Chocolate and Orange Marbled Cake

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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

 

  1. Center a rack in the oven and preheat to 325ºF.
  2. 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.
  3. Using a stand mixer (preferably with the paddle attachment) or a hand mixer, beat butter on medium speed for 3 minutes, until smooth.
  4. Add sugar and beat for 2-3 minutes.
  5. Beat in eggs 1 at a time.  The batter might curdle, but don’t worry.
  6. Beat in vanilla.
  7. Beat in baking powder and salt.
  8. 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).
  9. Scrape half the batter into a mixing bowl and stir in the melted chocolate.
  10. Stir orange zest and extract into the other half of the batter.
  11. Drop spoonfuls of chocolate and orange batters randomly into the loaf pan.
  12. 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.
  13. Bake for 1 hour and 20-30 minutes, or until a thin knife inserted in the center comes out clean.
  14. Cool cake on a wire rack for 15 minutes before unmolding.  Cool to room temperature right side up on rack.
  15. Wrap the cake well and store at room temperature for up to 4 days, or in the freezer for up to 2 months.
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Cardamom and Coffee Marbled Cake

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If you like cardamom, you should try this cake!  Like most cakes that were denser to start with, it works well gluten free.  The coffee flavor is very subtle, so if you like coffee, you might want to add more.  The classic chocolate-vanilla version is here.

 

Cardamom and Coffee 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
  • 1 cup sugar
  • 4 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 teaspoon ground cardamom
  • 2 1/2 teaspoons instant coffee powder
  • 1 tablespoon boiling water

 

  1. Center a rack in the oven and preheat to 325ºF.
  2. 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.
  3. Using a stand mixer (preferably with the paddle attachment) or a hand mixer, beat butter on medium speed for 3 minutes, until smooth.
  4. Add sugar and beat for 2-3 minutes.
  5. Beat in eggs 1 at a time.  The batter might curdle, but don’t worry.
  6. Beat in vanilla.
  7. Beat in baking powder and salt.
  8. 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).
  9. Scrape half the batter into a mixing bowl and stir in cardamom.
  10. In a small bowl, stir together the instant coffee powder and boiling water.  Stir coffee mixture into the other half of the batter.
  11. Drop spoonfuls of cardamom and coffee batters randomly into the loaf pan.
  12. 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.
  13. Bake for 1 hour and 20-30 minutes, or until a thin knife inserted in the center comes out clean.
  14. Cool cake on a wire rack for 15 minutes before unmolding.  Cool to room temperature right side up on rack.
  15. Wrap the cake well and store at room temperature for up to 4 days, or in the freezer for up to 2 months.

Marbled Cake

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We were happy with how the cake turned out!  The flavor and texture were both good, although it is a bit drier and more crumbly with the gluten-free flour (as expected).  Denser cakes definitely work better gluten free than light fluffy ones.

See here for a cardamom and coffee version!

 

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
  • 1 cup sugar
  • 4 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup milk
  • 4 oz bittersweet chocolate, melted and cooled

 

  1. Center a rack in the oven and preheat to 325ºF.
  2. 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.
  3. Using a stand mixer (preferably with the paddle attachment) or a hand mixer, beat butter on medium speed for 3 minutes, until smooth.
  4. Add sugar and beat for 2-3 minutes.
  5. Beat in eggs 1 at a time.  The batter might curdle, but don’t worry.
  6. Beat in vanilla.
  7. Beat in baking powder and salt.
  8. 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).
  9. Scrape half the batter into a mixing bowl and stir in the melted chocolate.
  10. Drop spoonfuls of chocolate and vanilla batters randomly into the loaf pan.
  11. 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.
  12. Bake for 1 hour and 20-30 minutes, or until a thin knife inserted in the center comes out clean.
  13. Cool cake on a wire rack for 15 minutes before unmolding.  Cool to room temperature right side up on rack.
  14. Wrap the cake well and store at room temperature for up to 4 days, or in the freezer for up to 2 months.