Chocolate-orange is a classic holiday flavour combination. The bright candied zest on top perfectly complements the chocolate chunks hidden within the cake.
- Portion size 12 servings
- Credits : Canadian Living: Holiday 2012
Candied Orange Zest:
Chocolate Orange Glaze:
MethodIn large bowl, beat butter with brown sugar until fluffy; beat in eggs, 1 at a time. Beat in liqueur.
Whisk together flour, cocoa, baking powder, baking soda and salt; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Stir in chocolate chunks and orange zest. Scrape into greased and floured 10-cup (2.5 L) Bundt pan.
Bake in 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Invert pan onto rack on parchment paper; remove pan. Let cool completely. (Make-ahead: Wrap in plastic wrap and store for up to 2 days or freeze in airtight container for up to 2 weeks.)
Candied Orange Zest: Meanwhile, in small saucepan, cover orange zest with cold water; bring to boil and drain. Repeat twice.
Remove 1 tbsp of the sugar and set aside. In saucepan, bring 1 cup water and remaining sugar to boil. Add orange zest; reduce heat and simmer until translucent and darkened, about 10 minutes. Strain and spread zest onto parchment paper; let cool. Toss orange zest with reserved sugar.
Chocolate Orange Glaze: In bowl over saucepan of simmering (not boiling) water, melt chocolate with corn syrup. In separate saucepan, bring cream to boil; pour over chocolate mixture, stirring. Remove from heat. Stir in liqueur. Let cool until lukewarm and glaze runs slowly off back of spoon, about 15 minutes.
Nutritional facts Per each of 12 servings: about
- Fibre 5 g
- Sodium 367 mg
- Sugars 42 g
- Protein 7 g
- Calories 561.0
- Total fat 33 g
- Potassium 430 mg
- Cholesterol 106 mg
- Saturated fat 20 g
- Total carbohydrate 64 g
- Iron 26.0
- Folate 20.0
- Calcium 10.0
- Vitamin A 20.0
- Vitamin C 10.0