At my work place, we have a tradition of celebrating everyone's birthdays. Recently it was one of my co-worker's birthday. She has dairy allergy and therefore cannot eat regular cakes. I wanted to make her something pretty that didn't have dairy in it. I then decided to make her a Chocolate-Orange Marble Bundt Cake with orange glaze. As you can see I have made Chocolate-Orange Marble Bundt Cake before but without the glaze. I used powdered sugar and royal icing flowers to decorate the cake.
This time I decided to try a slightly different cake recipe. I must proudly admit that this was an experiment that was successful. The cake was moist, light and with the right amount of sweetness. I was proud of the end result and the testimony to that is not only my friend whose birthday it was liked it but all my other co-workers did too and the cake was gone in no time!! Bonus: it looked so pretty.
This is a cake that is easy to make and decorate, especially on a weekday. It is perfect for the upcoming holiday season where you attend so many holiday parties and may have to bring something or have to host one and have so many items to prepare !
Servings: 10-12
Prep time: 30 minsCook time: 45 mins-60 mindTotal time: 75-90 mins
Ingredients:
For the Cake:
All purpose flour: 2 cups
Baking powder: 1 tsp
Baking soda: 1 & 1/2 tsp
Salt: pinch
Cocoa powder: 1/2 cup
Instant coffee: 1 & 1/2 tbsp
Milk: 1 cup
Hot water: 1/2 cup
Powdered sugar: 1 & 1/2 cups
Cooking oil : 1 cup
Eggs: 3 large
Orange juice: 1/4 cup
Orange zest: 2 tbsp ( from 1 medium orange)
Raisins: 1/2 cup
Vanilla essence: 1 tsp
For the glaze:
butter: 1/2 cup
orange juice: 1/4 cup
powdered sugar: 1 cup
orange zest: 1 tsp + 1 tsp
Method:
Preheat the oven to 350 degree F.
Grease the Bundt pan thoroughly and keep ready.
Seive together flour, baking soda, baking powder, sugar and salt and keep aside. You could also just whisk it using a whisk. Whisk thoroughly.
Mix the instant coffee and cocoa powder in hot water and keep aside.
In a bowl, using an electric mixer, beat the eggs, with the oil, milk and vanilla essence.
Add the wet ingredients to the dry ingredients. Mix well. Do not overmix!
Divide the batter into two equal portions.
To the first half add the water, coffee and cocoa mixture and mix well. Again, do not overmix! If the batter is too thick, add a tbsp of milk.
To the other bowl, add the orange juice, orange zest and raisins. Mix gently but thoroughly. Do not over mix!
Now pour the batter into the Bundt pan little at a time alternating between the chocolate and the orange flavored ones. Start and end with the chocolate batter.
Tap the Bundt pan against the kitchen countertop to get rid of any air bubbles.
Place it in the center rack of the oven and bake for 40-45 minutes it until a skewer comes out clean.
My oven took 40 minutes. Keep checking after 35 minutes and adjust the time accordingly.
When done, take the pan out and let it cool down for atleast 30 minutes before taking it out of the pan and place it on the wire-rack.
Let it cool completely before decorating it.
While the cake is cooling, prepare the glaze.
For the glaze:
Add the butter to a pan. Once it is melted, add the orange juice, sugar and bring it to a boil. Reduce the flame and simmer for 5 mins stirring continuously. Turn off the flame. Stir in the zest.
Glazing the cake:
Once the cake is completely cooled, place it on the serving plate/tray. Spoon the glaze on top of the cake. Sprinkle the remaining zest on top. The glaze thickens once it cools down.
Enjoy!
Cooking made easy:
You could make this cake spiked by adding orange liqueur. To do this, add 1/2 cup Curacao or Triple Sec to the glaze with the orange zest once the flame is turned off.
Tip for healthy living:
Since Bundt cakes are not layered with frosting or iced, they are a great alternative to iced cakes thereby reducing the sugar intake.
Food for thought:
Do what you can, with what you have, where you are. Theodore Roosevelt
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