There’s a lot going on here. And in a good way. There are two batters in this cake, chocolate and orange (derived from the same vanilla cake batter), marbled together in a single layer cake to produce a phenomenal looking delicious cake. The flavours of semi-sweet chocolate and orange meld together sensationally, producing a lovely end product. (Apologies for the sort of ugly picture, I had forgotten to take the picture earlier).
Also, I may or may not have tried to make this a zebra cake, as we’re going to Tanzania for safari in a couple of days, but well the different batters blended and now its a scrumptious marble cake 🙂
Recipe adapted from: http://www.joyofbaking.com/VanillaCake.html
1-1/2 cups gluten free flour
1/2 tbsn baking powder
Pinch of salt
1/2 cup unsalted butter, at room temperature
7/8 cup white sugar
Egg replacer equivalent of 2 eggs
1 tsp vanilla extract
1 cup milk
Zest of 1 orange
3 tbsn orange juice
2 tbsn cocoa powder
1/4 cup semisweet chocolate chips, melted
Preheat the oven to 180 degrees C (350 degrees F), and grease and line a 9″ round cake pan.
In a medium bowl, sift the flour, baking powder and salt together.
In a separate bowl, using an electric mixer, cream the butter until soft. Then add the sugar, and mix on high speed until fluffy. Add the egg replacer mixture and vanilla extract, and continue to mix on high speed. Next, alternately add the flour (in 3 instalments) and the milk (in 2 instalments), mixing between each addition.
Divide the batter into 2 halves, to make the orange and chocolate batters. To one half, add the orange zest and the orange juice, and mix well using a spoon.
To the other half, mix in the cocoa powder until well combined, and then stir in the melted chocolate.
Pour the chocolate and orange batters into the prepared cake pan in layers, using a skewer to swirl the layers if you wish to (I didn’t, as I wanted the layered effect you can see in the images).
Place the cake pan in the oven and bake for 35 – 40 minutes, until the cake starts to pull away from the sides of the pan, and until an inserted skewer comes out clean, with a few crumbs attached.
(You could decorate this cake with chocolate and orange swirled frosting as well, like as was done here. However, I chose not to).