Chocolate Orange Bundt Cake

chocolate orange bundt cake

Chocolate Orange Bundt Cake; a rich and mega chocolatey bundt cake, laced and smothered with deep chocolate orange flavour! 

Chocolate and orange has to be one of my favourite flavour combinations; timeless and addictive, I’ve still to meet a fellow human who doesn’t like the two together. I’m not sure I want to, to be honest.

DSC00771Dark, rich chocolate and sweet fragrant orange zest go hand in hand in making this surprisingly light and moist cake a perfect indulgence to pair with your afternoon tea, to eat as dessert, or to eat for breakfast on a cold Monday morning.

Smothering anything in chocolate ganache has got to be good though, right?

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This mega easy Chocolate Orange Bundt Cake is delicious and looks really impressive while still being wonderfully simple. It really needs no more introduction, bring on the chocolate cake!

This cake can feed 8-16 people depending on how you slice it, which makes it great for parties or when unwanted unexpected guests or family show up…

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First of all, preheat your oven and thoroughly grease a 23cm bundt tin. I love bundt tins, they make any simple cake baked inside them look pretty and tempting without the need for copious decoration.

Place your butter/margarine, sugar and vanilla extract into a large bowl and beat well until light and fluffy. If you’re using a food mixer for this, don’t be afraid to turn the power up, the harder you beat it, the light the cake will be!

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Add the eggs in one at a time, beating really well between each addition. Don’t worry if it looks a little curdled, it will all come together.

In another large bowl, weigh out your flour, cocoa powder, coffee powder, orange zest and salt and mix together lightly.

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Tip this into your wet ingredients and gently fold with a spoon or spatula until the mixture is well incorporated.

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Once you have a lusciously thick and chocolatey cake batter, pour it into your prepared tin and smooth the top with your spoon/spatula.

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Bake this for 40-45 minutes until the cake is springy to touch and a skewer inserted into its centre comes out clean of any mixture.

When baked to your satisfaction, remove the tin from the oven and allow it to cool for about 10 minutes before tipping the cake out and allowing it to cool completely on a wire rack.

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If there are cracks in your cake, don’t fret as this will all be hidden by a blanket of smooth chocolatey goodness!

Pour the cream into a small saucepan and place it over a medium heat until the cream just begins to steam and show bubbles at the edges. Try not to heat it too much, as this can cause the mixture to separate.

Once warmed, remove the pan from the heat.

Break your chocolate into chunks and throw them into the cream along with the orange zest.

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Simply stir the chocolate and cream together until they transform into a deliciously thickened, creamy chocolate sauce. Try your best not to eat it all at this stage. It’s tough, I know.

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Allow the ganache to cool before you pour it over your chocolate orange bundt cake, this will allow it to thicken slightly and make sure it doesn’t run straight off your lovely cake!

When both the cake and ganache are cool the fun can begin. With absolutely no fear or reservations, simply tip the pan of ganache over the cake, covering it completely and allowing it to run down the sides in all its thick chocolatey glory. Grate over some extra zest if you like!

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Baking doesn’t get better than this. How many times in life do you literally get to coat something in chocolate?!?

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Beautiful. Shiny enough to apply your mascara in.

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Now, you can be a civilised human being and wait for the chocolate to set a little before slicing it…or you can grab a knife and get right in there.

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Life is far too short to have to wait to eat this chocolate orange bundt cake!

Chocolate Orange Bundt Cake

Chocolate Orange Bundt Cake

A rich chocolatey bundt cake, laced and smothered with deep chocolate orange flavour!

Ingredients

    For the cake:
  • 250g softened butter or margarine
  • 230g soft light brown sugar
  • 1 tsp vanilla extract
  • 5 eggs
  • 200g self raising flour
  • 50g cocoa powder
  • 1 tsp instant coffee powder (this helps boost the chocolate flavour!)
  • Zest of 1 orange
    For the chocolate ganache:
  • 200ml double or whipping cream
  • 100g dark chocolate
  • 100g milk chocolate
  • Zest of 1/2 an orange

Instructions

    For the cake:
  1. Preheat your oven – 180 degrees for conventional ovens or 160 degrees for fan ovens – and thoroughly grease a 23cm bundt tin.
  2. Place your butter/margarine, sugar and vanilla extract into a large bowl and beat well until light and fluffy.
  3. Add the eggs in one at a time, beating really well between each addition. Don’t worry if it looks a little curdled, it will all come together.
  4. In another large bowl, weigh out your flour, cocoa powder, coffee powder, orange zest and salt and mix together lightly.
  5. Tip this mixture into your wet ingredients and gently fold with a spoon or spatula until the mixture is well incorporated.
  6. Once you have a fairly thick cake batter, pour it into your prepared tin and smooth the top with your spoon/spatula.
  7. Bake this for 40-45 minutes until the cake is springy to touch and a skewer inserted into its centre comes out clean of any mixture.
  8. When baked to your satisfaction, remove the tin from the oven and allow it to cool for about 10 minutes before tipping the cake out and allowing it to cool completely on a wire rack.
    For the chocolate ganache:
  1. Pour the cream into a small saucepan and place it over a medium heat until the cream just begins to steam and show bubbles at the edges. Try not to heat it too much, as this can cause the mixture to separate.
  2. Once warmed, remove the pan from the heat.
  3. Break your chocolate into chunks and throw them into the cream along with the orange zest.
  4. Simply stir the chocolate and cream together until they transform into a thickened, creamy chocolate sauce.
  5. Allow the ganache to cool before you pour it over your cake, this will allow it to thicken slightly and make sure it doesn’t run straight off the cake.
  6. When both the cake and ganache are cool, simply tip the pan of ganache over the cake, covering it completely and allowing it to run down the sides. Grate over some extra orange zest if you like.
  7. Enjoy!
http://maverickbaking.com/chocolate-orange-bundt-cake/

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