Ingredients
- 225g very soft butter, plus extra for greasing
- 225g caster sugar
- 225g self-raising flour
- 4 large eggs, beaten
- 2 tbsp milk
- 3 tbsp cocoa powder, sifted
- 1 large orange, zest and 1 tbsp orange juice
- a few drops orange food colouring (optional)
- 50g orange chocolate, broken into pieces
Method
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Heat oven to 180C/fan 160C/gas 4. Grease and line the base of a 2 lb loaf tin (roughly 21cm x 11cm and 7cm deep) with baking parchment. Beat the butter, sugar, eggs and flour together in a large bowl with an electric whisk or in a food processor until lump free.
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Split the mixture into two bowls, beat the milk, followed by the cocoa powder into one. Beat the orange juice, zest and orange food colouring, if using, into the other.
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Spoon alternate dollops of the mixture into the cake tin, then use a skewer to create a marble pattern by dragging it through the mixture in swirls. Make sure you don’t overmix or you won’t see the pattern. Smooth the surface if necessary.
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Bake the cake for 45 – 55 mins until golden and risen, and a skewer poked in comes out clean.
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Leave the cake in the tin to cool, then turn out. Melt the chocolate in a bowl over barely simmering water or gently in the microwave. Use a spoon to drizzle the chocolate over the cake.