ORANGE CHOCOLATE MARBLE CAKE

CAKE

Directions

1. Preheat the oven to 350°F.
2. Grease a 12-cup bundt pan with softened butter (not melted) and thoroughly coat with flour.
3. Cover with plastic wrap and keep in the fridge while preparing the cake batter.
4. For the dry ingredients: Sift together flour, baking powder and salt. Mix thoroughly then weigh and divide equally into half. Set aside.
5. For butter mixture: In an electric mixer, blend butter until creamy. Add sugar gradually until light and fluffy. Add eggs one at a time, making sure each egg is thoroughly incorporated before adding the next. Add Sunkist Cara Cara orange zest. Divide mixture equally into half.
6. For chocolate mixture: Melt dark chocolate in a double boiler. Set aside. In an electric mixer at low speed, slowly and alternately add half of the dry mixture and ¾ cup of freshly squeezed Sunkist Cara Cara orange juice to one half of creamed butter mixture. Add and fold in melted chocolate.
7. For orange mixture: In an electric mixer at low speed, combine remaining half of dry mixture and butter mixture. Add 3/4 cup orange juice until incorporated. Set aside.
8. To assemble: Pour 1 cup of chocolate mixture in the bundt pan then 1 cup of the orange mixture. Repeat the process with remaining mixtures. Make sure the pan is no more than 2/3 full. Use a spatula to smooth the top.
9. To bake: Place pan in preheated oven and bake for about 40-50 minutes. Cake is done by inserting a toothpick and it comes out clean. There should also be a nice crust. Let cake cool for about 10-15 minutes.

GLAZE

Directions

1. Prepare the glaze by combining all ingredients and mixing thoroughly. Using a saucepan over low heat, melt mixture until sugar is dissolved.
2. Once cooled, flip the cake upside down then pour glaze on top. Finish with fresh Sunkist Cara Cara orange slices and dark chocolate drizzle.