The Orange-chocolate-coffee-marshmallow Marble Cake.
125g unsalted butter
3/4 cup caster sugar
juice from half an orange
grated rind from 2 oranges
2 eggs, beaten
1 cup evaporated milk
2 cups self-raising flour, sifted twice
20g melted butter
1 tablespoon cocoa powder
3 teaspoons coffee powder
200g baking chocolate
1 tablespoon orange juice
Anyway, here's the how to:
Cake (adapted from "A Taste of Summer's orange spice cake)
1. Preheat oven to 180 C. Grease a 24cm spring-form tin with butter and line base with paper
2. Cream butter, sugar and rind until light and fluffy, about 5 min. Add eggs a little at a time beating well after each addition. Fold through milk and orange juice, alternately with sifted flour.
3. For that marble effect, we separated some of the cake mixture into a bowl and added to it the
coffee and cocoa powder (first dissolved in a bit of hot water) and marshmallows.
Spoon both mixtures into the baking tin. Swirl to your imagination.
4. Bake for 50 minutes or until skewer in the centre comes out clean. Note that when performing skewer-test, stickiness of melted marshmallows must be accounted for - we didn't get an entirely clean skewer.
Icing (a.k.a the best part)
1. Pop cooking chocolate into the microwave for 3 minutes, on medium low. (Make sure it's in a covered, microwavable container)
2. Stir in 1 tablespoon butter and 1 tablespoon orange juice. Mix well.
The marshmallows stay at the top of the mixture, melting to give the cake a chewy, caramel-like crust. Once the cake is cool enough to touch, spread on a generous amount of icing and indulge!
Just for laughs, we purchased some coloured sugar balls to sprinkle on the cake. The icing goes remarkably well with the marshmallow crust, especially when it's all warm so we like to pop our slice of cake into the microwave for 10 seconds before tucking into it.
What's better than a nice, warm slice of cake for dessert? A nice warm slice of cake with ice cream for dessert.