Orange and chocolate are a classic combination. Using dark chocolate and whole Mandarin oranges pureed in the batter brings a sweet, yet bitter tartness to this tender crumbed cake Dark Chocolate Orange Bundt with Dark Chocolate Orange Glaze.
For the British, especially, chocolate and orange are a treasured Christmas flavor combination and many would say that a Christmas stocking without a chocolate orange is half empty. Even if it’s full. But I must admit that it is not something that I grew up with. Like all great relationships, it has taken a while to grow and mature. Rather like my
love of marmalade. And Brussels sprouts, eggplant and cooked cabbage. And other grownup things. Such is the British influence here that the stores in Dubai are full of all kinds of candies in chocolate and orange so it was a natural choice for this month’s theme of Holiday December!
Where do you fall on the continuum of Love it (10) and Hate it (0)? If you are somewhere in the lower half, perhaps this delicious cake will slide your opinion up the scale.
Ingredients
For the cake:
2 mandarin oranges (about 5 1/2 oz or 155g)
1/3 cup or 75g unsalted butter, softened, plus extra for greasing
1 1/2 cups or 300g sugar
3 large eggs
4 tablespoons milk
1 1/3 cups or 170g flour, plus extra for the coating the pan
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup or 75g dark cocoa powder
For the glaze:
5 1/4 oz or 150g dark chocolate
2 tablespoons Grand Marnier
3 tablespoons canola oil
To decorate: chocolate orange candies and zest of one Mandarin orange
Method
Put the Mandarin oranges in a small pot and cover with water. Bring to a boil over a medium heat and then simmer for an hour. Keep checking to make sure the oranges are always covered, adding more water if necessary, and turning them over occasionally.
Meanwhile, butter your Bundt pan and coat it well with flour.
In a medium sized mixing bowl, combine your flour, cocoa, sugar, salt, baking powder and baking soda. Set aside.
When the hour is up, remove the pot from the heat and leave the oranges in it until they are cool enough to handle.
Remove the oranges to a cutting board and preheat your oven to 350°F or 180 °C. Use a sharp pointy knife to cut the oranges in half and use the pointy end to dig out all of the seeds
Puree both oranges, peel and all, with a hand blender, add in the milk and set aside.
With electric beaters or in your stand mixer, cream the butter and sugar together until light and fluffy. Add in the eggs, one at a time, beating well in between.
Mix in half of the flour/cocoa and beat until combined.
Pour in half of the orange/milk and beat until combined.
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| Look at the gorgeous color of that orange puree! |
Repeat with the rest of the flour/cocoa and then the orange/milk.
Pour your batter into the prepared Bundt pan and bake for 50-60 minutes or until a toothpick inserted comes out clean.
Let cool in the pan for about 10 minutes then turn out on a wire rack and allow to cool completely.
Meanwhile, to make the glaze, melt the chocolate in a microwaveable bowl and add in the Grand Marnier and canola oil and stir well. The liqueur makes the chocolate thicken up and the oil helps it become pourable again. If you would prefer not to add alcohol to the chocolate, you can skip the oil as well and drizzle on straight melted chocolate.
Once the cake is completely cool, use a piping bag to drizzle the glaze all over the cake. Or put it in a plastic baggie and cut a small corner off to do the same. Add the chocolate orange slices and orange zest, if desired.
Enjoy!
I hope you have all enjoyed the past year of Bundts from our BundtaMonth group. Our fearless leaders, Anuradha from
Baker Street and Lora from
Cake Duchess have decided to disband. I’d like to thank them for their support and hard work.
Meanwhile, I’ve got one last BundtaMonth list of cakes to share!
