Orange Chocolate Cake

October 21, 2024

45

medium

12

  • Preheat the Oven:
    • Preheat your oven to 175°C (350°F).
    • Grease a 9-inch Bundt pan and dust it with flour or spray with non-stick spray to ensure easy release.
  • Prepare the Batter:
    • In a large mixing bowl, beat the butter until smooth.
    • Gradually add the sugar and continue beating until the mixture is light and creamy.
    • Add the eggs one at a time, mixing well after each addition.
    • Stir in the orange rind, orange juice, and vanilla extract. Beat on low speed until everything is well combined.
  • Incorporate the Dry Ingredients:
    • Split ingredient (B) (flour mixture) into 4 portions and the sour cream into 3 portions.
    • Alternately add one portion of the flour mixture and one portion of sour cream to the batter, starting and ending with the flour mixture.
    • Beat well after each addition, ensuring the batter is smooth.
  • Prepare the Chocolate Batter:
    • Take half of the batter and gently fold in the melted chocolate. Be careful not to overmix.
  • Layer the Batter:
    • Scoop alternating spoonfuls of the plain and chocolate batters into the prepared Bundt pan until both batters are used up.
    • Gently shake the pan to settle the batter.
  • Bake the Cake:
    • Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the cake comes out clean.
  • Cool the Cake:
    • Remove the cake from the oven and allow it to cool in the pan for 20 minutes.
    • Gently unmould the cake onto a wire rack and let it cool completely before serving.
Reviews

Ingredients:

Adjust Servings
1teaspoon baking powder
0.5teaspoon baking soda
12tablespoons butter
4 eggs
1.5cups flour all-purpose
200g natural yoghurt plain, sour
0.25cup orange juice
1tbsp orange rind
0.5teaspoon salt
30g semi-sweet chocolate
125g caster sugar
1tsp vanilla extract

Directions

1.
Preheat the Oven
1. Preheat your oven to 175°C (350°F). | 2. Grease a 9-inch Bundt pan and dust it with flour or spray with non-stick spray to ensure easy release.
Mark as complete
2.
Prepare the Batter
1. In a large mixing bowl, beat the butter until smooth. | 2. Gradually add the sugar and continue beating until the mixture is light and creamy. | 3. Add the eggs one at a time, mixing well after each addition. | 4. Stir in the orange rind, orange juice, and vanilla extract. Beat on low speed until everything is well combined.
Mark as complete
3.
Incorporate the Dry Ingredients
1. Split ingredient (B) (flour mixture) into 4 portions and the sour cream into 3 portions. | 2. Alternately add one portion of the flour mixture and one portion of sour cream to the batter, starting and ending with the flour mixture. | 3. Beat well after each addition, ensuring the batter is smooth.
Mark as complete
4.
Prepare the Chocolate Batter
Take half of the batter and gently fold in the melted chocolate. Be careful not to overmix.
Mark as complete
5.
Layer the Batter
1. Scoop alternating spoonfuls of the plain and chocolate batters into the prepared Bundt pan until both batters are used up. | 2. Gently shake the pan to settle the batter.
Mark as complete
6.
Bake the Cake
Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the cake comes out clean.
Mark as complete
7.
Cool the Cake
1. Remove the cake from the oven and allow it to cool in the pan for 20 minutes. | 2. Gently unmould the cake onto a wire rack and let it cool completely before serving.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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