Shabbat Mandarin Marble Loaf (Jewish)

1. 1

   Preheat oven to 350 degrees F & generously grease a 10-inch tube pan, then line the bottom of the pan with parchment paper.

2. 2

   FOR THE CHOCOLATE PASTE: In a small bowl carefully blend together the cocoa & warm vegetable oil, adding a drop or more of the oil IF the mixture seems too stiff to stir easily.

3. 3

   Set aside.

4. 4

   FOR THE CAKE: In a large bowl, blend together the oil & sugar until light & fluffy, scraping down the side of the bowl often, then blend in the eggs, vanilla, water, orange juice & zest.

5. 5

   In a separate bowl, whisk together the flour, baking soda, baking powder & salt, then add this dry mixture to the wet ingredients.

6. 6

   Take 1/3 of the batter & place it in a smaller bowl, stirring the chocolate paste into this smaller portion to make a chocolate batter.

7. 7

   To this chocolate batter add the mini chocolate chips, then spoon alternating portions of the white & the chocolate batter into the prepared tube pan.

8. 8

   Bake the cake for 55-60 minutes, or until lightly browned on top & it springs back when lightly pressed on top.

9. 9

   Cool in the pan for 15-20 minutes before inverting onto a wire rack to cool another 20-30 minutes.

10. 10

    FOR THE ORANGE GLAZE: Stir together the powdered sugar & OJ to make a thick but pourable sauce, Drizzle this over the top of the cooled cake.

11. 11

    Garnish with the long shreds of orange zest, if desired.

* Per serving · 4 servings · Values may vary.