Decadent Chocolate Orange Marble Pound Cake
Indulge in the rich flavors of this Decadent Chocolate Orange Marble Pound Cake, inspired by Starbucks but perfected for your kitchen. This delightful dessert combines the fluffy texture of a classic pound cake with a luscious chocolate swirl, enhanced by zesty orange liqueur and fresh lemon zest. It’s perfect for gatherings, afternoon tea, or as a sweet treat to brighten any day. The cake’s marbled appearance makes it as visually appealing as it is delicious, ensuring that each slice is a feast for both the eyes and the taste buds.
16
Servings
N/A
Calories
10
Ingredients
Ingredients
Cake Flour
4 1/4 cups (sifted)
Baking Powder
2 teaspoons
Salt
1/8 teaspoon
Semisweet Chocolate
6 ounces (finely chopped)
Unsalted Butter
2 cups (softened)
Granulated Sugar
3 cups
Vanilla Extract
1 tablespoon
Large Eggs
10
Orange Liqueur or Milk
2 tablespoons
Lemon Zest
2 (grated)
Instructions
1
1. Preheat your oven to 325°F (160°C) and adjust the rack to the lower third. Grease a 10 by 4 inch tube pan, line the bottom with a circle of wax paper cut to size, grease the paper, and lightly flour the entire inside, including the tube. Set aside.
2
2. In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
3
3. Melt the finely chopped chocolate in the microwave or on the stove; set aside to cool slightly.
4
4. Using a stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until smooth. Gradually add the granulated sugar and vanilla, mixing at low speed until combined. Scrape the bowl and beater, then increase to medium speed and beat for 3 minutes.
5
5. At a low speed, add the eggs two at a time until fully incorporated. Increase the speed to medium and beat for an additional minute. The mixture may look slightly curdled, which is normal.
6
6. Gradually add about half of the sifted dry ingredients, mixing just until combined. Incorporate the orange liqueur and then add the remaining dry ingredients, mixing until just blended. Remove the bowl from the mixer and gently fold in the lemon zest with a large spatula.
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7. Measure out and set aside 4 cups of the batter. To the remaining batter, add the melted chocolate and mix well with a sturdy whisk.
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8. Spoon alternating dollops of the dark and light batter into the prepared pan. To create a marble effect, run a knife through the batter in circular motions, being careful not to over-mix. Use the back of a spoon to push the batter slightly higher up the edges, leaving a ‘trench’ in the center.
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9. Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 25 minutes, rotating the pan halfway. If the top browns too quickly, cover loosely with aluminum foil. The cake is done when a toothpick inserted into the crack comes out with a few moist crumbs.
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10. Allow the cake to cool in the pan for 15 to 20 minutes before carefully loosening the sides and inverting onto a cooling rack. Allow to cool completely before storing in an airtight container. For best flavor, let it sit overnight before slicing. Use a sharp serrated knife for clean cuts.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the inspiration for the Decadent Chocolate Orange Marble Pound Cake?
This recipe is inspired by the classic Starbucks pound cake but is perfected for home kitchens with a luscious chocolate swirl and citrus notes.
What size pan is required for this recipe?
You will need a 10 by 4 inch tube pan for this pound cake.
How should I prepare the tube pan before baking?
Grease the pan, line the bottom with a circle of wax paper, grease the paper, and lightly flour the entire inside including the tube.
What type of flour is recommended for this cake?
The recipe calls for 4 1/4 cups of sifted cake flour to ensure a light and fluffy texture.
At what temperature should the oven be set?
Preheat your oven to 325°F (160°C) and adjust the rack to the lower third position.
How do I melt the semisweet chocolate?
You can melt the finely chopped chocolate in the microwave or on the stove, then set it aside to cool slightly before adding it to the batter.
What mixer attachment is best for this pound cake?
A stand mixer fitted with a paddle attachment is recommended for beating the butter and sugar.
How long should I beat the butter and sugar mixture?
After adding the granulated sugar and vanilla, increase the speed to medium and beat for 3 minutes until smooth.
How should the eggs be added to the batter?
Add the 10 large eggs two at a time at low speed until fully incorporated, then beat for an additional minute on medium speed.
Is it normal for the batter to look curdled after adding eggs?
Yes, it is normal for the mixture to look slightly curdled at that stage of the process.
When do I add the orange liqueur or milk?
Incorporate the orange liqueur or milk after mixing in about half of the sifted dry ingredients.
How is the lemon zest added to the recipe?
Remove the bowl from the mixer and gently fold in the grated lemon zest using a large spatula.
How do I create the chocolate batter for the marble effect?
Measure out 4 cups of plain batter and set it aside; then add the melted chocolate to the remaining batter and mix well with a whisk.
How do I achieve the marble pattern in the pan?
Spoon alternating dollops of dark and light batter into the pan and run a knife through it in circular motions without over-mixing.
What is the 'trench' technique mentioned in the instructions?
Use the back of a spoon to push the batter slightly higher up the edges of the pan, leaving a shallow depression or trench in the center.
How long does the Decadent Chocolate Orange Marble Pound Cake bake?
The cake typically bakes for 1 hour and 15 minutes to 1 hour and 25 minutes.
Should I rotate the pan during baking?
Yes, rotate the pan halfway through the baking time to ensure even cooking.
What should I do if the top of the cake browns too quickly?
If the top is browning too fast, cover the pan loosely with aluminum foil for the remainder of the baking time.
How can I tell if the pound cake is finished baking?
The cake is done when a toothpick inserted into the center crack comes out with just a few moist crumbs.
How long should the cake cool in the pan?
Allow the cake to cool in the tube pan for 15 to 20 minutes before attempting to invert it onto a cooling rack.
Can I eat the cake immediately after it cools?
For the best flavor and texture, it is recommended to let the cake sit overnight in an airtight container before slicing.
What type of knife should I use to slice the cake?
A sharp serrated knife is best for achieving clean, even cuts of the pound cake.
How many servings does this recipe yield?
This recipe makes approximately 16 servings.
What is the primary category of this recipe?
This recipe is categorized as a Dessert.
Does the recipe use salted or unsalted butter?
The recipe specifically requires 2 cups of softened unsalted butter.
How much vanilla extract is used?
One tablespoon of vanilla extract is added to the butter and sugar mixture.
What is the purpose of the lemon zest in a chocolate orange cake?
The lemon zest provides a bright, citrusy contrast that enhances both the orange and chocolate flavors.
How much chocolate is needed for the marble swirl?
You will need 6 ounces of finely chopped semisweet chocolate.
How should the finished cake be stored?
Store the cooled cake in an airtight container to maintain its moisture and flavor.
Are there any specific tags associated with this cake?
Key tags include pound cake, marble cake, chocolate, orange, lemon, dessert, baking, and starbucks inspired.