Dark Chocolate Orange Marble Cake Recipe – Whole Wheat & Jaggery

Last Updated on 2 months by Neha Deshmukh

Dark Chocolate Orange Marble Cake Recipe – Whole Wheat & Jaggery

Hello friends! If you’re anything like me, the aroma of a freshly baked cake can instantly brighten your day. And this Dark Chocolate Orange Marble Cake? It’s a little slice of heaven, honestly. I first made this for a friend’s birthday, and it was such a hit, I knew I had to share the recipe with all of you. It’s a beautiful blend of rich chocolate, zesty orange, and the wholesome goodness of whole wheat and jaggery. Let’s get baking!

Why You’ll Love This Recipe

This isn’t just any marble cake. It’s a comforting classic with a healthy twist! We’re using whole wheat flour for added fiber and jaggery instead of refined sugar for a more nuanced sweetness. The orange zest and juice brighten everything up, and the marble effect? It’s just so pretty! Plus, it’s surprisingly easy to make, even if you’re not a seasoned baker.

Ingredients

Here’s what you’ll need to create this delightful cake:

• 2 cup Whole Wheat Flour
• 1 cup Jaggery
• ½ cup Cocoa Powder
• ½ cup Curd | Yogurt
• 2 tsp Baking Powder
• 1 tbsp Baking Soda
• 1 tsp Vanilla Essence
• 1 tsp Salt
• 3 large Eggs
• ½ cup Vegetable Oil
• ½ cup Orange Juice
• 2 tbsp Orange Zest
• 4 tbsp Dark Chocolate Chips

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Whole Wheat Flour: Benefits & Substitution Options

Whole wheat flour adds a lovely nutty flavor and a boost of fiber. If you’re not a huge fan, you can substitute up to half of it with all-purpose flour. Just remember that whole wheat flour absorbs more liquid, so you might need to add a tablespoon or two of extra orange juice if the batter seems too thick. (Approximately 120g whole wheat flour = 1 cup)

Jaggery: A Healthier Sweetener & Its Unique Flavor Profile

Jaggery is unrefined sugar, and it adds a beautiful caramel-like flavor that’s so much more interesting than plain sugar. It also has a lower glycemic index. If you can’t find jaggery, you can use packed brown sugar as a substitute. (Approximately 200g jaggery = 1 cup)

Cocoa Powder: Choosing the Right Type for Richness

I prefer using Dutch-processed cocoa powder for this recipe because it has a smoother, less acidic flavor. But natural cocoa powder will work too – it’ll just give the cake a slightly tangier taste. (Approximately 45g cocoa powder = ½ cup)

Curd (Yogurt): The Secret to a Moist Cake – Regional Variations

Curd (or plain yogurt) is key to a super moist cake. In India, we often use dahi which is slightly thicker. Greek yogurt works wonderfully too! Avoid flavored yogurts, though. (Approximately 125g curd = ½ cup)

Orange Juice & Zest: Enhancing Flavor & Aroma

Freshly squeezed orange juice and zest are best, hands down. The zest really packs a punch of flavor. Don’t skip it!

Step-By-Step Instructions

Alright, let’s get down to baking!

1. First, preheat your oven to 350°F (185°C). Grease a loaf pan (around 9×5 inches) and line it with parchment paper. This will save you a lot of trouble later.
2. In a bowl, sift together the whole wheat flour, baking powder, baking soda, and salt. Sifting ensures everything is nicely combined and prevents lumps.
3. In another bowl, whisk together the eggs, jaggery, oil, curd, vanilla essence, orange juice, and orange zest until everything is smooth and well combined.
4. Now, gently combine the wet and dry ingredients. Don’t overmix! A few lumps are okay. Overmixing develops the gluten in the flour, which can make the cake tough.
5. Divide the batter into two portions. To one portion, add the cocoa powder and mix well. To the other, melt the dark chocolate chips and mix until combined.
6. Time for the marble effect! Spoon alternating dollops of the chocolate and orange batters into the prepared loaf pan. Then, take a knife and gently swirl them together. Don’t overdo it – you want distinct swirls, not a muddy mess!
7. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This prevents it from breaking apart.

Expert Tips

• Don’t open the oven door frequently while the cake is baking, as this can cause it to sink.
• Use room temperature ingredients for best results.
• A little patience goes a long way – let the cake cool completely before slicing.

Variations

• Vegan Adaptation: Substitute the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg). Use a plant-based yogurt.
• Gluten-Free Adaptation (Using Alternative Flours): Replace the whole wheat flour with a gluten-free flour blend. You might need to adjust the liquid slightly.
• Spice Level (Adding a Hint of Cinnamon or Cardamom): My grandmother always added a pinch of cardamom to her cakes. It’s delicious! About ½ teaspoon should do the trick.
• Festival Adaptations (Suitable for Diwali or Christmas): Add a sprinkle of chopped nuts (walnuts, almonds) or dried cranberries for a festive touch.

Serving Suggestions

This cake is wonderful on its own with a cup of chai or coffee. A dollop of whipped cream or a scoop of vanilla ice cream would also be lovely!

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

What is the best way to prevent the cake from sticking to the pan?

Greasing and lining the pan with parchment paper is the best way to ensure a clean release.

Can I use all-purpose flour instead of whole wheat flour?

Yes, you can! But the texture will be slightly different.

Can I substitute honey or maple syrup for jaggery?

You can, but it will alter the flavor profile. Jaggery has a unique caramel-like taste that honey or maple syrup don’t quite replicate.

How can I tell if the cake is baked through?

Insert a toothpick into the center of the cake. If it comes out clean, it’s done!

What’s the best way to store leftover marble cake to keep it fresh?

An airtight container at room temperature is best.

Can I freeze this cake?

Yes! Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months.

Enjoy baking, and I hope this cake brings a little joy to your kitchen! Let me know how it turns out in the comments below. Happy baking!