This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.
Today’s Tuesday”s Tip – cooking a bundt cake is something I think all of us home chefs can relate to. How many times have we tried to cook a bundt cake and when you want to take it out of the bundt pan, it falls apart? And your beautiful cake has a scar? The solution is really not difficult or that earth shattering. The 2 keys are to get the cake cooked enough without the top overcooking and to make sure your bundt pan is sprayed/oiled really well. I have not tried but will try next time to actually heat the bundt pan with the oil just slightly to see if that better sets up the cooking spray. The other challenge is always to cook the cake all the way through. Mine worked just fine this time – the old toothpick trick – make sure it comes out clean when inserted in the cake. If the top starts to brown and the cake is not cooked through, simply top with foil Voila!
Ingredients (adapted from the Barefoot Contessa):
1/4 pound unsalted butter at room temperature
1 cup sugar
2 extra-large eggs at room temperature
1/8 cup grated orange zest (2 large oranges)
1 1/2 cups all-purpose flour plus 1 tablespoon
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup freshly squeezed orange juice
3 ounces buttermilk at room temperature
1 teaspoon pure vanilla extract
1/2 cup good semisweet chocolate chunks
1/2 cup of chocolate turkey
For the syrup:
1/4 cup sugar
1/4 cup freshly squeezed orange juice
For the ganache:
4 ounces good semisweet chocolate chips
1/4 cup heavy cream
1/2 teaspoon instant coffee granules
Directions
Preheat the oven to 350 degrees F. Spray your bundt pan well with non-stick cooking spray.
Cream the butter and sugar in your mixing bowl using the paddle attachment. You want the mixture to become light and fluffy. This will take from 3 – 5 minutes. Be sure that your butter is well softened before you start mixing. Next, add the eggs, 1 at a time, and finish by adding the orange zest.
Meanwhile, in a large bowl, mix together the flour, baking powder, baking soda, and salt. In a separate bowl, combine the orange juice, buttermilk, and vanilla. Slowly begin to add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour.
Meanwhile, toss the chocolate chunks and chocolate turkey with 1 tablespoon flour in a bowl and then add to the batter (Mixing them with flour helps them float and avoid sinking in your batter).
Pour into the bundt pan and bake for 30 minutes.
The cake is done when a toothpick is inserted and it comes out clean. Let the cake cool in the bundt pan on a wire rack.
Love orange and chocolate and you can never go wrong with a Barefoot recipe. Your bundt looks gorgeous!!
Chocolate is good paired with almost anything. Don’t you think? Thx for stopping by Tara.
Your recipe. Calls for chocolate turkey, what is that? I’ve never heard Of it and want to try this recipe on the weekend.
Thanks
I know this had caused some confusion. At Thanksgiving, my father-in-law buys a big turkey made out of chocolate. You can use any type of milk chocolate for this recipe.
Peter, I am always a bit scared to bake in a bundt pan, but with your tips…I sure will try soon with this recipe…thanks for sharing 🙂
I am too. They are so hard to get out of the pan but if you can do it, they look beautiful
Peter, this bundt cake looks delicious! I love the flavor combination. I love bundt cakes but since moving to a much higher elevation they don’t quite turn out right. I’m still working on adjustments 😀