Description
A rich and flavorful marbled bundt cake combining the zest of oranges and chocolate.
Ingredients
Scale
- 2 tablespoons shortening (softened, to grease the pan)
- 2 tablespoons all-purpose flour (to dust the pan)
- 1 ½ cups unsalted butter (at room temperature)
- 3 cups sugar
- 5 eggs (at room temperature)
- 2 tablespoons orange zest (2–3 oranges)
- 3 tablespoons orange liqueur (such as Grand Marnier, or orange juice)
- 1 teaspoon vanilla extract
- 3 cups all-purpose (or cake flour)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup milk
- ⅓ cup unsweetened cocoa powder (sifted)
- 1 cup heavy cream (or heavy whipping cream)
- 8 ounces semisweet chocolate (chopped)
- ¼ cup dark brown sugar
- 1 tablespoon corn syrup (or runny honey)
Instructions
- Preheat oven to 350º F (180ºC).
- Grease a 10 or 12-cup bundt cake pan (26cm) with 2 tablespoons shortening, covering every angle, nook and cranny. Dust with 2 tablespoons all-purpose flour, shaking off excess. Reserve.
- Beat softened 1 ½ cups unsalted butter in a large bowl with an electric mixer, or in a stand mixer with the paddle attachment, slowly adding 3 cups sugar and beating for 2 to 3 minutes after all is added.
- Add 5 eggs, one at a time, beating well after each addition.
- Add 2 tablespoons orange zest, 3 tablespoons orange liqueur or orange juice, and 1 teaspoon vanilla extract.
- Sift 3 cups all-purpose flour, 1 teaspoon baking soda and ¼ teaspoon salt together in a small bowl or have them measured and sift directly over the butter mixture.
- Add the dry ingredients in three additions alternating with ¾ cup milk in two additions. Don’t overbeat after adding flour, simply beat just until incorporated.
- Transfer 1 cup of this mixture to a small bowl and mix into it the sifted ⅓ cup unsweetened cocoa powder. Gently mix until you have a smooth batter.
- Add half the orange batter into the prepared bundt pan, spreading evenly. Drop half of the cocoa mixture over it, and swirl a few times with the tip of a knife. Repeat with the remaining batters.
- Bake for 1 hour or until a cake tester or toothpick inserted in the center comes out clean. It might take several more minutes.
- Transfer to a wire rack and let cool completely before glazing.
- Pour the chocolate glaze on top of the cake and let it drip down the sides. Quickly scoop the drippings and pour them over again before it sets. Decorate with orange slices, orange peel, or rind.
- Finely chop 8 ounces semisweet chocolate and put it in a bowl, preferably glass.
- In a small saucepan heat 1 cup heavy cream with ¼ cup brown sugar. Remove just when it’s about to boil.
- Immediately cover the chopped chocolate with the hot cream. Let stand 1 minute to soften.
- With a wire whisk start mixing from the middle out until smooth and shiny. Add 1 tablespoon corn syrup, mix well and it’s ready to use.
Notes
- This cake can be decorated with additional orange slices or chocolate shavings.
- Store in an airtight container to maintain freshness.
- Ensure all ingredients are at room temperature for best results.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg