Chocolate Orange Marble Chiffon Cake
Details
- Timing
- Timing
- Total:
- Bake:
- 1 Hr. 15 Min.
- Prep:
- 29 Min.
- Skill Level:
- Expert
- Yields:
- 1 cake
Here's a dessert that's as beautiful as it is delicious. Bright citrus flavor meets rich HERSHEY'S Cocoa in this swirled cake. Topped with an orange glaze and fresh orange peel, our Chocolate Orange Marble Chiffon Cake is an impressive addition to any dinner or party. If you like our chocolate orange marble chiffon cake recipe, we've got good news: We have a ton of other cake recipes for you to try! Make sure to check out Hershey's Best Cake Recipes and Tortes for more terrific, tasty options.
Ingredients & Directions
- Prep Time
- 29 minutes
- Bake Time
- 1 hour 15 minutes
- Cool Time
- 2 hours
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1/3 cup
-
1/4 cuphot water
-
1-1/2 cupssugar, plus 3 tablespoons, divided
-
2 Tbspsvegetable oil, plus 1/2 cup, divided
-
2-1/4 cupsall-purpose flour
-
3 tspsbaking powder
-
1 tspsalt
-
3/4 cupcold water
-
7egg yolks
-
1 cupegg whites (about 8)
-
1/2 tspcream of tartar
-
1 Tbspfreshly grated orange peel
-
Orange Glaze:
-
1/3 cupbutter or margarine
-
2 cupspowdered sugar
-
2 to 3 Tbspsorange juice
-
1/2 tspfreshly grated orange peel
READY TO MAKE THIS?
Step-By-Step Directions
Equipment Needed
oven & stovetop
bowls
mixer
10-inch tube pan
heatproof funnel
serving plate
saucepan
rubber scraper
1
Remove top oven rack; move other rack to lowest position. Heat oven to 325°F.
2
Stir together cocoa and hot water in medium bowl; stir in 3 tablespoons sugar and 2 tablespoons oil; set aside. Stir together flour, remaining 1-1/2 cups sugar, baking powder and salt in large bowl; add cold water, remaining 1/2 cup oil and egg yolks; beat with spoon until smooth.
3
Beat egg whites and cream of tartar in another large bowl on high speed of mixer until stiff peaks form. Pour egg yolk mixture in a thin stream over beaten whites, gently folding just until blended. Remove 2 cups batter; add to chocolate mixture, gently folding in until well blended. Fold orange peel into remaining batter.
4
Spoon half of orange batter into ungreased 10-inch tube pan; drop half the chocolate batter on top by spoonfuls. Repeat layers of orange and chocolate batters. Gently swirl with knife for marbled effect, leaving definite orange and chocolate areas.
5
Bake 1 hour and 15 to 20 minutes or until top springs back when touched lightly. Immediately invert cake in pan onto heatproof funnel; cool completely. Remove cake from pan; invert onto serving plate. Prepare Orange Glaze; spread over top of cake, allowing glaze to run down sides. Garnish as desired.
Orange Glaze:
Melt 1/3 cup butter or margarine in medium saucepan over low heat. Remove from heat; gradually add 2 cups powdered sugar, 2 to 3 tablespoons orange juice and 1/2 teaspoon freshly grated orange peel, beating with whisk until smooth and of desired consistency.
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Nutrition FactsServings Per Container 12 servingsServing size 1 slice (133g)Amount per servingCalories440% Daily Value*Total Fat 20g 26%Saturated Fat 6g 30%Trans Fat 0gCholesterol 120mg 40%Sodium 410mg 18%Total Carbohydrates 65g 24%Dietary Fiber 0g 0%Total Sugars 45gIncludes 43g Added Sugar 86%Protein 7gVitamin D 1 6%Calcium 42mg 4%Iron 2mg 10%Potassium 113mg 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
