Chocolate Orange Bundt Cake

It's a new year which means it's time for a brand new bake. In our family, it's a tradition that we do a big buffet on New Year's Day, and it's usually my mum that makes the majority of it. This year, however, it was agreed that we'd all bring something to contribute, so there were pies, chilli, chips and more! Of course, I had to contribute to the dessert department of the buffet and this was one of the things I made! I received a bundt tin for Christmas and this was the perfect time to christen it. This is a chocolate orange bundt cake that has been doused in Terry's Chocolate Orange ganache, and it went down a storm. My auntie even ended up having some for tea!

So we all know that chocolate and orange are two flavours that just work perfectly together, and this cake just proves it. With added zest and juice, the cake itself is light and spongy, while the ganache is sweet and rich with Terry's Chocolate Orange. There should be plenty on sale right now, what with Christmas being over, so grab some while you still can!
The best thing about this recipe has to be the ganache - hands down. It's super easy to make and if you use a lot, it will collect in the centre of the cake, so when you cut into it, it spills out like a gorgeous, chocolatey waterfall. It's enough to make Willy Wonka jealous.
For this recipe, I used a 26cm diameter bundt tin and the cake rose so much while baking that I just wouldn't recommend using anything smaller. This recipe should also work with regular cake tins, but you may need to half the ingredients or adjust where you see fit.

You will need:
100g cocoa powder
200ml boiling water
5 eggs
275g unsalted butter, softened
1 tablespoon vanilla extract
340g self-raising flour
2 teaspoons baking powder
500g caster sugar
Zest and juice of a large orange
300ml double cream
2 x 157g Terry's Chocolate Orange
Any decorations you'd like (I used these stars)

  1. Preheat your oven to 180c/160c fan, then grease and lightly flour a bundt or ring tin. If you are using anything other than these sorts of tins, adjust the ingredients accordingly!
  2. Mix the cocoa powder and boiling water together, and stir to form a smooth paste. Allow it to cool slightly.
  3. In a large bowl, beat together the eggs, butter and vanilla extract, before adding your cooled cocoa powder mixture and mixing for another minute until combined. This step is much easier with an electric whisk, but using a wooden spoon or regular whisk will give you a killer arm workout. Make sure to scrape the sides of the bowl to catch everything.
  4. Sieve your flour and baking powder over the mixture, then add the caster sugar and orange zest. Mix these in until they are fully incorporated, before adding in your orange juice and mixing again.
  5. Pour or scoop the mixture into your tin and bake in the oven for 45-50 minutes until it has risen and a skewer comes out clean. If you find that the outside of your cake is done, but the middle needs a little longer, you can carefully cover the top of the tin in foil, which will stop the crust for burning but help the insides to bake. After removing it from the oven, allow it to rest for 10 minutes before turning it out on to a wire rack to cool fully.
  6. Whilst your cake is cooling, you can make the ganache! Chop up your Terry's Chocolate Oranges and place the pieces into a heatproof bowl. In a pan, heat up the double cream until it is just boiling, then pour over the chocolate chunks. Allow it to sit for a few minutes, and then stir to help melt any leftover chocolate. Set to one side to cool.
  7. Once your cake and ganache have cooled, you can get on with decorating. Choose a dish to set your cake on. If you're going to use a lot of ganache, go for one with a lipped edge, otherwise there could be quite a mess on your hands. Pour as much ganache as you like over your cake (if you have any left, pop it into a jug - that way your guests can add more if they'd like) and add your decorations. I went for gold stars, but you could have anything you like! Or you could even leave it plain for a subtle look.
While it's a fairly simple cake to make, it really is a showstopper. My auntie was absolutely mind-blown and thought that I'd cut the swirl shape in myself - I wish! So if you're looking for something a little out there but with a flavour that everyone will love, this is the cake for you!

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