Imagine eating a chocolate covered orange in the middle of pine woods while breathing in crisp and fresh winter air – that is exactly how this rich and aromatic chocolate cake tastes like. A serious holiday cheer for your taste buds!
It is no secret that I love, love, love the Holidays and this Chocolate Bundt Cake sure brings the cheer to the table and a lovely fragrance of the holidays will decorate the air.
The silk smooth ganache adds a lovely layer of deliciousness and elegance to the cake. If you are planning to serve the cake as an afternoon snack for the kids, the ganache layer might be a little much and you can easily skip it, the cake itself is plenty flavorful and moist.
When making a bundt cake make sure to grease the pan thoroughly and dust with flour, especially if you are using an old pan – the dough sticks easily to the bottom and then the cake breaks when you flip it over.
Tip: Instead of discarding the rosemary used to infuse the butter, use it in the spice rub for your Thanksgiving turkey!
Tip: You can replace the orange juice with some orange liquor, such as Cointreau.
This Cake makes a perfect Thanksgiving Dessert. Feel like saving it for Christmas and serve a pumpkin based dessert on Thanksgiving? Try my Classic Pumpkin Pie, Gluten and Sugar-Free Pumpkin Cake, Pumpkin Pie Ice Cream or my Chocolate Whoopi Pies.
Recipe: Chocolate Bundt CakeTip: Instead of discarding the rosemary used to infuse the butter, use it in the spice rub for your Thanksgiving turkey! If you have a smaller bundt pan than 12 cups, simply make 1/2 of the recipe
- 230 g (2 Sticks) Butter
- 3 tbsp. (or 1 tbsp. dried) Fresh Rosemary, chopped
- 280 g (2 1/4 cups) All Purpose Flour
- 90 g (3/4 cup) Unsweetened Cocoa
- 2 tsp. Baking Powder
- 1 tsp. Salt
- 280 g (1 1/2 cup) Sugar
- 4 Eggs
- 2 dl (3/4 cups) Sour Cream
- 2 tbsp Fresh Orange Juice
- 1 tsp. Orange zest
- 115 g (4 oz) 70% Chocolate, chopped
- Grease a bundt pan (Size 12 cups) and dust with flour. Preheat the oven to 180°C / 350°F
- Melt the butter over low heat, add the rosemary and let cook for 30 seconds. Remove from heat, cover with a lid and let steep for 30 minutes. Then strain and discard solids. (If the butter has hardened, heat it up again before straining.)
- Meanwhile sift the dry ingredients, flour, cocoa powder, baking powder and salt into in a bowl. Set aside.
- Whisk Sugar and Eggs together with an electric mixer until light and fluffy
- Add sour cream, orange juice and orange zest and give the mixer a spin until homogenous.
- Slowly add 1/2 of the dry ingredients. Stir. Then add the melted butter. Stir. Add the second half of dry ingredients. Mix until incorporated and smooth
- Fold in the chopped chocolate
- Pour batter into the greased pan and bake for 60 minutes or until a toothpick inserted into the center of the cake comes out clean.
- When the cake has cooled pour the glaze over it
Recipe: Chocolate Ganache Glaze
- 115 g (4 oz) 55-70% Chocolate
- 1/2 tsp. Salt
- 1,25 dl (1/2 cup) Heavy Cream
- 1 tbsp. Fresh Rosemary, chopped (or 1 tsp. dried)
- Chop the chocolate and place together with the salt in a large bowl
- Place cream and rosemary in a saucepan and bring to a boil. Take off the heat and let steep for 20 minutes. Then strain and discard solids. Reheat the cream to boiling, then pour over the chocolate. Whisk until smooth.
- Pour over cake