Orange-apricot Chocolate Swirl Cake

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/3 cup light oil, plus
• 2 teaspoons light oil
• 2/3 cup sugar
• 3/4 teaspoon vanilla
• 1 large egg, plus
• 2 egg whites
• 1 orange, rind of, finely grated
• 1 cup sifted unbleached all-purpose flour, plus
• 2 tablespoons sifted unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup low-fat buttermilk
• 2 tablespoons unsweetened cocoa powder
• 3 tablespoons semi-sweet chocolate chips
• 1/2 cup fruit only apricot jam (or preserves)
• 3 tablespoons finely chopped toasted pecans
• 1 ounce semisweet chocolate

Recipe

• 1 preheat oven to 375°f.
• 2 generously grease 10-inch round cake pan with 2 teaspoons oil; set aside.
• 3 beat 1/3 cup oil and sugar in bowl, then add egg, egg whites, vanilla, and orange rind; beat on high for 2 minutes.
• 4 sift together flour, baking powder, and baking soda.
• 5 turn mixer speed to very low, and alternately add in the flour mix and all but 1 tablespoon buttermilk.
• 6 beat just until the batter is blended.
• 7 take 1/2 cup of this vanilla batter and combine in a separate bowl with the reserved buttermilk.
• 8 when smooth, stir in the cocoa, then the chocolate chips.
• 9 pour 1/2 the vanilla batter into prepared pan.
• 10 drop the chocolate batter by spoonfuls onto the vanilla batter, marbling slightly with a knife.
• 11 drop spoonfuls of the apricot jam onto the batter (careful not to let the jam touch sides of pan).
• 12 spoon remaining vanilla batter over the jam and spread to edges of the pan.
• 13 top with pecans.
• 14 bake 30-35 minutes.
• 15 let cool 10 minutes before turning onto serving plate, pecan side up.
• 16 melt remaining chocolate chips and drizzle over top of cake.