You are here

Chocolate Bundt Cake with Blood Orange Glaze

.... Recipes
Chocolate Bundt Cake with Blood Orange Glaze
Chocolate Bundt Cake with Blood Orange Glaze

This fudgy Chocolate Bundt Cake, is topped with the sweetest pink blood-orange glaze! Easy to make and hard to forget, it will become your go-to for chocolate cakes to be sure. It really is a chocolate lover's dream come true!

Ingredients for the cake:

  • 200g unsalted butter (plus more for greasing the tin)
  • 300g plain flour
  • 1 tsp baking powder
  • 1 ½ tsp bicarbonate of soda
  • 1 tsp salt
  • 100g Lily O’Brien’s Mega Milk Share Bag, (just under 1 bag) roughly chopped
  • 1 tsp vanilla extract
  • 160ml soured cream
  • 55g cocoa powder (plus more for dusting the tin)
  • 400g granulated sugar
  • 3 medium eggs, at room temperature

 

Ingredients for the blood orange glaze:

  • 250g icing sugar
  • 2-3 tbsp freshly squeezed blood orange juice

 

Method

  • Heat the oven to 170°C/fan 150°C. Thoroughly grease your bundt tin (we used a 2.4 litre tin) with butter then dust with an even coating of cocoa powder and set to one side. Make sure you take time with this step as this is vital to the cake turning out properly.
  • Coming the sifted flour, baking powder, bicarbonate of soda and salt in a large bowl.
  • Melt the chocolate in a suitable bowl in the microwave in 20 second bursts until just melted. Once melted sift in the cocoa powder, add the vanilla extract, soured cream and 80ml boiling water, then stir into a thick paste.
  • In a separate large bowl, using an electric whisk or stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, whisking well after each, then stir in the chocolate mixture until just combined. Carefully fold in the flour mixture, using a metal spoon.
  • Pour the mixture into your greased bundt tin and smooth the top, give the tin a few gentle taps on your work surface to make sure the mixture sits into all the crevices of your tin.
  • Bake for 45 min or until a toothpick inserted into the centre comes out clean. Leave to cool in the tin for 15 min then turn the cake out on to a wire rack and leave to cool.
  • While your cake is cooling, make your blood orange glaze. Sift the icing sugar into a medium-sized bowl. Add 2 tablespoons blood orange juice and stir to combine. Add 1/4 teaspoon blood orange juice at a time as needed and whisk until your glaze is smooth, but still very thick. When you pick up your whisk you want a drizzle of glaze to stay on the surface for about 10 seconds before it starts to melt back into the rest of the mixture. If your glaze is too thin, add more icing sugar. If it's too thick, add more blood orange juice until you get the ideal consistency.
  • Generously drizzle the blood orange glaze over the cooled cake, allowing it to drip down the sides. Once this is set, cut into pieces and serve.
Chocolate & Blueberry Buttermilk Pancakes with Blueberry Compote
Mini Butterscotch & Blueberry Chocolate Tarts