Easter Chocolate Orange Marble Cake

This moist and fluffy marble cake is a swirled masterpiece of vanilla, orange, and chocolate topped with chocolate ganache, mini eggs, flake chocolate and covered in chocolate bubble wrap for a festive look!

Easter Chocolate Orange Marble Cake

Difficulty: Intermediate Prep Time 1 hour Cook Time 40 min Total Time 1 hr 40 mins
Cooking Temp: 180  °C Servings: 8



Chocolate Ganache:

Decoration (Chocolate Bubble Wrap):



  1. Preheat oven to 180C/350F.

  2. Line the base and sides of a 23cm/9-inch springform cake tin. 

  3. In a large bowl, cream butter, essence, sugar, egg and syrup with an electric mixer until light and fluffy. 

  4. Fold in half the sifted flour with half the milk, then add remaining flour and milk. 

  5. Place half the mixture into a separate bowl and stir in the orange zest. 

  6. To the remaining mixture in the big bowl, stir in sifted cocoa powder and extra milk (¼ cup). 

  7. Drop alternate spoonsfuls of mixture into prepared pan. Run a knife through the mixture to give it a marble effect. 

  8. Bake in oven for about 40 minutes, until a toothpick inserted into the center comes out clean. Cool 5 minutes, then remove sides of pan

  9. Leave to cool completely over a wire rack then continue to decorate. If you are going to cover the outside with chocolate bubble wrap, start with it first. 

Bubble Wrap Decoration:

  1. The bubble wrap must have one flat side and the other with bubbles popping out. You are going to use the side with the bubbles. 

  2. Cut a strip of bubble wrap that’s long enough to go around your cake. Place it on a sheet of parchment paper. 

  3. Chop both milk chocolate and dark chocolate into small pieces. Place into a small bowl and melt in the microwave or bain-marie. 

  4. Drizzle the chocolate over the bubble wrap and evenly spread it across the entire width of the wrap. 

  5. Leave the chocolate to slightly set on the bubble wrap for approximately 15 minutes, then wrap it around the cake. With your hands gently press it against the sides of the cake.

  6. Leave the chocolate to dry and firm up for at least 1 hour or refrigerate for 15 minutes. Once the chocolate has hardened, carefully peel the bubble wrap away.

  7. The chocolate will stick to the cake, imprinted with the patterns from the bubble wrap.

Chocolate Ganache:

  1. Chop the dark chocolate into tiny pieces.  

  2. Heat the cream in a small saucepan until almost boiling to the edges. Remove from heat and add the chopped chocolate.

  3. Let it sit for 1 minute and then stir it with a hand whisk until smooth.

  4. Pour the ganache on top of the cake.

  5. Use a spoon to create a flower shape; with the tip of the spoon slightly further down from the center push it in the ganache curving it like we write a comma ",” coming to the outer edge of the cake and do it again in the center but smaller ones. 

  6. Leave the ganache to set then continue to decorate with mini eggs and chocolate flakes on top. 

  7. Enjoy!