I have made this beautiful and original-looking cake in a loaf pan, but feel free to use a Bundt pan or even a round spring-form pan. If you choose to make it in a round 9-inch pan, reduce baking time to 1 hour.
- 2½ cups flour -
- 1 Tbsp baking powder -
- ½ tsp salt -
- 3 eggs -
- 1¼ cups sugar -
- ¾ cup canola oil -
- ½ tsp vanilla extract -
- ½ cup orange juice -
- ¼ cup water -
- 4 oz bittersweet baking chocolate, melted and cooled -
- Crumb Mixture
- ¾ cup brown sugar, lightly packed -
- 2 heaping tsp cinnamon -
- 2 Tbsp flour -
- 5 Tbsp canola oil -
- ¼ cup chocolate chips -
1. Mix ingredients for crumb mixture in a bowl and set aside.
2. Preheat oven to 350°F. Combine flour, baking powder, and salt in another bowl.
3. In a mixer, beat eggs with sugar on high speed until light. Add flour mixture, oil, vanilla extract, orange juice, and water. Mix on low speed just until blended.
4. Remove half the batter (try to make sure it is really half) and quickly stir in the melted cooled chocolate.
5. Pour chocolate batter into the bottom of a greased pan. Smooth down batter and cover evenly with crumb mixture. Slowly pour white batter over crumb mixture. Bake for 1 hour 10 minutes.
NOTE: You can melt the chocolate in the microwave, or use a double boiler (a metal bowl placed on top of a pot of water). Just remember to let the chocolate cool for a few minutes before adding to the batter, because you don’t want the chocolate to be hot enough to cook the raw eggs.