Orange Scented Chocolate Hazelnut Marble Cake
Can you think of anything better than a nice, thick slice of cake for end of the year celebration? I don’t think I can. Especially when it has orange flavor in it, which I find particularly appealing with all the winter citrus in the market. There is also chocolate and a good amount of hazelnut meal, which adds a wonderful taste and texture to the cake. I baked two cakes for a potluck, and served each slice with whipped cream and orange segments (sorry no photos). Everyone said it taste really good and loved the combination I put together.
I used to bake marble cake (with gluten) in my earlier years of baking, mainly because I loved swirling two distinct batter together to create the marble effect. However, when you use hazelnut meal, it is almost difficult to get delicate streaks. You want the chocolate marbling to show inspite of the dark color of hazelnut meal with specks of skin. So, I alternate one spoon of chocolate batter and two spoons of hazelnut batter, then drag a butter knife, through the batter to slightly blend. If you try to overdo the swirl, it will turn into a muddy or messy chocolate cake.
If you are an orange and chocolate lover try the combination with hazelnut meal, you will enjoy every bite of this luxurious marble cake.
I wish everyone a wonderful 2014 ahead!
A delicious, orange scented chocolate marble cake.
- 150 g (1.5 cup) hazelnut meal
- 145 g ( 1 cup) white rice flour mix
- 2.5 tsp baking powder
- 1/2 tsp salt
- 150 g (3/4 cup) white granulated sugar
- 3/4 cup butter
- 150 g chocolate (60%), coarsely chopped
- 3 eggs
- zest from an entire large orange
- 1 tbsp cointreau or other orange flavored liqueur
- 1/4 cup plus 1 tbsp milk
- Preheat oven to 325°F. Butter or spray a 10' stick bundt pan with a non stick spray.
- Whisk white rice flour mix, hazelnut meal, salt and baking powder. Set aside
- In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate with the 1 tbsp milk.
- In the bowl of an electric mixer (or with a hand mixer). beat the butter until smooth. Gradually add the sugar and continue to beat until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.
- Add eggs, one at a time, beating well after each addition.
- Beat in orange liqueur and orange zest.
- With the mixer on low speed, alternately add the flour mixture and the milk to the batter, in three additions, beginning and ending with the flour.
- Remove 1/3 of batter in melted chocolate and gently mix.
- Place the batters into the prepared bundt pan by alternating spoonfuls of orange hazelnut batter and chocolate batter.
- Then with a butter knife draw swirl or zigzag through the batter to marbleize it. Don't over mix.
- Bake for 30-35 minutes,or until a toothpick inserted in the center just comes out clean.
- Remove from oven and place on a wire rack to cool for about 20 minutes before removing the cake from the pan to cool completely.
- Run a flat edge knife or spatula and run it around the pan and inner core to make sure it is not sticking.
- Put a plate or a wire rack on top and gently flip the cake.
- Serve as you like.