Double Chocolate & Orange Bundt Bake

Sat, 23 September 2017

Serves 8

 

Ingredients

110g butter

115ml water

1/2 teaspoon coffee

40g good quality cocoa powder

zest 1/2 orange

225g brown sugar

1/2 teaspoon baking powder

1/4 teaspoon bread soda

pinch of salt

225g plain flour

1 teaspoon vanilla essence

1 medium egg

60g natural yoghurt

 

Topping

200g dark chocolate

50g butter

 

Method

-          In a small pot, gently heat the water, coffee, butter and cocoa powder until blended and set to one side.

-          Place the sugar, flour, bread soda, baking powder and salt in a large bowl and mix.

-          Pour the cooled cocoa mixture to this along with the zest and mix until combined.

-          In a separate bowl, whisk the eggs, yoghurt and vanilla.

-          Combine this with the chocolate batter.

-          Grease your bundt tin with butter and dust with cocoa powder.

-          Spoon the batter into this and bake in a preheated oven at 170C for 40 minutes or until a skewer inserted into the cake comes out clean.

-          Once baked, remove from the oven and allow to cool in the tin for 5 minutes.

-          To make the topping, place the chocolate and butter in a bowl over a pot of gently simmering water and heat until melted.

-          Carefully turn the cake out on to your serving plate and drizzle the chocolate sauce over the top.

-          Best served warm with whipped cream.