Orange Juice and Fudge Marble Cake
This makes a tremendous cake. You can make two loaves out of it and freeze one. I prefer it in a tube cake and offer hefty slices as gifts. It is a good keeper.
1 cup unsalted butter, melted
1/2 cup vegetable oil
2 1/2 cups sugar
1 tablespoon vanilla
1 cup orange juice
1/2 teaspoon salt
4 teaspoons baking powder
1/2 teaspoon baking soda
4 cups all purpose flour
1/3 cup cocoa
2 tablespoons melted unsalted butter
2 tablespoons oil
warm water, as required, to make a paste
2 ounces semi-sweet chocolate – melted
orange zest shreds
Preheat oven to 350 F.
Spray a 10-inch angel food cake or tube pan with nonstick cooking spray. Line pan bottom and sides with pieces of parchment paper. In a mixing bowl, or food processor, place the butter, oil, sugar, eggs, vanilla, and orange juice and mix or process to blend. Add in the flour, salt, baking powder and baking soda and blend well. Remove one third of the batter to a medium bowl. In a small bowl, stir together the orange juice, melted butter, and cocoa powder to blend into a smooth paste. Stir or whisk that into the reserved yellow batter. Spoon half of remaining batter into prepare pan, then chocolate batter, and finish with yellow batter. Dust top with cocoa powder, sugar, and cinnamon.
Place cake on a baking sheet. Bake until cake springs back when done, 50-65 minutes, or when cakes springs back when gently pressed with fingertips. Cool well before unmolding on a serving platter. Drizzle on melted chocolate or dust with confectioners’ sugar, then garnish with orange shreds.