A deliciously moist chocolate orange marble cake where you get two different flavours in every bite. Bake it in a bundt-type mould and it looks impressive too. And if you really want to push the boat out, you can make a larger cake with matcha green tea which will give a third flavour and colour.
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Bundt Cakes
I have long been an admirer of the stunning bundt creations to be seen over at Dolly Bakes. Being averse to tins for storage reasons as well as sticking ones, I’ve been on the look out for a silicone bundt-type mould to use. I’ve not found anything suitable – until now that is.
Lékué do an amazing range of silicone bakeware and it looks to be better quality than some I’ve come across. Recently I received a few items from them to try out. You can see how I got on with the bread maker in a previous post. The bundt-like mould* they sent, however, was the very first thing I tried. I was a little nervous and quite excited.
Chocolate Orange Marble Bundt Cake
For my first ever bundt, I thought I’d create an orange and chocolate marbled affair with an orange glacé icing. There were no clues as to the quantities needed for the mould, so I had to guess. I thought I was making a generous amount of cake mix, but it barely covered the bottom. As it turned out, this was fine and produced a perfectly good sized cake which still looked good.
The second time I used it, I upped the quantities, but it still didn’t make a full size cake. I sprayed the mould with oil just to be on the safe side as I really didn’t want it getting stuck. I needn’t have worried, it came out like a dream.
Despite my nerves, I was super happy with the result of my first ever bundt-shaped cake. It really looked quite striking. The almonds, orange juice and yoghurt kept the cake nicely moist and the flavours were clear and fresh and worked beautifully in combination.
The Lékué bundt-like mould was so easy to use too: it was sturdy enough to stand up in the oven on its own without losing shape; I had no problems turning the cake out (and the second time I didn’t spray it) and it was easy to wash. Perfect. I can see this getting a lot of use.
Chocolate Orange Matcha Bundt Cake
A few days later, we had some good news to celebrate. This could only mean one thing; I invited some friends around for tea. So impressed was I with my orange and chocolate bundt cake, that I decided to make another one. Only this time I added more ingredients and accompanied it with a third flavour – matcha.
This was an even prettier cake than the first. It was bigger and had three contrasting colours rather than two. Once I cut into the cake, all sorts of interesting swirling patterns were revealed and some of the slices were quite spectacular. No one piece the same. CT likened it to a metamorphic rock, maybe not marble but it was certainly very “gneiss”, he quipped.
The chocolate orange matcha marble cake was just as delicious as the first and the texture was equally good. Now what ingredients, I wonder, am I going to include in my third bundt-like cake?
My method for this second bundt cake was exactly the same as the first, except I had three different mixtures rather than two. See the printable recipe card below for the chocolate orange cake. The quantities for the second are as follows:
Chocolate Orange Matcha Marble Cake Ingredients
- 240g unsalted butter
- 260g caster sugar (again I used cardamom sugar)
- 4 large eggs
- 100g ground almonds
- 230g flour
- 2 tsp baking powder
- ¼ tsp bicarbonate of soda
- 1 organic orange – zest and juice
- 2 tbsp yogurt
- 1 rounded tbsp cocoa powder
- 1 scant tbsp matcha powder
Other Bundt Cakes You Might Like
- Coconut & lime and chocolate, rum & raisin cake
- Earl Grey fruit cake
- Grapefruit & honey almond cake
- Irish apple cake
- Lemon caraway seed cake
- Malted chocolate bundt cake
- Rhubarb bundt cake with ginger glaze
Keep in Touch
Thanks for visiting Tin and Thyme. If you make one of these marble bundt cakes, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Please share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Choclette x
Chocolate Orange Marble Cake. PIN IT.
Chocolate Orange Marble Cake – The Recipe
Chocolate and Orange Marble Cake
Ingredients
- 180 g unsalted butter softened
- 200 g golden caster sugar (I used cardamom sugar as the flavour works well with both chocolate and orange)
- 175 g flour (I used half wholemeal, half white)
- 75 g ground almonds
- 2 tsp baking powder
- ¼ tsp bicarbonate of soda (baking soda)
- 3 large eggs
- 1 organic orange zest & juice
- 2 tbsp cocoa powder
- 1 tbsp natural yoghurt (I used honey yoghurt)
- 50 g icing sugar
Instructions
- Cream butter and sugar together until light and fluffy.
- Beat in eggs, one at a time, alternating with a spoonful of the flour if necessary.
- Sift in the flour, almonds, baking powder and bicarb. Stir until just combined.
- Place half the mixture in a separate bowl.
- To one bowl, grate in the orange zest and 1 to 2 tbsp orange juice.
- Dissolve the cocoa powder in 2 tbsp warm water, then add to the other bowl along with the yogurt. Stir until just combined.
