At Christmas, a Terry’s chocolate orange counts as one of your five-a-day. (You can trust me, I’ve got a first class degree in food studies). But is it a bizarre new fad that says chocolate orange is a staple of the Christmas flavour palate? Or is this a long held tradition, and baby Jesus had enjoyed chocolate coated oranges in the manger with the three wise men? Then again, it might just be in my family where we treat it as a Christmas delicacy- perhaps everyone else enjoys it year round.
Either way, I think this cake definitely needs to make a reappearance any time of the year. Not to blow my own trumpet, but it’s amazing, honest (although I personally think we should always blow our own trumpets because no one else is going to, but that’s a story for another day). The chocolate and orange flavours aren’t too overpowering and the orange caramel sauce is super sticky and really tasty. The yoghurt in the cake makes it really moist and it makes it low fat, too, which is always a bonus.
As a bundt cake, it falls into my ever-popular category of ‘super easy but looks impressive’. Here’s a closely guarded secret: any cake can be made even more exciting when it’s baked in a bundt tin, and there are some seriously interesting cake pans around. At least once a week I’ll go on google images and search for Nordicware pans, like it’s some secret fetish and I need a fix (but oh, how my heart breaks when I see the cost of the pans ££££).
If we’re being pedantic, I believe this is a Kugelhopf tin, and I bought it for about nine pounds from a cook shop in Birmingham. It was my very last day of lessons at uni in Birmingham, and before getting the train home I thought I’d take a last walk around. I ended up the other end of town and stumbled across shops I’d never seen before, including a cook shop and it was amazing. Talk about a wasted three years. So this was my end of uni present to myself (some people go out for a final piss-up, I bought a cake pan. Wild.)
Whatever type of pan it is, it makes a great cake. It’s marbled! It’s a bundt cake! It’s chocolate orange! What else could it possibly need?
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MAKES 1 bundt cake
PREP 30 mins
COOK TIME 40 mins
▪ Will keep in an airtight container for 3 days
FOR THE CAKE
275g self-raising flour
3 tsp baking powder
200g caster sugar
50g soft light brown sugar
50g ground almonds
350g natural yoghurt
½ tsp vanilla extract
50g butter, melted
4tbsp vegetable oil
25g cocoa powder, sifted
Zest of 1 orange
FOR THE CARAMEL SAUCE
35g soft light brown sugar
60ml double cream
4tsp orange juice
1 Preheat the oven to 180°c/350°f/Gas Mark 4 and grease a bundt tin.
2 Sieve the flour and baking powder together, then add both sugars and ground almonds.
3 In another bowl, beat the eggs together with the yoghurt and vanilla and pour this into the dry ingredients. Add the melted butter and oil and stir with a large metal spoon until just mixed and smooth.
4 Roughly separate the mix into two. Sieve the cocoa powder into one half and stir until combined. Add the grated orange zest to the other half and stir in.
5 Dollop alternative spoonfuls of the mixes into the tin. Gently tap the tin on a worktop to remove any air bubbles.
6 Bake in the preheated oven for about 40-45 minutes or until the cake has risen and is springy to the touch, and when a skewer inserted into the centre comes out clean. Leave to cool in the tin, before turning out onto a wire rack.
7 For the orange caramel sauce, melt the sugar, cream, and butter in a small heavy based pan and let it bubble gently for 4 minutes, swirling every now and again, until the sauce thickens. Take off the heat and quickly stir in the orange juice until smooth (careful as it will start to bubble quickly) then return it to the heat and simmer again for about 30 seconds. Drizzle the caramel evenly over the cake, letting it drip down the sides.