This Mary Berry Chocolate and Orange Marble Cake is a moist and fluffy recipe, featuring two distinct batters—one zesty with orange and the other rich with chocolate—swirled together to create a beautiful marbled effect. It’s a classic, foolproof loaf cake, perfect for afternoon tea.
Mary Berry Chocolate and Orange Marble Cake Ingredients
- 225g (8oz) butter, softened (or baking spread)
- 225g (8oz) caster sugar
- 275g (10oz) self-raising flour
- 2 tsp baking powder
- 4 large eggs
- 2 tbsp milk
- Zest of 2 oranges
- 1 tbsp fresh orange juice
- 2 tbsp cocoa powder
- 1 tbsp hot water
How To Make Mary Berry’s Chocolate and Orange Marble Cake
- Prep Oven and Tin: Preheat the oven to 180°C/160°C Fan/Gas 4. Grease a 900g (2lb) loaf tin and line it with non-stick baking parchment.
- Make the Base Batter: In a large mixing bowl, combine the softened butter, caster sugar, self-raising flour, baking powder, eggs, and milk. Beat with an electric mixer for about 2 minutes until the mixture is well blended, light, and fluffy.
- Divide and Flavour the Batters: Spoon half of the mixture into a second bowl. Into the first bowl, fold in the orange zest and fresh orange juice. In the second bowl, mix the cocoa powder with 1 tablespoon of hot water to form a paste, then fold this into the batter.
- Create the Marble Effect: Spoon alternate dollops of the two mixtures randomly into the prepared loaf tin. Once all the batter is in the tin, use a skewer or a knife to gently swirl through the mixture just once or twice to create the marble effect.
- Bake the Loaf: Level the surface with a spatula and bake for 50-60 minutes, or until the cake is well-risen and a skewer inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely. Slice and serve.
Recipe Tips
- How to get a perfect marble effect? The key is not to overmix when you swirl the batters together. One or two passes with a skewer is all you need. Overmixing will cause the colours to blend into a single, muddy brown.
- Can I use a different tin? Yes, this recipe works well as a traybake in a 30 x 23cm (12 x 9in) tin. The baking time will be shorter, around 35-40 minutes.
- How to get a super moist cake? Using softened butter or a good quality baking spread is key. Ensure all your ingredients, especially the eggs, are at room temperature to help them combine properly and create a light, even crumb.
- Can I add an icing? Absolutely! A simple chocolate ganache or a zesty orange glacé icing (icing sugar mixed with orange juice) would be a delicious addition once the cake has cooled.
What To Serve With Chocolate Orange Marble Cake
This delightful loaf cake is perfect on its own but also pairs wonderfully with:
- A simple cup of tea or coffee
- A dollop of clotted cream or crème fraîche
- A light dusting of icing sugar
How To Store Chocolate Orange Marble Cake
- Room Temperature: Store the cake in an airtight container at room temperature. It will keep for up to 4 days and will stay lovely and moist.
- Freeze: This cake freezes beautifully. Wrap the whole cooled loaf (or individual slices) tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw at room temperature.
Mary Berry Chocolate Orange Marble Cake Nutrition Facts
- Calories: 350-400 kcal
- Fat: 18g
- Carbohydrates: 45g
- Protein: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
If you only have plain (all-purpose) flour, you can use it by adding 2 teaspoons of baking powder for every 150g (1 cup) of flour. This recipe would require about 3.5 teaspoons of baking powder in total.
This can happen if the oven door is opened too early during baking, or if the cake is underbaked. Ensure the cake is fully cooked by using the skewer test before removing it from the oven.
Yes, you could fold about 50g of chocolate chips into the chocolate batter for an extra chocolatey bite.
Try More Recipes:
- Mary Berry Chocolate Brownie Loaf Cake Recipe
- Mary Berry Boozy Chocolate Cake Recipe
- Mary Berry Chocolate Log Cake Recipe
Mary Berry Chocolate and Orange Marble Cake Recipe
Description
A classic, moist loaf cake with beautiful swirls of zesty orange and rich chocolate sponge, made using Mary Berry’s simple and reliable methods.
Ingredients
Instructions
- Preheat oven to 180°C/160°C Fan. Grease and line a 2lb loaf tin.
- Beat the butter, sugar, flour, baking powder, eggs, and milk together until smooth and creamy.
- Divide the batter into two bowls.
- Fold the orange zest and juice into one bowl.
- Make a paste with the cocoa and hot water, then fold it into the second bowl.
- Spoon alternate dollops of the batters into the prepared tin.
- Gently swirl once with a skewer, then bake for 50-60 minutes.
- Cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Notes
- The key to a beautiful marble is to avoid over-swirling the batters.
- Using room temperature ingredients will result in a lighter, more even bake.
- The un-iced loaf freezes very well, making it a great bake to have on hand for guests.
- For an extra treat, top the cooled cake with a simple chocolate or orange drizzle icing.
