Chocolate and Orange Marble Bundt
The orange tree is loaded with lovely fruit and what better way to use one of these sweet oranges than to flavour our Chocolate and Orange Marble Bundt cake.
I have been doing a little research into the ratio of ingredients needed to make a perfectly textured, light yet moist cake. This recipe uses a low protein Self Raising flour known overseas as cake flour and is available in Australia from the Lighthouse Company (Lighthouse Cake, Sponge and Steamed Bun SR Flour). The recipe also uses equal quantities of sugar and flour, and equal quantities of butter and eggs with an added yolk for extra moisture. With this ratio the eggs and milk can be equal to or greater than the quantity of sugar.
The cake made using this ratio produces an incredibly light batter that when baked produces a cake that is fine grained and moist and is the lightest marble cake you will ever taste. The flavours of the dark cocoa and orange are made for each other and the Bundt cake is easy to slice into perfect portions to serve with your favourite coffee or tea.
- 225 g of Caster sugar)
- 2 eggs (50 g each) plus one yolk (at room temperature)
- 225 g SR Cake Flour (Lighthouse Cake, Sponge and Steamed Bun SR Flour), sifted
- 1/8 tsp salt
- 100g butter, softened
- 160 ml milk
- the zest of 1 orange
- 1 tsp vanilla extract
For the Chocolate Batter:
- 2 Tblsp dark Dutch Cocoa, sifted
- 1 Tblsp milk
- Preheat oven to 160º C F
- Using a pastry brush, coat a Bundt cake pan well with melted butter making sure to get into all the crevices
- Then sprinkle fine bread crumbs into the pan and then rotate to cover the surface of the pan well, shaking off any excess
- Sift the flour
- Using a food processor ( or stand mixer ) cream butter, sugar, and vanilla, scraping down the sides from time to time.
- When light and fluffy add the zest and pulse to combine
- Add the eggs one at a time processing for 10 seconds at each addition
- Alternate additions of flour and milk to the batter, processing well till mixed through, starting and ending with the flour
- Remove a cup of the batter and place in a small bowl or Pyrex jug
- Sift the cocoa and then stir it into the batter adding the tablespoon of milk and stirring it through well
- The batter will be light and fluffy so spoon half of the vanilla/orange batter into the Bundt pan spreading it out carefully with a spatula
- Dollop spoonfuls chocolate batter over the vanilla batter
- Spoon the remaining vanilla batter over the top and give the Bunt pan a tap or two on the bench top to settle the batter and also to release any air bubbles
- Place into the preheated oven and bake for 45-55 minutes or until the top is well browned and a skewer comes out cleanly
- When cooked, remove the Bundt from the oven and allow to stand for 8 minutes
- Then invert and allow to cool completely on a cooling rack
- Cut and enjoy the light and delicious Bundt cake for afternoon tea with your favourite cuppa