Here is a chocolate and orange marbled cake to add to the collection! Other variants include the vanilla and chocolate marbled cake and the cardamom and coffee marbled cake.
Chocolate and Orange Marbled Cake
Adapted from Dorie Greenspan’s Baking: From My Home to Yours
Yield: 9″ x 4″ loaf cake
- 2 cups plus 2 tablespoons gluten-free OR all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 3/4-1 cup sugar
- 4 eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup milk
- 4 oz bittersweet chocolate, melted and cooled
- Zest of 1 orange
- 1/4 teaspoon orange extract
- Center a rack in the oven and preheat to 325ºF.
- Butter and flour a 9″ x 4″ loaf pan. Place pan on an insulated baking sheet or on 2 regular baking sheets stacked one on top of the other.
- Using a stand mixer (preferably with the paddle attachment) or a hand mixer, beat butter on medium speed for 3 minutes, until smooth.
- Add sugar and beat for 2-3 minutes.
- Beat in eggs 1 at a time. The batter might curdle, but don’t worry.
- Beat in vanilla.
- Beat in baking powder and salt.
- On low speed, alternately beat in flour and milk in 3 additions of flour and 2 of milk (this is more important if you’re using normal flour, where you don’t want to over-beat).
- Scrape half the batter into a mixing bowl and stir in the melted chocolate.
- Stir orange zest and extract into the other half of the batter.
- Drop spoonfuls of chocolate and orange batters randomly into the loaf pan.
- Plunge a table knife deep into the batter and zigzag from one end of the pan to the other, making only 6-8 zigzags. Even though it’s fun, you don’t want to mix the two batters too much.
- Bake for 1 hour and 20-30 minutes, or until a thin knife inserted in the center comes out clean.
- Cool cake on a wire rack for 15 minutes before unmolding. Cool to room temperature right side up on rack.
- Wrap the cake well and store at room temperature for up to 4 days, or in the freezer for up to 2 months.
Like most brownies, this recipe works well gluten free. It has an unusually bouncy texture when you bite into it. If you’re using pecans, the ones on top caramelize a little and remind me of pecan pie.
Honey Nut Brownies
Adapted from Dorie Greenspan’s Baking: From my Home to Yours
- 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces
- 4 ounces bittersweet chocolate, coarsely chopped
- 4 large eggs
- 1/2 teaspoon salt
- 1 cup honey
- 1/2-2/3 cup sugar, depending on how sweet you want it
- 1 teaspoon vanilla extract
- 1 cup gluten-free OR all-purpose flour
- 1 cup coarsely chopped nuts, such as walnuts, pecans, or toasted almonds
- Center a rack in the oven and preheat to 325ºF. Line a 9 x 9 inch pan with foil, butter the foil, and place on a baking sheet.
- In a double boiler, melt the chocolate and butter until just smooth. Set aside.
- Working with a stand mixer fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the eggs and salt together on medium-high speed until light and foamy.
- Add the honey, sugar, and vanilla and continue to beat for two minutes, or until well blended and smooth.
- Reduce the mixer speed to low and add the chocolate-butter mixture, mixing only until just incorporated.
- On low speed, add flour and mix until it just disappears into the batter. You don’t need to worry about over-mixing if you’re using gluten-free flour.
- Using a spatula fold in the nuts.
- Scrape batter into prepared pan.
- Bake for 60 minutes if gluten free OR 45-50 minutes if not, or until the brownies have risen and are beautifully brown, and a thin knife inserted in the center comes out clean.
- Transfer the pan to a rack and cool for 5 minutes, then turn out onto a rack, peel away foil and invert onto another cooling rack.
- Cool to room temperature right side up, then cut brownie bar into 16 squares.