Chocolate Orange Marble Bundt Cake - Wesson

Chocolate Orange Marble Bundt Cake - Wesson

Prep Time

20 minutes

Cook Time

1 hours

Total Time

1 hours 35 minutes

Yields

16

Directions

  1. Grease and flour a 10-cup bundt pan.
  2. Preheat oven to 350°F.
  3. Melt chocolate in a small microwave-safe bowl in 30-second increments, stirring each time until smooth, then set aside to cool slightly.
  4. Whisk together flour, baking powder, and salt in a large bowl.
  5. Beat eggs, egg yolks, and sugar in a stand mixer or with a handheld mixer on medium until well combined.
  6. Add Wesson Vegetable Oil in a thin stream while continuing to beat.
  7. Combine half-and-half cream and orange juice and add alternately with flour mixture to egg mixture, beating until smooth, about 1 minute.
  8. Remove 3 cups of batter to a separate bowl and mix with melted chocolate.
  9. Add orange zest, orange extract, and orange food color (if using) to remaining batter.
  10. Pour enough orange batter to cover the bottom of the bundt pan, then drop five or six spoonfuls of chocolate batter evenly on top.
  11. Pour remaining orange batter over chocolate batter and finish with remaining chocolate batter.
  12. Bake 55–60 minutes, or until a tester inserted in the center comes out clean.
  13. Dust with powdered sugar, drizzle with melted chocolate, or serve warm topped with vanilla ice cream.

Tips

  • 10 second zap in the microwave revives that “just out of the oven” magic.

Ingredients

  • 4 oz Semi-sweet chocolate, chopped
  • 3 cups Cake & pastry flour, sifted
  • 2 tsp Baking powder, sifted
  • 1 pinch Salt
  • 4 Eggs
  • 2 Egg yolks
  • 2 cups Granulated sugar
  • 1 cup Wesson Vegetable Oil
  • 1/2 cup Half & half cream
  • 1/2 cup Orange juice
  • 1 tbsp Orange zest
  • 3/4 tsp Pure orange extract, optional
  • 3–4 drops Orange food color, optional