- Spoon heaps of alternating batter into a greased bundt mould or tin. Bake in a preheated oven at 180℃ (350℉, Gas 4) for about 40 minutes or until the cake is well risen and an inserted skewer comes out clean. Allow to cool for 10 minutes, then turn out onto a wire rack to cool.
- Mix the icing sugar with just enough orange juice to make a slightly runny icing. Spoon or pipe this over the cooled cake.
Notes
Nutrition Estimate
Sharing
Not only are these bundts made completely from scratch but the recipes are my own. With just a little bit of pride, I’m thus sending them off to Javelin Warrior for his Made with Love Mondays.
As you can probably tell, I have a new found passion for bundt cakes. So I am sending these two off to the very first Love Cake Challenge with Ness over at JibberJabberUK. She’s chosen the theme of Baking with Passion for February.
As already stated, I’ve rather fallen in love with these cakes, so although I didn’t make them for Valentine’s Day as such, I think they fit into the general love theme for February. So, off they go to Dolly Bakes for her Calendar Cakes – Oh L’amour.
CT is quite keen on these bundt cakes too, so it is possible the next flavour might be a mocha one and he might get it for a special Valentine’s Day treat. As such I am submitting both cakes to Lets Cook Sweet Treats for Valentine with Nayna over at Simply Food.
Both of these bundt cakes were made for loved ones, so I’m also entering it into the Four Seasons Food challenge with Anneli at Delicieux and Lou at Eat Your Veg. The theme this month is not surprisingly Food From The Heart.
Finally, I think, I’m linking the chocolate orange marble bundt cake up to #recipeoftheweek with Emily over at A Mummy Too.
Oops, there is another one. Victoria over at A Kick at the Pantry Door has chosen Orange as this month’s Feel Good Food. So I absolutely have to enter this chocolate orange cake.
I’m also sharing this recipe for chocolate orange marble cake with Lost in Food for #CookBlogShare.
Thanks to Lékué for sending me the bundt mould to try out. I was not required to write a positive review and all opinions are my own, as always. This post contains affiliate links. They’re marked with an asterisk*. If you buy through a link, it will not cost you any more, but I will get a small commission. Thank you for your support of the brands and organisations that help to keep Tin and Thyme blithe and blogging.
Helen - Cooking with my kids says
I always think cakes look so much more special baked in a bundt tin. This looks great, and I bet it tastes great too!
Choclette says
Agree Helen, it’s such an easy way to make plain cakes look really good.
Chloe Edges says
I just like saying the word “bundt”. The fact that I love chocolate orange cakes is merely a bonus!
Choclette says
Well it is a good word and the chocolate orange combination is a hard one to beat.
Kat (The Baking Explorer) says
My fave flavours and it looks so pretty too!
Choclette says
I don’t think you’re alone there Kat, chocolate and orange are a perfect pairing.
Joanna says
This cake looks beautiful – I love the orange and chocolate swirls. I bet it tastes pretty good with this flavour combination too!
Choclette says
Thanks Joanna. Chocolate and orange is such a classic combination, it’s hard to go wrong.
Chef Mireille says
truly a work of art. I am bookmarking this one for sure
Choclette says
Thank you, that’s very kind. Would love to hear from you if you ever do make it.
Helen Bailey says
I love bundt cakes and tins, but you’re right about the space they take up! I was lucky enough to be given a Nordicware one for my birthday and would love to start a collection but I have no idea where I would keep them all!
Choclette says
Gosh yes, it’s hard to know where to keep all the baking paraphernalia, but bundts are rather impressive.
AMummyToo says
Truly stunning in colour, flavour and shape! Thanks for linking up with #recipeoftheweek. I’ve pinned and tweeted this post, and there’s a fresh link live now for this week. I would love you to pop over and join in 🙂 x
Choclette says
Thank you Emily – I’m sure I shall be sending you something again for #recipeoftheweek 🙂
Sylvia F. says
Love the pattern inside! Looks so delicious 🙂
Choclette says
Thanks Sylvia
Kirsty Phillipson-Lowe says
Mmmmm that bundt looks delicious! I keep looking at buying one of those cake tins so I can have a go at making one #recipeoftheweek
Choclette says
Thanks Kirsty. It’s taken me a long time, but now I’ve actually got a bundt mould I think I’ll be making good use of it.
Janice Pattie says
Oh there’s another thing I’ve never baked. You have made two stunning Bundts well done!
Choclette says
Thanks Janice, there really just isn’t time in a single lifetime to try it all – more’s the pitty.
