A thin slice of rich marble cake is a fitting end to this first-night dinner. Wrap any leftover cake well and serve it with tea and coffee throughout the weekend. If stored in an airtight container, the cake can be made two days in advance.
- Portion size 20 servings
- 1 cup butter
- 2 cups granulated sugar
- 4 eggs
- 1/2 teaspoon vanilla
- 3 1/2 cups cake and pastry flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup coarsely chopped semisweet chocolate
- 1/2 cup coarsely chopped chocolate chips
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons grated orange rind
- 2 tablespoons icing sugar (optional)
Grease a deep 9-inch (3 L) tube pan and dust with flour. Set aside.
In large bowl, cream together butter and sugar until very light and fluffy. Beat in eggs, one at a time, and vanilla.
Sift together flour, baking powder and salt. To creamed mixture, alternately add flour mixture and milk, making 3 additions of dry and 2 of milk.
Transfer almost half the batter to separate bowl and stir in chocolate and cocoa. Stir orange rind into remaining batter.
Transfer about half the orange-flavored batter to pan. In random fashion, spoon in chocolate batter and top with more orange batter. With knife, zigzag through batter once to create marble effect.
Bake in 350°F (180°C) oven for about 1-1/4 hours or until cake has shrunk away from sides of pan and skewer inserted in centre of cake comes out clean. Let cool in pan for 10 minutes, then turn out onto wire rack to cool completely. Dust lightly with icing sugar before serving, if desired.