Chocolate Orange Bundt Cake

• Vegetarian

• Produce

  • 2 Oranges, zest of large

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/2 cups Brown sugar, light
  • 2 1/2 cups Cake flour
  • 1 cup Chocolate chips
  • 1/2 cup Cocoa powder
  • 1/2 tsp Salt

• Oils & Vinegars

  • 3/4 cup Vegetable oil

• Drinks

  • 3/8 cup Orange juice

• Dairy

  • 1/2 cup Heavy cream
  • 1 cup Sour cream

Found on marshasbakingaddiction.com

Description

Ingredients

• 2 and 1/2 cups (250g) cake flour*
• 1/2 cup (50g) cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Zest of 2 large oranges
• 4 large eggs, room temperature
• 1 and 1/2 cups (300g) light brown sugar
• 1/3 cup (80ml) orange juice
• 3/4 cup (180ml) vegetable oil
• 1 cup (240ml) sour cream, room temperature
• 1 cup (175g) chocolate chips
• 1/2 cup (115ml) heavy cream
• 2 teaspoons orange juice

Directions

• Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan (I use Wilton Cake Release to grease my pans.), and set aside.
• Whisk together the flour, cocoa powder, baking powder, baking soda, salt, and orange zest. Set aside.
• Whisk together the eggs. Add the sugar, and whisk until combined. Add the orange juice, and vegetable oil, and whisk until combined. Whisk in the dry ingredients, then fold in the sour cream.
• Pour the batter into the prepared bundt pan and bake for 40 - 45 minutes or until a toothpick inserted into the centre comes out clean with a few moist crumbs. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
• Microwave the heavy cream until very hot, but not boiling.
• Place the chocolate chips in a heat-proof bowl. Pour the heavy cream over the chocolate chips and whisk until completely melted and smooth. Whisk in the orange juice.
• Leave to cool for 5 - 10 minutes, then drizzle over the cooled cake, and serve.