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Chocolate & Orange Cake

Chocolate & Orange Cake

M. Blakely

M. Blakely

Cook 25 mins25m
Serves 8

Ingredients

  • ¾ c. sugar (superfine)
  • ¾ c. butter (unsalted)
  • 3 eggs (beaten)
  • 1 ½ c. flour (self-rising)
  • 2 tbsps cocoa
  • 2 tbsps milk (Option 1a)
  • 2 tbsps rum (Option 1b)
  • 2 tbsps brandy (Option 1 c)
  • 1 orange

  • Frosting

  • 1 c. powdered sugar ()
  • 2 tbsps orange juice

Instructions

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  • 1
    Preheat oven to 375° F. Lightly grease an 8-in. round cake pan. Grate rind off 1/2 orange.
  • 2
    Beat superfine sugar & butter together till light & fluffy. Gradually add eggs, beating well after each addition.
  • 3
    Fold in flour.
  • 4
    Divide batter in half.
  • 5
    Stir cocoa & milk/rum/brandy into half of batter; stir orange rind & 3-tbsp. orange juice into other half.
  • 6
    Separately spoon both batters into cake pan & swirl together with toothpick to create marbled effect.
  • 7
    Bake till cake is springy to touch (about .).
  • 8
    Let cake cool in pan for a few minutes; then transfer to wire rack to cool completely.
  • 9
    FROSTING: Mix just enough orange juice into powdered sugar to form a smooth frosting. Spread over cake & allow to set before serving.

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