By: The Food Hunter
One of the things I remember most about my grandmother is her immense fondness for candy. Chocolate, jellies, hard candy...you name it, she loved it. Her favorite though was the milk chocolate orange wrapped in foil that had to be whacked lightly before unwrapping to dislodge the slices inside.
At the time those chocolate orange spheres, for me, were the ultimate union of flavors. I'm not certain how I'd feel about them these days, as so much of my eating practices have changed. However, I often crave this unique flavor combination and when I do it makes me think of my grandmother.
Feeling a bit nostalgic and looking for something new to bake I decided to take this memory and turn it into a cake. Hence, the Dark Chocolate Creamsicle Bundt Cake was born. Dark chocolate brightened with a spritz of refreshing orange; one bite and I was instantly transported back in time.
I trust you will like this cake as much as I do and I hope you have fond memories to enjoy as you savor each morsel.
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Dark Chocolate Creamsicle Bundt Cake
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
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
2 cups sour cream
2-4 teaspoon fresh squeezed orange juice
zest of 1 large orange
4 tablespoons cocoa powder
Preheat oven to 350 degrees F. Butter and flour a 12 cup Bundt pan and set aside.
Sift together flour, baking powder, baking soda and salt and set aside.
Beat together butter and sugar in a large bowl with an electric mixer at medium speed, about 3 minutes. Add eggs one at a time, beating well after each addition, then add 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.
Divide the batter evenly into two bowls. In one bowl add the orange zest and orange juice, stir to combine. In the other bowl add sifted cocoa powder, stir to combine.
Pour the orange batter into the pan, spreading it evenly around the bottom of the pan. Next, add the chocolate batter on top to cover.
Bake until cake is springy to the touch and a wooden pick inserted in the center comes out clean, about 45 minutes to 1 hour.
Remove from oven and cool cake in the pan for 30 minutes. Invert onto a cooling rack and cool completely.
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