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Marbled chocolate orange cake soaked in Dom Pacello Royal Orange

Marbled chocolate orange cake soaked in Dom Pacello Royal Orange

This delicious marbled chocolate orange cake is another fantastic recipe created by our talented customer Stephan Liew, of Stef’s Brownies.

Stef has used the Dom Pacello Royal Orange concentrate from our new range of luxury eaux-de-vie, liqueurs, spirits and griottines from Grandes Distillieries Peureux.

Cake mixture


125g butter

218g caster sugar

163g whole eggs

218g plain flour

8g baking powder

56g whole milk

12g deZaan Terra Rossa cocoa powder


Beat the softened butter and sugar together.

Add the room temperature eggs one at a time.

Scrape the mixture down in the bowl.

Add the combined flour and baking powder in three steps.

Scrape the mixture down in the bowl.

Add the milk in thirds, scrape the mixture down in the bowl and combine well.

Remove half the mixture from the bowl, add the cocoa powder to the remaining mixture and beat.

Scrape the mixture down in the bowl and beat again.

Grease the cake tin from the bottom upwards.

Pipe in 720g, marbling as you go (250g white then 200g chocolate then 150g white then 100g chocolate).

Bake in a deck oven at 160°C for 2 x 40 minutes.



91gm caster sugar

302gm water 

7gm Grandes Distilleries Peureux Gold Dom Pacello Royal Orange


Bring the water and sugar to the boil in a saucepan.

Add the Gold Dom Pacello Royal Orange.

Pour into a bowl, chill then keep in the cold store.

Chocolate icing


25gm glucose syrup

25gm mixed flower honey

170gm UHT single cream

100gm Republica del Cacao 40% Ecuador milk chocolate

15gm chilled butter


Bring the cream to the boil with the honey and glucose syrup.

Pour over the chocolate in thirds to create a good emulsion.

Add the butter and use the hand blender to blend without incorporating any air.

Pour into a large flat container and keep at room temperature.



Cut the top of the cake off lengthwise.

Soak the cake with the syrup.

Turn the cake over then glaze once with the icing that you have heated to 30°C.

With the remaining icing, combine 8% of the total icing weight with gold powder.

Use a piping bag with a small nozzle, fill with the gold chocolate icing (at 30°C) and create parallel and horizontal lines, 3cm apart.

With the tip of a knife, create a marbled effect on the vertical surface on the sides of the cake.

Finish with cocoa nibs and finely diced candied orange peel.

Recipe courtesy of Stef's Brownies

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