Recipe: Two-Toned Honey Chocolate Marble Cake

(Wally Skalij / Los Angeles Times)

Active Work Time: 45 minutes

Total Preparation Time: 2 hours 15 minutes

We recommend Scharffen Berger semi-sweet chocolate because of its clarity of taste and smooth melting qualities.


1 3/4 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 teaspoons cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/2 cup oil

1/2 cup honey

3/4 cup granulated sugar

1/4 cup brown sugar, lightly packed

2 eggs

1/2 teaspoon vanilla extract

1/2 cup tea

1/4 cup orange juice

* In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Stir with whisk, then make well in center and stir in oil, honey, granulated and brown sugars, eggs, vanilla, tea and orange juice. Stir well to make smooth batter. Set aside.



1 1/2 cups flour

1/3 cup cocoa, sifted

1/4 teaspoon salt

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

1 cup granulated sugar

1/2 cup brown sugar, lightly packed

1/2 cup oil

2 eggs

1 teaspoon vanilla extract

1 cup flat cola-flavored soft drink

* In large bowl, combine flour, cocoa, salt, baking soda and baking powder. Make well in center and whisk in granulated and brown sugars, oil, eggs, vanilla and cola. Blend well to make smooth batter.


1/2 cup semi-sweet chocolate, grated

Powdered sugar, optional

* Pour Honey Cake Batter into well-greased 9- or 10-inch tube pan. Pour Chocolate Batter on top. Place on baking sheet and bake at 350 degrees until cake springs back when gently touched, 55 minutes to 1 hour 5 minutes.

* Cool 10 minutes, then unmold and place on serving platter. While cake is still warm, sprinkle on grated chocolate and allow to melt. If you like, chill cake to set chocolate and then dust with powdered sugar.

12 to 16 servings. Each of 16 servings: 365 calories; 174 mg sodium; 53 mg cholesterol; 16 grams fat; 56 grams carbohydrates; 4 grams protein; 0.15 gram fiber.