The flavours of orange and chocolate are the perfect compliment to each other in this moist bundt cake. Drizzled with a quick and easy chocolate glaze, it’s one of those cakes that you will want to make more than once
RECIPE:
Cake can also be made in a 23cm/9 inch springform tin.
Ingredients:
125g/4.4oz Butter, room temperature
1 Tbls Orange Rind
3 Eggs (room temperature)
1 3/4 Cups Self-Raising Flour
1 1/3 Cups Castor Sugar
1/2 Cup Cocoa Powder
1/2 Teaspoon Bicarbonate of Soda
1/2 Cup Fresh Orange juice
1/4 Cup water
Chocolate Ganache:
175g/6.2oz Dark Chocolate cut into small pieces
1/2 Cup Emlea Double Cream (Heavy Cream)
Decoration:
Sliced Oranges and Maltesers Dipped in melted dark chocolate
Orange zest shaving
Method:
Combine all ingredients in a large bowl, beat on low speed with an electric mixer until combined. Increase speed to medium, beat for about 3 minutes or until mixture is changed in color and smooth. Pour into prepared pan, greased with butter then dusted with flour and cocoa powder.
Bake in oven 180C/350C for about 1 hour.
Leave to cool completely before topping with chocolate ganache.
Chocolate Ganache:
Put the chopped chocolate and double cream in a small bowl and heat in 30 second intervals, stirring after each one, until melted and smooth. Allow it to cool slightly before pouring on top of the bundt cake.
Enjoy!
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