup, then carefully flip it onto a cooling rack or serving plate. Let cool completely. For the ganache, combine the heavy cream and orange peel in a small saucepan and heat until hot and steaming but not boiling. Remove from the heat and strain out the orange peel. Pour the hot cream over the chopped milk chocolate and let sit for 1 minute. Whisk until completely smooth and glossy. Let the ganache cool for about 30 minutes until slightly thickened but still pourable. Pour or drizzle the ganache over the cooled cake and finish with fresh orange zest if desired.

Camila Hurst

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Region: BR

Sunday 09 August 2026 21:53:10 GMT