April 29, 2008
I bought my first bundt pan this weekend, and I couldn’t have possibly been more excited to use it.
My bundt pan-shopping has been irritating, to say the least. I saw a pan on sale at Winners for $9, so I bought it. Once I got home, I started looking up recipes. Well, apparently size matters when it comes to bundt. My pan was a 9-cup, and every single bundt cake recipe I came across required a 12-cup. Uh-oh.
Some quick internet research confirmed that I would need a 12-cup pan if I ever hoped to bake a bundt cake. I went to kitchen store after kitchen store, but none of the pans listed their capacity. When I would ask salespeople, they would exclaim, “Twelve-cup! That’s sooo big!”
Finally, an impromptu trip to Walmart solved the problem. For $12, I finally scored my 12-cup bundt pan.
I really enjoy reading Joy the Baker‘s blog, and came across a bundt cake that I had all the ingredients for. Not only that! A chocolate-orange one, possibly my favourite flavour combo for desserts ever.
Preparing it was a breeze. I didn’t have any orange extract, so I used the juice from the orange I grated for the rind. I was surprised at how much batter goes into a bundt cake…12 cups, indeed! My mixer was almost full, a sight rarely seen.
The end result? This is a deliciously light and fluffy cake – its texture is incredible. The chocolate chips add nice little bites of chocolate. The orange doesn’t stand out much, but I think that’s because I didn’t use extract – next time, I’ll either hunt out some, or use more orange rind than the recipe asks for. Overall, this was one excellent cake, and I’m happy to have chosen it for my first bundt.
Chocolate Orange Bundt Cake
Adapted from the Gourmet Cookbook
(and then adapted from Joy the Baker)
3 1/2 cups cake flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
2 sticks (1/2 pound) unsalted butter at room temprature
2 cups sugar
4 large eggs, left at room temperature for 30 minutes
2 teaspoons vanilla extract
2 cups sour cream
1/2 teaspoon orange extract (I used 1 tablespoon freshly squeezed orange juice)
zest of 1 large orange
4 tablespoons cocoa powder
1/2 cup chocolate chips
1. Put rack in the oven and preheat oven to 350 degrees F. Butter and flour a 12 cup Bundt pan and set aside.
2. Sift together flour, baking powder, baking soda and salt and set aside.
3. Beat together butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, add half of flour mixture, and mix until just blended. Add sour cream, mixing until just combined, then add remaining flour mixture and mix until smooth.
4. Divide the batter evenly into two bowls. In one bowl add the orange zest and orange extract and stir to combine. In the other bowl add sifted cocoa powder and chocolate chips and stir to combine.
5. First pour the orange batter into the buttered Bundt pan, spreading it evenly around the bottom of the pan. Next, simply add the chocolate batter on top of the orange to cover. No swirling is necessary, although you can swirl the batters together if you like.
6. Bake until cake is springy to the touch and a wooden pick inserted in the center comes out clean, 45 minutes to 1 hour.
7. Remove from oven and cool cake in the pan for 30 minutes. Invert onto a cooling rack and cool completely.