Ingrédients pour Chocolate Blood Orange Marble Cake
- Unsweetened Chocolate
- Bittersweet Chocolate
- Unbleached All Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- Salted Butter
- ¼ cup granulated sugar (for syrup)
- 4 large eggs
- 1 cup sour cream
- Pure Vanilla Extract
- Miniature Semisweet Chocolate Chips
- Oranges, Zest Of
- Blood Orange Juice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Blood Orange Marble Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Chocolate Blood Orange Marble Cake
- Position an oven rack in the center of the oven and preheat to 350°F (175°C).
- Lightly butter and flour a 9-inch fluted or plain tube pan. Tap out any excess flour.
- In a microwave-safe bowl, melt 6 ounces of semi-sweet chocolate in 30-second intervals, stirring until smooth. Let cool until tepid.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar using an electric mixer until light and fluffy (about 3 minutes).
- Beat in 4 large eggs one at a time, scraping down the sides of the bowl after each addition.
- Reduce mixer speed to low. Gradually add the dry ingredients, followed by 1 cup sour cream and 1 teaspoon vanilla extract.
- Divide the batter in half. In one bowl, combine the cooled melted chocolate and ½ cup chocolate chips. In the other bowl, add the zest of 2 blood oranges.
- Spoon the chocolate and plain batters alternately into the prepared pan. Swirl together with a table knife to create a marbled effect.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 10 minutes.
- While the cake cools, prepare the syrup: In a small saucepan, combine ½ cup blood orange juice and ¼ cup granulated sugar. Bring to a boil over medium heat, stirring until the sugar dissolves. Strain into a measuring cup.
- Invert the cake onto the cooling rack to unmold. Place the rack on a plate.
- Slowly drizzle the orange syrup over the cake. Using a spoon, collect the syrup from the plate and drizzle it back over the cake, repeating until absorbed.
- Let the cake cool completely on the rack before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
92g
Fat
56g
Carbs
11g
