Marbled Chocolate Orange Bundt Cake (#Cake Slice Bakers)

The April selections for The Cake Slice Bakers include this Marbled Chocolate Orange Bundt Cake from The European Cake Cookbook by Tatyana Nesteruk.

The name of the cake is a little deceptive because the marbling is kind of lost when you combine and stir the chocolate and orange batters together. That's OK, though. The cake is so very soft and spongy (in a good way) and the orange flavor is great.

I lost the chocolate flavor though, so finished the cake with a melted chocolate drizzle instead of the original recipe's orange glaze.

This recipe is easy to throw together and because of the large amount of baking powder (4 teaspoons), it rises a lot.

If you use mini bundt pans, be sure and only fill them ⅔rds full or they'll be big, fat and overflow-y. I had to cut off some of the excess on my little cakes after they were baked, which led to a nice cake-scrap snack.

We are enjoying this Marbled Chocolate Orange Bundt Cake recipe. I love how soft they are and like the subtle orange/chocolate flavor combination.

Be sure and visit the other Cake Slice Bakers to see their beautiful April bakes!

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Marbled Chocolate Orange Bundt Cake

Yield: 14

Prep Time: 30 minutes

Cook Time: 1 hour

Inactive Time: 30 minutes

Total Time: 2 hours

Soft, spongy (in a good way!), moist cake that has a great orange flavor with a side of chocolate.

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Ingredients

• 1 C butter, softened
• 1 C sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• ¼ teaspoon orange extract
• Zest from one orange
• 1 C milk
• 2 C all-purpose flour
• 4 teaspoon baking powder
• ½ teaspoon salt
• ½ C white chocolate chips
• ½ C semi-sweet chocolate chips
• Glaze (I used a chocolate drizzle instead)*
• ¼ C heavy cream or milk
• 1 C confectioners' sugar
• zest from 1 orange

Instructions

1. Preheat the oven to 335°.  Spray a 9-inch bundt pan with baking spray or butter and flour the pan ( I used mini bundt pans and recommend buttering and flouring them because they tended to stick.)
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.  Add the eggs, one at a time, mixing well after each addition.  Turn mixer to low and add the vanilla, orange extract, orange zest, and milk and continue mixing. 
3. In a medium bowl, combine flour, baking powder, and salt.  Sift the dry ingredients into the batter and stir by hand until just combined.  Pour about half of the batter into another bowl.
4. Melt the chocolate chips in separate bowls (microwave for 20 seconds, stir, 15 seconds more, then stir; then in 10 second increments until smooth).  Mix the white chocolate into one of the batter bowls and the semi-sweet chocolate into the other batter bowl.  Pour one of the halves into the other bowl and gently stir until just swirled.
5. Pour the batter into the prepared pan(s) and bake in the preheated oven.  For the 9" bundt pan, bake for 50-60 minutes (checking at 50 minutes) until a toothpick comes out clean.  If using smaller pans, bake for 30 minutes until toothpick comes out clean.
6. Let the cake cool in the pan for about 30 minutes, then invert the cake onto a rack and cool completely.
7. Make the orange glaze by combining the heavy cream/milk with the confectioners' sugar and orange zest.  Blend until smooth and add milk if you want a thinner consistency.  Drizzle glaze over the cake.
8. * If using the chocolate drizzle, melt ½ cup semi-sweet chocolate chips in the microwave as instructed above and drizzle over the cake.  Store in a cake cake container at room temperature for 2-3 days.

Notes

Tips and Stuff:

Next time I would use about ¾ C sugar, as the cake is fairly sweet.

The original recipe calls for ¼ teaspoon of orange oil, but I used orange extract instead.

I used mini bundt pans and sprayed them very well with baking spray and they stuck when trying to turn them out.  I would use spray/flour or butter/flour next time.

Because of the amount of baking powder, the cake rises quite a bit.  If using mini bundt pans, only fill the pans about ⅔rds.  

Nutrition Information:

Yield: 14 Serving Size: 1 serving
Amount Per Serving: Calories: 404Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 97mgSodium: 374mgCarbohydrates: 51gFiber: 1gSugar: 33gProtein: 6g

Nutrition Values are Approximate

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The European Cake Cookbook by Tatyana Nesteruk. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

 

Our choices for April 2019 were ~

1. Poppy Seed Smetanik
2. Rhubarb Strawberry Tea Cake
3. Opera Cake
4. Marbled Chocolate Orange Bundt Cake

 

Poppy Seed Smetanik

• Amandie Bakes - Amanda
• All That's Left Are The Crumbs - Felice

Marbled Chocolate Orange Bundt

• Karen’s Kitchen Stories - Karen
• Fan My Flame - Gina
• A Little Bit of All Right - Kim
• My Recipe Reviews - Susan
• Feeding My Enthusiasms - Elle

Rhubarb Strawberry Tea Cake 

• Culinary Adventures with Camilla - Camilla

Opera Cake

• Sweet Sensations - Sandra
• Oven Delights - Anabel