This past weekend, we celebrated my Mom's birthday. We had a great time playing bunco and playing the Beatles Rockband! I was the biggest loser in the bunco game and I couldn't have asked for a better prize:
My own "Office" white board. Priceless.
My mom said she wanted a chocolate orange cake and I found this recipe from one of my new favorite blogs,
Joy The Baker, and the icing/glaze from
FatFree Vegan Kitchen. It is soooooo good!
Chocolate Orange Bundt CakeIngredients:3 1/2 cups cake flour
1 Tablespoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
2 sticks (1/2 pound) unsalted butter at room temperature
2 cups sugar
4 large eggs, left at room temperature for 30 minutes
2 teaspoons vanilla extract
2 cups sour cream
1/2 teaspoon orange extract
zest of 1 large orange
4 tablespoons cocoa powder
1/2 cup chocolate chips
Icing Ingredients:Chocolate Icing:1/2 cup powdered sugar
1 tablespoon cocoa
2 teaspoons orange juice
1/4 teaspoon vanilla extract (or 1/8 tsp. if double strength)
--plus extra orange juice as needed
Orange Icing:1/2 cup powdered sugar
1 teaspoon orange juice
1/4 teaspoon vanilla extract (or 1/8 tsp. if double strength)
--plus extra orange juice as needed
Directions:Preheat oven to 350 degrees F. Butter and flour a 12 cup Bundt pan and set aside.
Sift together flour, baking powder, baking soda and salt and set aside.
Beat together butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, add half of flour mixture, and mix until just blended. Add sour cream, mixing until just combined, then add remaining flour mixture and mix until smooth.
Divide the batter evenly into two bowls. In one bowl add the orange zest and orange extract and stir to combine. In the other bowl add sifted cocoa powder and chocolate chips and stir to combine.
First pour the orange batter into the buttered Bundt pan, spreading it evenly around the bottom of the pan.
Next, simply add the chocolate batter on top of the orange to cover. No swirling is necessary, although you can swirl the batters together if you like.
Bake until cake is springy to the touch and a wooden pick inserted in the center comes out clean, 45 minutes to 1 hour.
Remove from oven and cool cake in the pan for 30 minutes. Invert onto a cooling rack and cool completely.
When the cake is cool, make the icings. For each icing, mix the ingredients in separate small bowls. One half teaspoon at a time, stir in enough extra orange juice to make a drizzling consistency.
Drizzle the chocolate icing over the cake, wait a few minutes for it to set, and then drizzle the orange icing.
Here's what the cake looks like on the inside...
I garnished the inside of the cake with orange slices that people could squeeze onto their slices if they wanted more of an orange flavor.
Enjoy!
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