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!
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 200 g Cotswold self raising 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
- 100 g Semi sweet chocolate
- 15 g Vegetable oil
- 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
- 1
Pre-heat oven to 175C / 347F 8no fan) and prepare your chosen cake tin, I am using a Silicone Ring Cake tin
- 2
Cream room temp butter and granulated sugar with an Electric hand mixer for 5 minutes until creamy and pale
- 3
Add in egg, one at a time, mix with a hand whisk after each addition
- 4
Fold in cream and vanilla bean paste with a Rubber spatula. Fold mixture just until fully combined, do not over mix
- 5
Sift in dry ingredients: flour and salt
- 6
Fold in orange zest and candied orange zest
- 7
Pour or pipe batter into Silicone Ring Cake tin
- 8
Bake for 30 minutes or until a tooth pick inserted into the cake comes out clean
- 9
Turn the Bundt cake upside down and Cool the cake on Cooling rack then chill in fridge before glazing
- 10
Place finely chopped chocolate into a bowl, melt in microwave stirring every 30 seconds
- 11
When chocolate is melted (temp reached about 45C / 113F) mix in oil, then cool it down to about 25C / 77F by stirring
- 12
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
- 13
Make candied orange slices by boiling water and sugar
- 14
Slice orange into thin and even slices and boil them in syrup for 5-10 minutes, until syrup thickens
- 15
Pre-heat oven to 100C / 212F
- 16
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
- 17
Decorate the glazed cake with candied orange slices, some cinnamon sticks, orange curls and star anise pieces. Grate nutmeg on top
- 18
Store the cake at room temperature or refrigerated for 2-3 days