Chocolate Orange Bundt Cake

This was a bit special. Anyone who follows my bundt escapades will know I'm not mad keen on chocolate cakes. I find them a bit boring to be honest, and often a bit stodgy or dry. Not this one. No my friend. This recipe has been doing the rounds in my head for a wee while, so I decided to get it out there. Even I loved this cake. I caned two pieces within about 15 minutes!

I didn't want to overdo the chocolate orange flavour, so stuck with an orange flavoured sponge, marbled it with chocolate and then tipped a load of melted stuff over the top. I added individual segments to decorate, which also had pleasing little slogans on them like 'You're gorgeous' (cue Baby Bird being stuck in your head).

What's even better, is that this cake is mega easy to make and everyone will think you are well clever... It smells pretty special too.

Ingredients:

• 225g butter
• 350g golden caster sugar
• 100g light muscovado sugar
• 4 medium eggs
• 350g plain flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 250ml orange yoghurt (I used Muller Light orange and dark chocolate)
• 1 jar of chocolate orange spread (or Nutella)
• Chocolate orange segments

Method:

1. Preheat the oven to gas 3/160 c
2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour.
3. Cream the butter and sugars until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition. 
5. In a separate bowl, measure out the flour, bicarbonate of soda and salt. 
6. Pour the yoghurt into a jug.
7. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined. 
8. Give everything a quick mix on a low speed for about 10 seconds.
9. Pour 3/4 of the mix into your prepared tin. 
10. Dollop 5 tbsp of the chocolate spread over the mix and smooth out - avoid the edges. Because this is smooth, it will sink - this is ok!
11. Cover with the rest of the mix.
12. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
13. Leave the cake to cool for ten minutes before removing from the tin.
14. When the cake is fully cooled, warm the rest of the chocolate spread in the microwave until runny, and tip over the cake like a Christmas elf high on candy canes. 
15. Pop your chocolate segments on top.

Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.