Two-Chocolate Marble Cake
Ready for a sweet journey? This two-chocolate marble cake looks like a little map filled with delicious surprises! White and dark chocolate playfully intertwine, creating unique patterns in every slice, while the aroma of orange adds a wonderful freshness. It’s light, buttery, and so impressive that it will steal the show at any table. No special technique is required; simply alternate the two batters and let the oven work its magic. Cut yourself a slice, enjoy it with coffee or milk, and discover… your own sweet geography!
Ingredients
- 270 grams self-raising flour
- 1¼ tsp baking powder
- ¾ tsp salt
- 170 grams unsalted butter
- 200 grams granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 small orange the zest
- 125 ml whole milk
- 120 grams white chocolate melted
- 120 grams dark chocolate melted
Instructions
- Preheat the oven to 160°C (320°F) fan-forced.
- Grease and flour a round Bundt cake pan.
- Sift the flour, baking powder, and salt together.
- Beat the butter, sugar, and orange zest in a mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Add the vanilla.
- Add the flour mixture and milk alternately, beginning and ending with the flour.
- Divide the batter into two equal portions. Add the white chocolate to one portion and the dark chocolate to the other, mixing well.
- Spoon alternating amounts of the two batters into the prepared pan.
- Bake for 1 hour and 10 minutes.
- Allow the cake to rest in the pan for 10–15 minutes, then turn it out onto a wire rack and leave it to cool completely.