This chocolate orange cake was a last minute bake for a evening gathering of friends. I like it for its simplicity and yet sophistication, bearing 2 different layers in one cake.
While the chocolate layer did well with the addition of choc chips for sweetness, It would have been perfect if the orange portion was a notch sweeter as well. Still, it makes for a light breakfast without the heaviness of fats and sugars.
Adapted from http://www.joythebaker.com/blog/2008/04/chocolate-orange-bundt-cake and the Gourmet Cookbook
Makes 2 small ( tray ) cakes.
1 1/2 cups cake flour
1/2Tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
100g unsalted butter at room temperature
3/4 cup sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 cup low fat yogurt
zest of 1 large orange
2 tablespoons cocoa powder
1/2 cup chocolate chips
Preheat oven to 180 C, with a rack in the center.
Butter and flour 2 small ( 7 inch ) sized trays and set aside.
Sift together flour, baking powder, baking soda and salt . Set aside.
Beat together butter and sugar at medium speed until pale and fluffy, 3 minutes.
Add eggs one at a time, then beat in vanilla.
In 2 batches, add flour mixture , alternating with yogurt and mix until just blended, at low speed. Mix till batter is smooth.
The final mixing process was done using a manual balloon whisk.
Divide the batter evenly into two portions . In one , add the orange zest , stir to combine.
In the other, add sifted cocoa powder and chocolate chips and stir to combine.
First pour the orange batter into the buttered tray, spreading it evenly. Top the orange batter with the chocolate batter on top. Level off with a spatula.
Bake at 180C for 40- 45 minutes . Cake is ready when a skewer pierced into the center comes out clean.