I made this Insanely delicious Marble Chocolate Raspberry Cake for Valentine’s day. I did not want too much frosting or filling in the cake, as I feel guilty when I put a large amount of sugar for making the frosting. I decide to use 100% dark chocolate to reduce the amount of sugar part.
I know my kids will come back from school with sugar overload due to their candy exchange for Valentine’s day. I wanted to keep my cake simple, Yes, no frosting and not to miss anything. Great with your favorite cup of tea or coffee. Best part of this recipe is it has no butter only oil and orange juice. That too freshly squeezed, Texas oranges are abundant in the grocery store. I miss my large and beautiful orange tree in old house, in the new house I am trying to get my orange plant to grow, still it plays hide and seek to me.
I have adapted the recipe from Traditional Jewish Baking: Retro Recipes Your Grandma Would Make… If She Had a Mixer by Carine Goren.
I halved the recipe as I want to use a heart pan. Which I bought it last year, my hubby whenever he sees it, he will say you bought that pan by jumping on it and buying in such way that you will bake a cake every day. I didn’t see that happening even after one year.
So, I decide to halve the recipe and made it into the pan. You can use 8 x8 pan. It is a simple recipe wet ingredient with dry ingredients. The batter will look watery just like any chocolate cake don’t worry that will be fine. you may not get perfect marble structure.
Freshness of the recipe is the orange juice, dark chocolate. I have added cinnamon to spice up the chocolate you can do that or skip that part. Also add raspberries after baking for some time so that they will not sink to the bottom. Give it a try, this is one of the best cake according to my hubby.
Marble Chocolate Raspberry Cake
- Vanilla batter
- 2 eggs
- ¾ cup 150g Sugar
- 1 tsp vanilla extract
- ½ cup 120ml vegetable oil
- ½ cup 120ml orange juice (freshly squeezed)
- ¼ cup 60ml water
- 1 ¼ cup 175g all-purpose flour
- 1 ½ tsp 5g baking powder
- 20-25 raspberries
- 1 tsp sugar
- The chocolate mixture
- 1 ½ oz 50g dark chocolate, melted,
- ½ tbsp 7.5ml Vegetable oil
- ¼ tsp cinnamon
- Pre-heat oven to 350F(180C) grease and line a heart shaped pan with parchment paper. I didn’t do it, end up tear the cake while transferring.
- In a medium bowl add flour, salt and baking powder and combine everything well and set aside.
- In kitchen aid bowl mixer at high speed, beat together the eggs sugar and vanilla for 10 minutes until it light in color. Lower the speed and slowly drizzle oil while beating. Then add orange juice and water in the same way. Then add flour and baking powder mix and combine well.
- Melt chocolate with cinnamon and vegetable oil. To this add ½ cup batter and combine everything well and set aside.
- Transfer the batter into prepared heart pan. Then add the chocolate mix and with knife make an 8 in the batter so that it won’t spread.
- Bake for 15 minutes and carefully place raspberries in the top and sprinkle the sugar and top so that it will reduce tartness. Then continue to bake for another 35 minutes until tooth pick comes out clean.
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.