Joanna @ Zeb Bakes says
What absolutely splendid cakes! I am so impressed. Under the influence of Celia, I have over the years I have been blogging bought several bundt tins, which as you say take up loads of space and don’t really come out that often, but when they do they always work for me and people like the look of the cakes. I empathise with the mysteries of how much mixture goes in the bundts. I think this is because they are, despite their German sounding name, mostly made in America, where everything is referred to in cups, so the metal tins I have from Nordica are all described as 8 cup or 12 cup sized cakes and have recipes accordingly. What size is yours described as? There is a Bundt cake blog/site that I know where there are about a million recipes for different bundts, all in cups, if you want me to give you the link do let me know. I think there is a National Bundt day too 🙂 xx Jo
Choclette says
Thanks Jo, it’s taken a while but I think I’ve now become an outed bundt fan. I don’t remember Celia baking bundts, which shows how much attention I’ve been paying. My bundt mould didn’t have any clues as to quantity, cups or otherwise. Still, it’s quite fun making it up as I go along and so far so good!
Jane Sarchet says
Amazing Choclette! I love how bundts are back in fashion, they look so striking and especially with your marbled cake. It’s really pretty x
Janie x
Choclette says
Thanks Janie. I didn’t realise bundts ever were in fashion, It’s all new to me. I never was very good with keeping up 😉
Katharine says
This is stunning, what a showpiece and such gorgeous flavours. I wonder if I could use the same recipe in my mini Bundt moulds as they’re the only ones I’ve got?
Choclette says
Thank you Katherine. I don’t see why you shouldn’t be able to use the recipe, but it would mean playing around with the quantities. You might find the first cake I made might be OK for quantity???
Katharine says
Thank you!
Ren Behan says
Ah yes I saw these pics on Facebook – so pretty. Well done.
Choclette says
Thanks Ren
Deena Kakaya says
I love those layers, they look so inviting. very clever x
Choclette says
Thanks Deena, it’s nice to have a cake that looks interesting on the inside as well as the outside.
Nazima Pathan says
very pretty cakes. I have yet to try out a bundt cake but yours looks so very pretty and I love the layers
Choclette says
Thanks Nazima. I take it you didn’t get one with your Lekue bundle? It’s taken a long time, but I’ve finaly been won over by bundts.
Jacqueline Meldrum says
That is gorgeous! I really have to make it. Loving my bundy pan. Pinning this so I don’t forget!
Choclette says
Thanks Jac. it’s all a revelation to me and I’m loving it 🙂
prwilson says
That looks great, love the multi-colour effect.
Choclette says
Thank you, I’ve always liked a certain amount of gaudiness 😉
Lou, Eat Your Veg says
Looks incredibly impressive to me Choclette! Good news on the Lékué cake mould, I’m going to start road-testing all my gear from them this week. Looking forward to it. Your recipe sound truly inspired too, with matcha!
Choclette says
Thanks Lou – really enjoy using match in baking. Now looking forward to seeing what products you received and what you will do with them.
Helen @ Fuss Free Flavours says
That is a beautiful bundt. I am also lost as to how much batter you need to make to fill tins. Some tins are labelled as a 8 cup bundt – which does not help in the slightest. Why now call them a 6 egg cake – it would give sightly more guidance – although I am aware that recipes vary.
Choclette says
Thanks Helen. It would certainly be useful if the quantities were made clearer, but what I’ve found is that you can get a good looking bundt even if you only use a small amount of batter.
Sarah Trivuncic says
Very effective stripes! Excellent use of a bundt mould 🙂
Choclette says
Thanks Sarah – sometimes the inspiration just flows!
Bintu @ Recipes From A Pantry says
How fab and delish looking. Can I please have some for tea?
Choclette says
Please do Bintu 🙂
Tina Anand says
I love bundt cake and yours looks stunning. I’m a big fan of both flavour combinations and the marbled colours are gorgeous. Just need to get hold of some matcha.
Choclette says
Thanks Tina – I’m a big fan of using matcha in baking. Always good to know cake is doing you some good 🙂
Alison says
Those look amazing, I love the colours
Choclette says
Thank you Alison
Caroline says
Did you know that this marbling striped effect is also known as a zebra cake – you could send this in to Alphabakes! I love the flavour combination.
Choclette says
Haha, I didn’t know that. I did think of calling it a Zebra cake just for AlphaBakes, but thought that might be cheating. I have now made something for the Z now anyway which I’m also quite pleased with.
Hasna Hamza Layin says
Marvellous!! s the word…too good
Choclette says
Thank you Hasna
Jo says
Fantastic looking bundts Choclette, they look perfect. Love the swirly pattern in the matcha bundt.
Choclette says
Thanks Jo – the joy of the matcha bundt in particular was that every piece was differently patterned.
Emma Julia says
Looking utterly scrummy! Can’t wait to see your next generation Bundt!
Choclette says
Thanks Emma – trouble is, it’s going to be hard to top this one I fear.
Alida says
Oh Choclette this is so so beautiful!! It looks really stunning and with no doubt very inviting. I have never made bundt cake. This is perfect if you have friends around or I would make it just as a treat to have with a good cup of English tea. Yummy!
