Hehe… you aren’t seeing double (^-^) The previous post is Chocolate Orange Marble Bundt Cake and this is Orange Chocolate Bundt Cake! Hahahaha…. I love bundt pans… and I must confess I do own quite a collection of Nordicware. And I love the combination of chocolate and orange. Actually it is more for the reason that I love orange and citrusy bakes but to entice my kids to eat more, I would add their favourite flavor, chocolate!
Next question you might ask. So which recipe is nicer? My answer? Both are nice! The first recipe was from Phong Hong Bakes and this one from Ann’s blog. Both use similar ingredients, including sour cream, but in different proportions. PH uses more butter and sour cream and Ann uses more chocolate chips and added orange juice as well. Both PH and Ann are such great bakers and cooks and you can be assured that the recipes they use won’t disappoint (^-^)
So here’s the recipe from Anncoo Journal that I have largely adapted from.
180g Caster sugar
3 large Eggs
1 tbsp Orange rind
4 tbsp Orange juice (fresh)
1 tsp Vanilla extract
(B) ~ sift together
250g Plain flour
1 tsp Baking powder
1 tsp Baking soda
1/8 tsp Salt
200g Sour cream or plain natural yoghurt (I used sour cream)
30g Semi-sweet chocolate, chop to pieces and melt in microwave or double boiler (I melted using double boil method.)
– (Ingredient A) Beat butter for a while and add in sugar, continue to beat butter until creamy.
– Add eggs one at a time and mix well. Add orange rind, orange juice and vanilla extract, beat at low speed till well combined.
– Split ingredient (B) into 4 portions and sour cream into 3 portions. Pour in one portion of flour and sour cream alternately, beat well after each addition.
– Scoop plain and chocolate batter alternately into pan, till all the batters are used up and gently shake the pan a little.
– Bake for 50-60 minutes or skewer comes out clean.
– Remove cake from oven and set to cool for 20 minutes then unmould, leave to cool completely.