- 225g butter
- 225g caster sugar
- 4 large eggs
- 275g self-raising flour
- 2 tsp baking powder
- 2 tbsp milk
- Zest of 2 oranges
- 1 tbsp fresh orange juice
- 2 tbsp cocoa powder
- 50g plain chocolate
- 50g white chocolate
Directions
- Preheat the oven to 180C and grease and line your chosen tin. Put the butter and sugar in a large bowl and cream together. Mix in the eggs one by one, then gently fold in the flour, baking powder and milk until just combined. Spoon half of the mixture into a second bowl. In one bowl fold in the orange zest and juice, and in the other bowl fold in the cocoa powder and the additional tablespoon of milk.
- Spoon the two mixtures randomly in your tin or cases. This is where you can be creative, perhaps by having a chequered or rainbow effect. I also ran a knife through the tins a few times to create a deeper marbled effect.
Place in the oven and cook for:
- Cupcakes: 12 – 15 minutes
- Mini-loaf tin: 20 – 25 minutes
- Loaf tin (half mixture): 35 – 40 minutes
- Loaf tin (full mixture): 50 – 60 minutes
The cake will be ready when a skewer inserted in the middle comes out clean. Allow to cool in the tin for 5 minutes, then turn onto a wire rack and leave to cool completely.
This cake is so fantastic and delicious. I hope you like it Enjoy!
