15th November is National Bundt Day. As a Bundt fan, I think there is no better way to celebrate what is probably the most beautiful cake pans available. They are a work of art and collected the world over.
We are also teetering on the Festive Season, where the tapping opening sound of a Terry’s Chocolate Orange can be heard around the house.
Chocolate and Orange flavours blend well together and can be added to cakes at any time of the year. But somehow, at Christmas time they become ever more comforting, moreish and forgiving, if you were to have an extra slice of cake or keep the whole Terry’s Chocolate Orange for yourself
This recipe quantity is not designed to fully bake to the top of this particular Bundt pan, but can also be used in an 8?/20cm loose bottomed deep sided round cake tin. Baking times will need to be adjusted.
Chocolate Drop and Orange Drizzle Square Bundt Cake
For the Cake
- 225 g Butter Softened
- 225 g White Caster Sugar
- 4 Medium Eggs
- Zest of 2 Medium oranges
- 225 g Self Raising Flour
- 50 g Mini Chocolate Baking Drops
For the Topping
- 2 Large rounded Tablespoons of Orange Marmalade of any kind.
- Segments of 2 Medium Oranges
- 70 g Orange Flavoured Icing Sugar
- 20 g Mini Chocolate Baking Drops for decoration
Make the cake
- Preheat the oven to 180 deg Fan assisted. Grease the inside of a Square Bundt pan with melted butter. Drain off any excess before it sets. Lightly dust with flour, shaking off any excess.
- Using an electric mixer, beat together the butter and sugar until light and fluffy.
- In a separate small bowl mix together the Orange zest and beaten eggs. This will ensure an even distribution of Orange flavours.
- While the mixer is still beating, gradually add the egg mixture to the cake batter adding a little flour to help prevent curdling.
- Fold in the remaining flour, then add the chocolate baking drops. Mix until well combined.
- Pour the batter into the prepared Bundt pan, using a large tablespoon or spatular, ensuring an even distribution in all the crevices.
- Bake in the centre of the oven for 20 – 25 mins. Testing the centre of the cake with a skewer until it comes out clean.
- Leave in the tin to cool for about 10 mins before turning out onto a plate to cool.
Make the Topping
- Place the Marmalade into a pan and gently melt over a low heat.
- Cut the peel and pith from the oranges that you removed the Zest from. Cut out the orange segments and add them to the pan of marmalade squeezing any orange juice into the pan too.
- Simmer until the liquid is reduced and the oranges softened a little. Leave to cool a little.
- While the cake is still warm, pour only the juice over the cake. Save the segments for decoration later.
- Leave the cake to cool completely.
- In a small jug mix together the icing sugar and water until you have a slightly runny consistency. If too runny add more icing sugar, if too thick add more water a drop at a time.
- Drizzle the orange flavoured icing over the cake. Leave a few mins for the icing to set.
- Top this off with the Orange segments and any residual Orange syrup.
- Scatter the chocolate baking drops over the top.
- Note:Bundt pans should only be filled 3/4 full to allow the cake batter to rise and show the whole of the Bundt pattern when baked.