ESW blog has teamed up with the fabulous Chloe Kerr Cakes team to produce today's post. Chloe has kindly shared her recipe for this stunning Zingy Orange and Chocolate Bundt cake, which she recommends serving with tea or coffee. I had a lot of fun styling and shooting with the Chloe Kerr Cakes team, and doing my part to taste all the creations was just something I feel I had to do!
Hope you enjoy this feature. Chloe Kerr Cakes and I intend to work together to bring you more beautiful sweet delights over the coming months!
Zingy Orange & Chocolate Bundt Cake
250g Butter, soft
1 3/4C Sugar
4 Eggs, extra large lightly beaten
Zest of 3 oranges
3C Plain Flour Sifted
1/2 Tea Bi-carb
1/2 Tea Baking powder
1/2 Tea Salt
1/4C freshly squeezed Orange juice
1Tea Vanilla Extract
2Tbl Dutch processed Cocoa Sifted
130g Dark Chocolate melted, cooled
1. Preheat the oven to 170°C. Grease and flour a 10-inch Bundt pan.
2. Cream the butter and sugar with an kitchen aid mixer (paddle attachment) med-high speed for roughly 5 minutes, or until light and fluffy. Slowly incorporate the eggs on low-med speed. In a seperate bowl add the sifted cocoa and water, stir to create a smooth paste.
3. Sift together 3 cups flour, the baking powder, baking soda, and salt in a large bowl. In a jug, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter mix, beginning and ending with the flour.
4. Divide the batter, adding the orange rind & juice into 2/3 of the mixture, the remaining third add the melted chocolate & cocoa paste, fold through cake batter until combined.
5.Pour into the pan, smooth the top, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Let the cake cool in the pan on a wire rack for 10-20 minutes. Now turn out the cake, and allow to cool completely
Contact Chloe Kerr Cakes here!