Shabbat Mandarin Marble Loaf
Serves: 6
Llewellyn Gorczany
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
4 tbsps
Unsweetened Cocoa Powder1 cup
Vegetable Oil2.25 cups
Granulated Sugar5
Eggs4 tsps
Vanilla Extract1 cup
Water3.25 cups
All-Purpose Flour1 tsp
Baking Soda3.5 tsps
Baking Powder1 tsp
Salt1 cup
Sugar (confectioners')6 tbsps
Orange JuiceDirections:
1
Preheat the oven to 350°F
2
Generously grease a 10 inch tube or angel cake pan, a 12-cup bundt pan, or two 9 by 5-inch loaf pans
3
Line the bottom of the pan(s) with parchment paper
4
Prepare the chocolate paste by placing the cocoa and oil in a small bowl and blending well
5
Add a drop or more of oil if the mixture appears too stiff or thick to stir or blend easily
6
For the cake, in a large bowl, blend the oil with the sugar until light and fluffy, scraping the bowl often
7
Blend in the eggs and stir in the vanilla, water, orange juice, and zest
8
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt
9
Add to the wet ingredients
10
Remove one third of the batter to a smaller bowl
11
Stir the chocolate paste into this to make a chocolate batter and add to this the grated chocolate or miniature chocolate chips
12
Spoon alternating portions of white and chocolate batter into the prepared pan
13
You can do this with a spatula or a soup spoon
14
It doesn't really matter how you place the batter in the pan — it works out in the baking
15
Bake the large cake for 55 to 60 minutes, smaller cakes for 35 to 40 minutes
16
The cake should be lightly browned on top, perhaps slightly cracked, and spring back when lightly pressed
17
Cool in the pan for 15 to 20 minutes before inverting onto a wire rack
18
Then either dust with confectioners' sugar or glaze
19
For the glaze, stir together the confectioners' sugar and orange juice to make a thick but pourable sauce
20
Drizzle this over the top of the cooled cake
21
Garnish with long shreds of orange zest, if desired
22
Preheat the oven to 350°F
23
Generously grease a 10 inch tube or angel cake pan, a 12-cup bundt pan, or two 9 by 5-inch loaf pans
24
Line the bottom of the pan(s) with parchment paper
25
Prepare the chocolate paste by placing the cocoa and oil in a small bowl and blending well
26
Add a drop or more of oil if the mixture appears too stiff or thick to stir or blend easily
27
For the cake, in a large bowl, blend the oil with the sugar until light and fluffy, scraping the bowl often
28
Blend in the eggs and stir in the vanilla, water, orange juice, and zest
29
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt
30
Add to the wet ingredients
31
Remove one third of the batter to a smaller bowl
32
Stir the chocolate paste into this to make a chocolate batter and add to this the grated chocolate or miniature chocolate chips
33
Spoon alternating portions of white and chocolate batter into the prepared pan
34
You can do this with a spatula or a soup spoon
35
It doesn't really matter how you place the batter in the pan — it works out in the baking
36
Bake the large cake for 55 to 60 minutes, smaller cakes for 35 to 40 minutes
37
The cake should be lightly browned on top, perhaps slightly cracked, and spring back when lightly pressed
38
Cool in the pan for 15 to 20 minutes before inverting onto a wire rack
39
Then either dust with confectioners' sugar or glaze
40
For the glaze, stir together the confectioners' sugar and orange juice to make a thick but pourable sauce
41
Drizzle this over the top of the cooled cake
42
Garnish with long shreds of orange zest, if desired