Chocolate Orange Swirl Bundt Cake

By cake3
In Recipes for chocolate cake
Aug 7th, 2013

Chocolate Orange Swirl Bundt Cake

Prep Time: 30 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 30 minutes

Recipe inspired, but completely modified from BBC website


Chocolate orange swirl bundt cake
2 sticks butter, room temperature
2 1/4 cup (250g) white sugar
4 large free-range eggs
2 tbsp orange zest (about 3 oranges)
4 cups (475g) self rising flour
1 tsp baking powder
1/2 cup (125ml) orange juice
1/4 cup (62ml) milk
25g/1oz cocoa powder
Orange zest (for decorating)
Chocolate orange ganache
3/4 cup (150g) good quality orange chocolate (I used Lindt), chopped
1/4 cup (62ml) whipping cream
1 tsp corn syrup

Preheat the oven to 180C/350F/Gas 4. Butter a 12 cup Bundt pan.
In a large bowl, sift together to flour and baking powder. Set aside. In a measuring cup, combine the milk and orange juice. Set aside.
In the bowl of the stand mixer fitted with the paddle attachment, mix the butter and sugar on medium high speed until light and fluffy. Add the eggs one by one, mixing well after each addition. Add the orange zest. Mix for two minutes.
Reduce the mixer speed to low. Start adding 1/3 the flour. Alternate between the dry and wet ingredients. Beginning and ending with dry.
Divide the batter into two parts. Add the cocoa powder to one batter.
Pour 1/4 cup orange batter into the Bundt pan, then pour 1/4 cup chocolate batter one top of it. Alternate between the orange batter and chocolate batter until done. Don’t worry if it’s not perfect. Its not supposed to be perfect. Te batter will be very thick, that’s also ok.
Bake in a preheated oven for 55 – 60 minutes, or until a skewer inserted in the center come out clean. Cool on a wire rack for 15 minutes before inverting. Let the cake cool completely before decorating with the ganache.
Make the Ganache
Place the chopped chocolate in a medium heatproof bowl; set aside.
Pour the cream into a small saucepan over medium heat and bring to a simmer. Immediately, pour the cream over chocolate. Add the corn syrup. Using a whisk, or spatula, mix until the chocolate has completely melted. Cool to room temperature before pouring over the cake.
Decorate the cake with orange zest.