Mary Berry​ Chocolate Orange Marble Cake Recipe

This zesty Mary Berry Chocolate Orange Marble Cake is made with a vibrant orange sponge and a rich chocolate sponge, swirled together to create a beautiful marble effect. This recipe creates a moist, light cake with a delightful balance of bright citrus and deep chocolate flavors. It’s a fun and elegant cake that is perfect for a special celebration or a delicious afternoon tea.

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Mary Berry Chocolate Orange Marble Cake Ingredients

For the Sponge:

• 225g (8 oz) softened butter
• 225g (8 oz) caster sugar
• 275g (9.5 oz) self-raising flour
• 2 level tsp baking powder
• 4 large eggs
• 2 tbsp milk
• 1 tsp vanilla extract
• Finely grated zest of 2 oranges
• 2 tbsp cocoa powder
• 2 tbsp hot water

For the Topping (Optional):

• 50g (2 oz) dark chocolate, chopped
• 50g (2 oz) white chocolate, chopped

How To Make Mary Berry Chocolate Orange Marble Cake

1. Prepare the tin: Preheat your oven to 350°F (180°C) / 160°C Fan / Gas Mark 4. Grease and line a 900g (2 lb) loaf tin with non-stick baking paper.
2. Make the vanilla batter: In a large mixing bowl, beat the softened butter, caster sugar, self-raising flour, baking powder, eggs, milk, and vanilla extract together with an electric mixer until the mixture is smooth and well blended.
3. Create the chocolate batter: Spoon half of the cake batter into a separate bowl. In a small bowl, mix the cocoa powder and hot water together to form a smooth paste. Add this paste to the batter in the second bowl and mix until it is a consistent chocolate color.
4. Create the orange batter: To the first bowl of batter, add the finely grated orange zest. Mix until it is just combined.
5. Build the marble effect: Spoon alternate dollops of the orange and chocolate batters into the prepared loaf tin. Use a skewer or a butter knife to gently swirl the batters together a few times to create a marbled effect. Be careful not to over-mix, or the colors will blend too much.
6. Bake the cake: Place the loaf tin in the preheated oven and bake for about 50-60 minutes, or until the cake is well-risen and a skewer inserted into the center comes out clean.
7. Cool the cake: Let the cake cool in the tin for a few minutes before turning it out onto a wire rack to cool completely.
8. Add the topping (optional): Once the cake is completely cool, melt the dark and white chocolate in separate bowls. You can do this in the microwave or over a pan of simmering water. Drizzle the melted chocolates over the top of the cake in a zigzag pattern and allow it to set before slicing.

Recipe Tips

• Don’t over-swirl: The secret to a beautiful marble cake is gentle swirling. Too much mixing will blend the chocolate and orange batters together, and you will lose the distinct marbled pattern.
• Use room temperature ingredients: For the best results, ensure your butter, eggs, and milk are at room temperature before you start. This allows them to combine more easily and creates a lighter, fluffier sponge.
• The all-in-one method: Mary Berry’s all-in-one method makes this cake incredibly easy. Just be sure to beat the ingredients together until they are smooth and well-blended before you divide the batter.
• Check the cake: Loaf cakes can be tricky, so test for doneness with a skewer. It should come out clean when inserted into the center, but still be careful not to overbake, as this can make the cake dry.

What To Serve Chocolate Orange Marble Cake

This delicious marble cake is perfect on its own, with a cup of tea or coffee. The rich chocolate and zesty orange flavors are a delightful combination. If you’re not using the chocolate drizzle topping, you could serve it with a light dusting of icing sugar or with a side of fresh orange segments to emphasize the citrus flavor.

How To Store Chocolate Orange Marble Cake Leftovers

Refrigerate: Store the cake in an airtight container at room temperature for up to 3 days. There’s no need to refrigerate it unless your kitchen is very warm.

Freeze: This cake freezes well. Once it has cooled completely, you can wrap the un-iced loaf in plastic wrap and then in foil. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before decorating and serving.

Mary Berry Chocolate Orange Marble Cake Nutrition Facts

• Calories: 450 kcal
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 80mg
• Sodium: 200mg
• Total Carbohydrate: 55g
• Dietary Fiber: 2g
• Sugars: 40g
• Protein: 7g

Frequently Asked Questions

• Can I make this as a round cake? Yes, you can adapt this recipe to make a round cake. You would need to divide the batter between two 20cm (8-inch) round sandwich tins and bake them for about 20-25 minutes, checking for doneness with a skewer.
• Why did my marble effect disappear? The most common reason is over-swirling. The goal is to gently fold the batters together a few times, not to mix them completely. A gentle figure-eight motion with the skewer is usually all that is needed.
• Is it okay to use all-purpose flour? If you don’t have self-raising flour, you can use all-purpose flour. Just be sure to add an additional teaspoon of baking powder for every 100g (3.5 oz) of flour to ensure the cake rises properly.

Try More Recipes:

• Mary Berry Death By Chocolate Cake​ Recipe
• Mary Berry Chocolate Truffle Mousse Cake Recipe​
• Mary Berry Chocolate Fairy Cakes​ Recipe