Chocolate Orange Bundt Cake
Chocolate Orange Bundt cake with super moist and flavourful Orange cake and delicious, silky chocolate glaze can be the star this Christmas!
Servings: 6
Calories: 607kcal
Equipment
Ingredients
For the Orange Bundt cake
- 200 g Cotswold self raising flour If don't have self raising flour use 1 teaspoon baking powder with your all purpose flour
- ¼ teaspoon Salt
- 175 g Granulated sugar
- 200 g Unsalted butter room temp
- 3 Eggs room temp
- 30 g Heavy Cream room temp
- 1 teaspoon Vanilla bean paste
- 100 g Candied Orange zest
- Zest of 1 orange
For the chocolat glaze
- 100 g Semi sweet chocolate
- 15 g Vegetable oil
For the decoration
- 100 g Granulated sugar
- 100 g Water
- 2 Oranges 1 for the candied orange slices, 1 for the orange zest curl
- Cinnamon sticks, Star anise, Nutmeg
Instructions
Start with making the Orange Bundt cake
- Pre-heat oven to 175C / 347F 8no fan) and prepare your chosen cake tin, I am using a Silicone Ring Cake tin
- Cream room temp butter and granulated sugar with an Electric hand mixer for 5 minutes until creamy and pale
- Add in egg, one at a time, mix with a hand whisk after each addition
- Fold in cream and vanilla bean paste with a Rubber spatula. Fold mixture just until fully combined, do not over mix
- Sift in dry ingredients: flour and salt
- Fold in orange zest and candied orange zest
- Pour or pipe batter into Silicone Ring Cake tin
- Bake for 30 minutes or until a tooth pick inserted into the cake comes out clean
- Turn the Bundt cake upside down and Cool the cake on Cooling rack then chill in fridge before glazing
Make the chocolate glaze
- Place finely chopped chocolate into a bowl, melt in microwave stirring every 30 seconds
- When chocolate is melted (temp reached about 45C / 113F) mix in oil, then cool it down to about 25C / 77F by stirring
- Pour chocolate glaze (25C /77F) over the chilled cake (5C / 41F), pop it back to the fridge for a minute, the glaze will set quickly
Decoration
- Make candied orange slices by boiling water and sugar
- Slice orange into thin and even slices and boil them in syrup for 5-10 minutes, until syrup thickens
- Pre-heat oven to 100C / 212F
- Place the pre-cooked orange slices onto parchment paper and dry them in 30 minutes. Let the orange slices cool to room temp before using them
- Decorate the glazed cake with candied orange slices, some cinnamon sticks, orange curls and star anise pieces. Grate nutmeg on top
- Store the cake at room temperature or refrigerated for 2-3 days
Nutrition
Calories: 607kcal | Carbohydrates: 61g | Protein: 5g | Fat: 40g | Saturated Fat: 25g | Cholesterol: 161mg | Sodium: 137mg | Potassium: 212mg | Fiber: 2g | Sugar: 57g | Vitamin A: 1124IU | Vitamin C: 23mg | Calcium: 51mg | Iron: 1mg
