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Orange-Apricot Chocolate Swirl Cake

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“Light & calorie sane--but sinfully delicious! Wonderful with Italian coffee for dessert. From Dairy Hollow, Arkansas.”
1hr 10mins

Ingredients Nutrition


  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.

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