Choclette says
Thank you Alida. We did have friends around and we ate it with a big pot of Earl Grey 🙂
Jibber JabberUK says
I have a bit of a ‘passion’ for bundt cakes as well hence my avatar! I’ve never used matcha powder but I think I’m going to have to check it out now. Thanks for linking up with the ‘Baking with passion’ theme for this month’s Love Cake.
Choclette says
Thanks Ness – I’m a big fan of matcha as I find it works well in baking, both in terms of colour and flavour.
Kate@whatkatebaked says
The symmetry of the orange icing us incredibly striking on this beautiful cake Choclette
Choclette says
Thanks Kate – more by accident than design, but shhh, don’t tell anyone 😉
Hazel - Chicken in a Cherry Sauce says
This is a showstopper of a cake indeed! I adore the marbled effect with the three different colours/flavours. Simple and elegant!
Choclette says
Thanks Hazel. That’s high praise coming from a professional 😀
Angie Schneider says
Both bundt cakes look stunning with perfect swirls!
Choclette says
Thank you Angie 🙂
The Caked Crusader says
Lovely looking cake – the icing is great as it accentuates the shape so well.
Choclette says
Thanks CC, you can tell I liked it too as I used exactly the same technique the second time.
Rosemary says
That looks really great. Pork Belly has a traditional bundt tin just waiting for its first outing….
Choclette says
Ooh don’t leave it languishing in the cupboard Rosemary – think you’d better get onto Pork Belly straight away.
fiona maclean says
Those look so pretty and clever! So, when we come to Cornwall, there will be a bundt waiting for us?
Choclette says
Well you just never know what might be waiting for you Fiona 😉
Nayna Kanabar says
This cake looks delicious,thanks for sending it to lets cook for valentine event at simply.food.
Choclette says
Thank you Nayna, you’re welcome.
belleau kitchen says
oh C i’ve been waiting for this post since you put the picture up on facebook… what a glorious bundt… i’m a big bundt fan and i don’t think i’ve ever made anything that looks so pretty.. plus, chocolate orange is quite possibly one of my most favourite sweet combos… this is adorable and I love the way you iced it too… x
Choclette says
Thank you Dom – I’ve obviously been unconsciously assimilating all your bundt expertise over the years which enabled me to come up with this masterpiece 😉
Katie says
Both cakes look sensational! I love the swirled cake with the neat white icing drizzle, makes it look like a zebra. Stunning and fab flavours.
Choclette says
Thanks Katie – neat icing is so much not my thing, so I was really pleased I managed it on this occasion.
Morgan @ Peaches, Please! says
I love the colors and how the icing follows the contour of the cakes!
Choclette says
Thank you Morgan, I was trying to make it as colourful as possible and was very pleased with the results.
Charlene F says
Wow, certainly looks stunning. Bundt cakes are always impressive x
Choclette says
Thank you Charlene.
celia says
They both look amazing! 🙂
Choclette says
Thank you Celia – I’ve always been a bit terrified of bundts.
Javelin Warrior says
The three colors of the bundt cake are beautiful, Choclette! I love the added green from the matcha and I’d imagine this was a huge hit…
Choclette says
Thanks JW – it’s the sort of cake that impresses with its looks as well as its taste of course.
Madeleine Morrow says
That looks absolutely wonderful. I have an old fashioned bund tin which sadly has only been used once – by my son!
Choclette says
Time to get that tin out Madeleine 😉
Laura Denman says
This is stunning and I love how you have got the icing neatly in the grooves =)
Choclette says
Thanks Laura – I had a secret weapon for the icing – all will be revealed 😉
Fish fingers for tea says
Your Bundt looks beautiful! I’ve only ever baked one half size one and have a lovely tin sitting in the cupboard still waiting for its first outing. I’m interested in the silicone mould, I haven’t had the best of experiences with silicone so far but this sounds like it worked wonderfully!
Choclette says
Thank you. I’ve been a fan of silicone moulds for many years – don’t know if it’s something to do with the quality of them or …?
Anna's kitchen table says
I tried to post, but my comment got eaten 🙁
I was just saying, before I was rudely interrupted 😉 that when I used to use silicone pans back in the day, I always got weirdly shiny cakes!
Yours look fantastic, it doesn’t seem to have that problem. Maybe the manufacturers have improved? xx
Choclette says
So sorry about the eaten comment Anna. The word verification thingie is such a pain – I often get my comments eaten up on other blogs so I know what it feels like. Sadly I am inundated with spam if I don’t use it.
Haven’t noticed the weirdly shiny cake phenomenon and I use silicon a lot. As you say, it could be something to do with the make. My best cake mould is nearly 20 yrs old now, so can’t be to do with the age.