Orange & Chocolate Marble Cake
13 February 2026
Difficulty:
Price: Cheap
🔥 420 calories per serving
I may have written a book on cakes with over 50 recipes, but I always have new ideas to test and delight everyone! Here it’s a marbled but fruity cake, very moist, perfect for those who love the combination of orange & chocolate. I recommend using blood oranges like I do for more flavor, but in any case, fresh oranges to use the zest will give a lot of fragrance to the cake.
To keep it for several days, wrap it in cling film immediately after unmolding, or prepare a dark chocolate glaze – neutral oil 😊
Ingredients :
I used cocoa powder from Valrhona: code ILETAITUNGATEAU for 20% off everything on the site (affiliate).
Equipment :
Cake mold
Microplane zester
Preparation time: 20 minutes + 1h10 of baking
For a 20cm long cake:
Ingredients :
100g of softened butter
100g of brown sugar
75g of cane sugar
Zest of 2 blood oranges
2 eggs
210g of flour
7g of baking powder
1 pinch of salt
50g of milk
70g of liquid cream
70g of blood orange juice
For the orange part:
15g of cocoa powder
20g of blood orange juice
25g of dark chocolate chips
For the soaking: 4 tablespoons of blood orange juice
Recipe :
Mix the two sugars with the orange zest; if possible, you can do this a few hours in advance or the night before, your cake will have even more flavor.
Add the softened butter and mix well.
Then add the eggs one by one, mixing well between each addition, then the flour, salt, and baking powder previously sifted.
Finally, add the liquids: the milk, cream, and orange juice.
Then take 250g of the batter and add the cocoa, orange juice, and chocolate chips.
Pour the two batters alternately into the previously buttered and floured mold or lined with parchment paper. To have a nice regular dome, you can add a line of butter in the center as you can see in the photo.
Bake in the preheated oven at 150°C for 1h10. A knife inserted into the cake should come out dry. Soak the cake immediately with a brush using the blood orange juice. Let it cool slightly, then unmold before enjoying!
To keep it for several days, wrap it in cling film immediately after unmolding, or prepare a dark chocolate glaze – neutral oil 😊
Ingredients :
I used cocoa powder from Valrhona: code ILETAITUNGATEAU for 20% off everything on the site (affiliate).
Equipment :
Cake mold
Microplane zester
Preparation time: 20 minutes + 1h10 of baking
For a 20cm long cake:
Ingredients :
100g of softened butter
100g of brown sugar
75g of cane sugar
Zest of 2 blood oranges
2 eggs
210g of flour
7g of baking powder
1 pinch of salt
50g of milk
70g of liquid cream
70g of blood orange juice
For the orange part:
15g of cocoa powder
20g of blood orange juice
25g of dark chocolate chips
For the soaking: 4 tablespoons of blood orange juice
Recipe :
Mix the two sugars with the orange zest; if possible, you can do this a few hours in advance or the night before, your cake will have even more flavor.
Add the softened butter and mix well.
Then add the eggs one by one, mixing well between each addition, then the flour, salt, and baking powder previously sifted.
Finally, add the liquids: the milk, cream, and orange juice.
Then take 250g of the batter and add the cocoa, orange juice, and chocolate chips.
Pour the two batters alternately into the previously buttered and floured mold or lined with parchment paper. To have a nice regular dome, you can add a line of butter in the center as you can see in the photo.
Bake in the preheated oven at 150°C for 1h10. A knife inserted into the cake should come out dry. Soak the cake immediately with a brush using the blood orange juice. Let it cool slightly, then unmold before enjoying!
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