I am in ore of the marble in this cake. Can we just take a minute to appreciate how good it looks, not because I made it but because it looks so damn beautiful. I have had this bundt tin for a year now and have never found a recipe that I wanted to use it for. Now that bundt tins are so popular more recipes have come to light, many Pinterest hours later and I came up with what I think is the perfect tea time treat, or breakfast treat, there is never really a time for cake.
I don't know about you but Christmas seems like it has never been? The only thing that resembles the occasion in my house is all the chocolate left and I am not complaining because it gave me flavour inspiration for this cake. I love the famous chocolate orange segments so making a cake to represent the flavour was a no brainer. I didn't use the chocolate in the cake as I didn't want it to be gooey so instead I used a mixture of orange and chocolate sponge flavours and marbled them together to create this beauty. I also added orange icing to create pools of orange deliciousness.
Chocolate Orange Budnt
225g Butter
225g Caster Sugar
225g Plain Flour
2 Tsp Baking Powder
4 Eggs
2 Tbsp Milk
3 Tbsp Cocoa Powder
1 Large Orange
150g Icing Sugar
Juice of half an orange
Preheat the oven to 180 degrees C, Gas Mark 4. Grease the bundt tin with butter and a little flour to avoid sticking.
Cream together the butter and sugar in a large mixing bowl until light and fluffy. Sift in the flour and baking powder, add the eggs and beat together until lump free and smooth.
Split the mixture into two separate bowls. Add the zest of the orange and two tbsp of orange juice into one bowl and beat together. In the other bowl add the milk and cocoa powder and beat together until well incorporated.
Spoon alternate equal dollops of the mixture into the cake pan. Using the back of a knife or skewer drag it through the mixture in swirls to create a marble pattern throughout the cake. Make sure you do not over mix or you will not the pattern once cooked. Place in the oven for 45 minutes or until a skewer comes out clean.
Once out of the oven leave in the tin for 10 minutes then take it out and leave on a cooling rack to cool completely before icing.
Mix the icing sugar with the orange juice to create a thick, pouring consistency. Drizzle over the cake to create pools of orange icing.
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