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Chocolate Orange Marble Cake

We have always adored the combination of orange and chocolate and here it is presented in a lovely, lush, chocolate-glazed pound cake. Equally as good for dessert or with a cup of tea (or, for that matter, toasted with marmalade for breakfast — true confessions!), the old-fashioned quality of this moist, homey, and comforting cake simply makes us extremely happy!

Chocolate Orange Marble Cake

8 oz. very soft butter (16 tbs.)
8 oz. caster (superfine white) sugar (1 cup plus 2 tbs.)
8 oz. self-rising flour (1½ cups plus 3 tbs.)
4 eggs, beaten
2 tsp. milk
3 tbs. cocoa powder
1 large orange, zested and 1 tbs. juice
a few drops orange food coloring (or red and yellow), optional
2 oz. orange-flavored chocolate, broken into pieces

Heat the oven to 350°F and grease then line the bottom of a standard loaf pan with parchment paper.

Beat the butter, sugar, eggs, and flour in a large bowl until lump-free. Split the mixture into two bowls. Into one, beat in the milk and cocoa powder. In the other, add the orange zest, juice, and food coloring, if using. Spoon alternately dollops of each mixture into the pan, then use a skewer to create a marble patter by dragging it through the batter in swirls. Make sure not to over mix or you won’t see a marble pattern. Smooth the surface as necessary.

Bake the cake for 45-50 minutes, or until golden and risen and a skewer comes out clean. Leave to cool in the tin, then turn out.

Melt the chocolate in a bowl over barely simmering water. Drizzle over the cake and leave to set before slicing.

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