Chocolate Chip & Orange Bundt Cake
Ingredients
- 225 gr. (8 oz.) softened butter
- 225 gr. (8 oz.) golden caster sugar
- Grated rind 1 orange *
- 4 large eggs
- 225 gr. (8 oz.) self raising flour
- 2 tbsp. orange juice
- ½ tsp. vanilla extract
- 3 level tsp. cocoa powder mixed with
- 3 tbsp. boiling water and cooled
- 100 gr. (3½ oz.) chocolate chips
- * For the orange rind instead of grating, I sometimes use a parer to produce fine strands then chop them finely.
- Preheat oven to 160°C
- Grease a 20 cm. (8") Bundt tin well, with softened butter
Method
Take 1 tbsp. of the measured flour and mix it with the chocolate chips to coat them (this helps to prevent them sinking to the bottom of the cake.
Mix the 3 tbsp. cocoa powder together with 3 tbsp. boilding water to make a paste and leave to one side.
Beat together the butter and caster sugar until nice and creamy. Add the grated orange rind and beat a little more.
Add the eggs, one at a time, beating well, adding a tablespoon of the flour with the last egg.
Stir in 1 tbsp. of the orange juice. Fold in the flour, mixing in gently. Stir in the chocolate chips.
Divide the mixture into two - I found half to weigh roughly 500 gr. (1lb. 2oz.). Add the dissolved cocoa to one of the mixtures and stir until well incorporated. To the other mix, add the remaining 1 tbsp. orange juice and the vanilla extract.
Place alternate spoonfuls of the mixtures into the base of the tin and alternately on top. Level the mixture.
Take a skewer and do a figure of eight several times through the cake batter until it is marbled, knock your tin very gently on the surface to take out any air bubbles and place in the oven.
Bake at 160°C for about 40-45 minutes. Leave to cool in the tin for 10 minutes then turn out onto a cake rack to cool.