Orange cake with Chocolate

Tired of boring and dry cake? Here's an easy and tasty recipe for a moist, flavorful orange cake! It's a so called marble cake, which means it has that marble-like pattern inside when you slice it. This recipe have a vanilla/orange batter and a chocolate batter. * The sponge cake recipe comes from Leila Lindholm's book "A piece of cake" published 2006. Then I have take it to the next level with some orange zest and chocolate frosting. The chocolate frosting is of course not a must, and you can just enjoy a simple but good and delicious cake. *

Ingredients: Cake • 50 grams butter (unsalted) • 1 dl whole milk • 3 eggs (free range - because we love chickens!) • 2,5 dl granulated sugar • 1 teaspoon vanilla extract • 3,5 dl all-purpose flour • 2 teaspoons baking powder • 1 pinch salt • zest of 1 orange • 4 tablespoons cocoa powder • butter and flour for the cake tin Chocolate ganache • 250 grams of dark chocolate • 2,5 dl cream • zest of 1 orange for decoration

How to do: 1. Preheat the oven to 175° Celsius (350 Fahrenheit). Grease and flour the cake tin. 2. Melt the butter in a saucepan over low heat. Mix in the milk and set it aside to cool. 3. In a large bowl, whisk the eggs, sugar and vanilla really white and fluffy. 4. Add the butter mixture into the egg mixture. 5. Mix the remaining dry ingredients (except the cocoa powder!) in a separate bowl, and gently invert it into the egg/butter mixture. 6. Divide the mixture between two bowls. Stir the cocoa powder into the mixture in one of the bowls. Take two spoons and use them to dollop the chocolate and vanilla cake mixtures into the cake tin alternately. 7. Bake in the middle of the oven for 25 to 30 minutes. Try with a toothpick if the cake is ready. 8. Let the cake cool in the tin for at least 10 minutes before turning it on a wire rack or a plate to cool completely. 9. Chop the chocolate finely and place it in a deep bowl. 10. Pour the cream into a saucepan and heat it up. 11. When the cream starts to boil, pour it directly over the chocolate. Leave it. 12. After about three minutes, stir it to a shiny, dark ganache. 13. Let the ganache cool slightly, pour it over the cake and decorate with orange zest. Done!

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