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Wednesday, July 31, 2013

Orange/Chocolate Marble Bundt Cake

When I saw Phong Hong's beautiful Chocolate Orange Cake on her blog, I immediately pinned it for future bake in my Pinterest board.  Pinterest is a very convenient place to pin all the recipes that we like so that we can look back and be reminded on what caught our interest in the first place.  As I browse through my Cakes Board, I was reminded of this cake and decided to bake it. It was as good as Phong Hong said it was. Do give it a try.


I am going to paste the recipe here for easy reference. Do hop over to Phong Hong's blog and admire her beautiful cake and enjoy browsing through her blog like I did.

Chocolate Orange Cake adapted from Phong Hong Bakes
Ingredients : (my modifications in blue)

Ingredients A
- 200g butter (I followed Phong Hong and used 250g)
- 200g caster sugar (I reduced sugar to 150g) (I reduced it to 130g)
- 3 eggs
- 1 tbsp chopped orange rind (I zested the rind of 1 whole orange)
- 1 teaspoon vanilla essence.

Ingredients B (Combined and sifted)
- 250g plain flour 
- 1 tsp baking powder  (I used 1.5 tsp)
- 1 tsp baking soda (I used 1/2 tsp)
- 1/8 esp salt I omitted as I used salted butter

Ingredients C
- 250ml sour cream (I used yoghurt 200ml and 50ml orange juice)
- 30g cooking chocolate (chopped and melted using double boiler)(I used 50g too)


Method :
1. Preheat oven at 180C (I used 160C).
2. Grease a 9" baking mould with butter. (I used an 8 inch bundt pan which I buttered generously and sprinkled with flour. Then I set the pan aside in the fridge) I did not put the pan in the fridge and I just use a regular sized bundt cake mould.
3. Beat butter and add sugar. Beat until soft and fluffy.
4. Add eggs one at a time and beat well after each addition.
5. Add orange rind and vanilla essence and beat till well combined.
6. Add ingredients B in four additions and sour cream in 3 additions. Beat well after each addition.
7. Take 1/2 of the batter and gently mix with the melted chocolate (do not overmix)
8. Alternate the plain and chocolate batter along the edge of the mould until all the batter is used up.
9. Bake in preheated oven at 180C for 55-60 minutes (Mine was done within 45-50 minutes at 160C)
10. Remove from oven and unmould after 10 minutes and let cake continue to cool.


Sliced and enjoy it with a cup of osmanthus/dried rose tea!
This tea is so refreshing and fragrant:)

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