Description
A delicious marbled bundt cake with orange zest and chocolate.
Ingredients
Scale
- 2 tablespoons shortening (softened, to grease the pan)
- 2 tablespoons all-purpose flour (to dust the pan)
- 1 ½ cups unsalted butter (at room temperature)
- 3 cups sugar
- 5 eggs (at room temperature)
- 2 tablespoons orange zest (from 2–3 oranges)
- 3 tablespoons orange liqueur (such as Grand Marnier, or orange juice)
- 1 teaspoon vanilla extract
- 3 cups all-purpose (or cake flour)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup milk
- ⅓ cup unsweetened cocoa powder (sifted)
- 1 cup heavy cream (or heavy whipping cream)
- 8 ounces semisweet chocolate (chopped)
- ¼ cup brown sugar (dark)
- 1 tablespoon corn syrup (or runny honey)
Instructions
- Preheat oven to 350º F (180ºC).
- Grease a 10 or 12-cup bundt cake pan (26cm) with 2 tablespoons shortening, covering every angle, nook and cranny. Dust with 2 tablespoons all-purpose flour, shaking off excess. Reserve.
- Beat softened 1 ½ cups unsalted butter in a large bowl with an electric mixer, or in a stand mixer with the paddle attachment, slowly adding 3 cups sugar and beating for 2 to 3 minutes after all is added.
- Add 5 eggs, one at a time, beating well after each addition.
- Add 2 tablespoons orange zest, 3 tablespoons orange liqueur or orange juice, and 1 teaspoon vanilla extract.
- Sift 3 cups all-purpose flour, 1 teaspoon baking soda, and ¼ teaspoon salt together in a small bowl or sift directly over the butter mixture.
- Add the dry ingredients in three additions alternating with ¾ cup milk in two additions. Don’t overbeat after adding flour; simply beat just until incorporated.
- Transfer 1 cup of this mixture to a small bowl and mix into it the sifted ⅓ cup unsweetened cocoa powder. Gently mix until you have a smooth batter.
- Add half the orange batter into the prepared bundt pan, spreading evenly. Drop half of the cocoa mixture over it, and swirl a few times with the tip of a knife. Repeat with the remaining batters to create layers of marbled cake mix.
- Bake for 1 hour or until a cake tester or toothpick inserted in the center comes out clean. It might take several more minutes.
- Transfer to a wire rack and cool completely before glazing. If you know your pan, remove it as you always do.
- Pour the chocolate glaze on top of the cake and let it drip down the sides. Scoop the drippings and pour them over again quickly before it sets.
- Finely chop 8 ounces semisweet chocolate and place it in a bowl.
- In a small saucepan, heat 1 cup heavy cream with ¼ cup brown sugar. Remove just when it’s about to boil.
- Cover the chopped chocolate with hot cream, let stand for 1 minute to soften.
- With a wire whisk, mix from the middle out until you create a smooth and shiny chocolate mixture. Add 1 tablespoon corn syrup, mix well and it’s ready to use.
Notes
- For extra flavor, consider adding orange slices or zest for garnish.
- Ensure all ingredients are at room temperature for best results.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg