BLUEBERRIES, CHOCOLATE AND ORANGE BUNDT CAKE
Our family favourite - A Bundt cake!
Not just another Bundt Cake, its a chocolate orange and blueberry Bundt cake!! A delightful combination of flavors, texture and aroma. With every bite, the burst of chocolate, followed by a splash of blueberries harmonized by a subtle balancing orange flavor.
- All-purpose flour – 2 1/2 cups or 312 grams.
- Baking powder – 2 teaspoons
- Salt – 1/2 teaspoon
- Unsalted butter, room temperature – 1 cup (2 sticks) or 226 grams
- Granulated sugar – 1 cup
- Eggs – 4 large
- Vanilla extract – 1 teaspoon
- Sour cream or hung curd – 1 cup
- Blueberries – 2 cups fresh or 1 cup dried
- Chocolate chips – 1 cup
- Grated Orange zest – of 1 orange
- Orange juice of 1 orange
Ensure all the ingredients are at room temperature before you begin.It is better to keep the butter you will use outside the refrigerator for an hour before you begin the mixing process.
Grease a large Bundt baking tin with butter and dust with a little flour. Tip out all the excess flour.
Add salt, baking powder to the flour, and sieve the mix a few times and then set aside.
Take 1 tablespoon of the flour mix, sprinkle over the chocolate chips and blueberries and toss the mix thoroughly.
Preheat oven to 180 C degrees.
In a mixing bowl, add the measured softened butter, whisk for a minute. Add powdered granulated sugar. Start creaming the butter and sugar mixture with a mixer or with a spatula. Continue creaming it until it is soft and fluffy.
Add eggs one at a time, and cream the mix together until it is fluffy.
Add the vanilla extract and orange zest, and mix well. Add the sour cream / hung curd and orange juice and cream the mix.
Start adding the flour mixture, a little at a time (in roughly 4 turns).Gently fold the mixture until the flour is fully incorporated with the mix. Do not over mix. Instead just keep folding gently. Finally add the chocolate chips and blueberries and fold in.
Pour the cake batter into the prepared baking tin. Tap on the work table, so any air trapped in the batter can be expelled.
Place the cake in the preheated oven and allow it to bake for 45 to 50 minutes, or until a wooden skewer inserted in the center comes out clean and dry.
Remove the cake from the oven and let it rest for 5 to 10 minutes.
Gently tap the bottom of the baking tin, if required run a knife along the outer edges. Unmold the cake from the baking tin and let it cool completely on a wire rack.
Slice the cake with a serrated bread knife and enjoy.
Serve it plain of with orange rind glaze. It tastes divine.
You can wrap the cake with baking paper and seal it in cling foil and store at room temperature for a week. It can also be refrigerated in an air tight container.
Tips to Remember:
1. Organize all the ingredients on your work table before you start.All mixing bowls and cooking utensils must be dry.
2. All ingredients should be at room temperature.
3.Beat/mix the butter/powdered sugar until it is soft and fluffy.This will take some time, so be patient.
4. Do not use a mixer after you add the flour. Just gently fold in using a spoon or spatula.
5. Preheat the oven, and do not open the oven during baking.
6. Let the cake rest outside for 10 minutes after baking and before unmoulding.
7. It is always better to store the cake in an air tight container, wrapped with a baking sheet and sealed with a cling foil to retain the moistness of the cake. Slice the cake only when required because storing sliced pieces of cake will prematurely dry out the cake.