Much like our marbled cake recipe, this chocolate and orange ‘tiger’ bundt cake features a swirling pattern revealed with each slice, plus intermingling flavours of chocolate and orange brought about by cocoa, as well as fresh orange juice and rind. Arguably the easiest chocolate and orange cake recipe on the block, if you’re looking to try out this combination of flavours for the first time!
- 185 g butter, softened
- 1½ cups (330 g) caster (superfine) sugar
- 3 eggs, at room temperature
- 1¾ cups (260 g) self-raising flour
- ¼ cup (35 g) plain (all-purpose) flour
- ¼ cup (60 ml) milk
- 2 tbsps cocoa powder
- 1 tbsp milk, extra
- 1 tbsp finely grated orange rind
- 1 tbsp freshly squeezed orange juice
- 1 tbsp icing (confectioners') sugar
Preheat oven to 180 C. Grease a 21 cm kugelhopf cake pan; sprinkle with a little cocoa, tap out excess cocoa.
Beat butter and caster sugar in a small bowl with an electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Stir in combined sifted flours and milk, in two batches, until just combined.
Divide mixture between two medium bowls. Stir sifted cocoa and extra milk into one bowl of mixture. Stir rind and juice into second bowl.
Spread ⅓ of the chocolate mixture into pan; level the mixture with the back of a spoon. Top with ⅓ of the orange mixture. Repeat layering two more times. Gently tap the cake pan on a work surface to remove any air pockets.
Bake cake for 50 mins or until a skewer inserted into the centre comes out clean. Leave cake in pan for 5 mins before turning onto a wire rack to cool. Just before serving, dust with sifted icing sugar.
Store cake in an airtight container, at room temperature, for up to 3 days. Cake can be frozen for up to 2 months.
TIP A kugelhopf pan is also known as a bundt pan. Cakes cooked in these pans tend to crack because of the small surface area. To test if the cake is cooked, insert a skewer as close to the centre of the cake as possible, avoiding cracks. Cracks will give an inaccurate result.