When I first bought my lovely bundt tin I had visions of elegant tea parties, grand birthdays and bake sales, and quaint country fêtes. Impressed bystanders would “ooh” and “aah” in dramatic fashion as I produced the most wonderful baked creations the world had ever seen. Since buying the tin not one of these things has actually happened. I don’t blame myself for this (obviously). You see unfortunately I do not live in an idyllic fictional country village and so that’s the village fête thing out the window. Nor do I have little brats running home telling me they desperately need to bring something baked in to school tomorrow morning despite the fact that they probably found out about this over a week ago and the monetary value the school would place on my cake I would find horribly insulting. No, I simply bought a big-ass bundt tin and had not yet found a recipe large or tasty enough to adequately fill it.
This Chocolate Orange Bundt cake more than fits the bill (and my cake tin!) for a tasty coffee break/mid afternoon snack/substitute dinner. We only used the zest of one large orange but the flavour is so bright and fresh and combines beautifully with the rich chocolateyness. It’s also loaded with sour cream which ensures the cake has a deliciously moist crumb. Recipe from Joy the Baker.
- 3 1/2 Cups/800g Plain Flour
- 1 tbsp Baking Powder
- 3/4 tsp Baking Soda
- 1 tsp Salt
- 1/2 lb/227g Unsalted Butter (room temperature)
- 2 Cups/457g Granulated Sugar
- 4 Large Eggs (room temperature)
- 2 tsp Vanilla Extract
- 2 Cups/474ml Sour Cream
- Zest of 1 Large Orange
- 4 tbsp Cocoa Powder
- 1/2 Cup/4oz Chocolate Chips
- Preheat oven to 350°F/175°C. Butter and flour a 12 cup Bundt pan.
- Sift together the flour, baking powder, baking soda and salt and set aside.
- Beat the butter and sugar together in a large bowl with an electric mixer at medium speed until pale and fluffy. Add the eggs one at a time, beating well after each addition. Then beat in the vanilla.
- Reduce mixer speed to low. Add half of the flour mixture and mix until just blended. Add the sour cream, mixing until just combined. Then add the remaining flour mixture and mix until smooth.
- Divide the batter evenly into 2 bowls. In one bowl add the orange zest and stir to combine. To the other bowl add sifted cocoa powder and the chocolate chips. Stir to combine.
- Pour the orange batter into the prepared tin first. Spread evenly around the tin. Add the chocolate batter on top and spread to cover the orange batter.
- Bake for 45 minutes to an hour or until a skewer comes out almost clean.
- Leave to cool in the tin for 30 minutes. Invert onto a wire rack and leave to cool completely before slicing.