A moist chocolate orange bundt cake topped with an orange-infused chocolate ganache. Great for an afternoon snack or to serve for dessert at a dinner party. It’s a versatile cake that is sure to please.
Oh hiiii there! Sorry for the unexplained hiatus last week. It was not intentional, but it was much needed. My hay fever erupted into some sort of ridiculous mega-cold involving a 24/7 hacking cough and a nose so blocked that a plumber wouldn’t have been able to clear it. I was running on four weeks of hay fever-related sleep-deprivation and I just felt miserable all week. There may also have been an equally sleep-deprived boyfriend sleeping on the sofa bed out of frustration and desperation. It was not a good time in my life.
But I’m back now and mostly better and itching to get back into the kitchen. My taste buds are functioning at about 88% and now that the blockage is mostly gone, I can breathe through my nose again and, more importantly, smell the beautiful smells of the world. First thing I did was bake some chocolate chip cookies. Because they have the dual benefit of making me feel better by tasting so delicious and smelling so incredible. Next up was my offering to you today, a Chocolate Orange Bundt Cake.
This cake was inspired by a dessert I had a few months ago. We were driving back to London from a weekend away and decided to stop off for a Sunday roast. Somehow Google or Trip Advisor told us that we HAD to go to this pub called the Sheppey Inn. We were sceptical that a pub in literally the middle of nowhere (think one lane dirt roads completely surrounded by farmland) could really be worth the trip. The pub was packed full to the brim of people, and not just with locals, farmers and families. It was full of hipsters and other alternative types. I still have no idea where they had come from, but that’s not the point. Clearly people had come from far and wide for their Sunday roast. As soon as we tucked into ours, we could tell why. It was absolutely sensational. Still in holiday mode, I convinced Iain to share a dessert with me. He judged me a little bit, but quickly bit his tongue once he tasted the incredible chocolate orange fondant I ordered for us.
The fondant was so so good, but most importantly it reminded me that chocolate and orange are a freaking awesome and under-appreciated flavour combination. I’ve been dreaming of chocolate and orange together ever since and finally got around to doing something about it in the form of this bundt cake. The cake is moist and light and chocolatey with just a hint of orange, while the chocolate ganache brings most of the orange flavour to the party. Is it just me or is there something just a little bit posh about a chocolate cake infused with subtle notes of orange? I feel the same about chocolate and mint together. Class-y!
Chocolate Orange Bundt Cake
Prep Time: 20 minutes + cooling time
Cooking Time: 55 minutes
225g butter, plus more for your pan
⅓ cup cocoa powder
¾ tsp salt
2 cups plain flour, plus more for your pan
1¾ cups caster sugar
1½ tsp bicarb soda
1 cup orange juice (about three medium oranges, you can use the oranges needed below or store-bought juice)
½ cup sour cream
1 tsp vanilla extract
Zest of three oranges
CHOCOLATE ORANGE GANACHE:
½ cup double cream
Zest of one orange
120g dark chocolate, broken into pieces
- Preheat oven to 180°C/350°F/Gas Mark 4. Grease a 25cm diameter (10 cup) round bundt pan with butter, ensuring the pan is well greased, then spoon about 1 tbsp plain flour into the pan. Tip pan to ensure flour covers all nooks and crannies, then tip out any excess flour.
- In a medium saucepan, combine butter, cocoa powder and salt over medium-low heat until butter has melted completely, about 5 minutes. Remove from heat and set aside to cool slightly.
- In a large bowl, combine plain flour, caster sugar and bicarb soda. Add melted butter mixture and use a wooden spoon to stir until combined. Add orange juice and stir to combine. Add eggs, one at a time, mixing well after each addition. Stir in sour cream, vanilla essence and orange zest. Pour mixture into prepared pan and bake for 40-45 minutes until a skewer inserted into the cake comes out clean. Cool the cake in the pan for 15 minutes or so, then carefully turn out onto a wire rack to cool completely.
- When cake has cooled completely, make ganache: In a small saucepan over low heat, add double cream and orange zest and heat, stirring, until cream just starts to boil, about 3-4 minutes. In a heatproof bowl, add dark chocolate, then pour in heated cream. Stir continuously until chocolate has melted completely and mixture is well combined. Set aside for 5-10 minutes to thicken, then pour onto cake in a zigzag drizzle pattern (you may want to transfer the cake to a serving plate first or place some newspaper or baking paper under the wire rack before pouring for easy clean-up).
Recipe adapted from Leite’s Culinaria.