It’s beginning to look a lot like Christmas so here’s a festive cake for anyone like me who isn’t a huge fan of the traditional Christmas cake. A light bundt cake with chocolate and orange flavours. Last year I made a Chocolate orange drizzle cake as a variation of the more common lemon drizzle cake and it was delicious so this year I thought I’d dry something along the same lines with a twist. This cake uses white chocolate in the cake itself and is topped with dark chocolate icing. It’s a simple cake with easy decoration but would look stunning a a centre-piece on any Christmas table.
The lovely people from Bakingmad.com sent me some goodies last week including the delicious Billington’s unrefined brown sugars and allinson fine flour. I used these along with Neilson-Massey Orange essence to make this festive altenative. If you’d prefer to have a go at a traditional chistmas cake Eric Lanlard’s recipe is great and can be found on their website here
I cooked my cake in a bundt cake mould – cooking times may vary in other tins.
For the cake:
125g Castor sugar
125g Billington’s light muscavado sugar
250g Unsalted butter (softened)
4 large eggs (beaten)
250g Allinson’s self raising flour
3tsp Neilson-massey Orange essence
150g White chocolate (melted)
75ml Whole milk
For the icing:
200g Icing sugar
100g Dark Chocolate (melted)
White chocolate stars / white chocolate chips to decorate
White sugar pearls (optional)
For the cake:
- Preheat your oven to 170c
- Cream the softened butter and sugars in a free standing mixer.
- Add the half the beaten eggs and a few spoonfuls of flour and continue to mix.
- Add the remainder of the beaten egg and a few more spoonfuls of flour to stabilise the mixture.
- Once the mixture is smooth reduce the mixer speed and add the remainder or the flour.
- Add the orange essence and mix thoroughly.
- Melt the white chocolate in a microwave or in a bowl over a pan or hot water. If using a microwave use 10 second bursts and stir the chocolate between each burst. Once most of the chocolate has melted remove the bowl from the microwave / heat and stir continuously until all the chocolate has melted.
- Use a spatula or spoon to fold the melted white chocolate into the cake mix.
- Stir in the milk until the batter is smooth.
- Grease the bundt tin with butter making sure to cover the entire inside including any details.
- Place a few spoonfuls of flour in the tin and tilt to cover the buttered surfaces with flour. This will stop the cake sticking in the tin.
- Pour the cake batter into the bundt tin and bake at 170c for approx 35 minutes until a cake tester comes out clean – check several points around the cake to ensure it is cooked through.
- Once cooked turn out the cake onto a wire rack to cool
For the topping:
- Blend the icing sugar and water together
- Melt the dark chocolate in a microwave or in a bowl over a pan or hot water. If using a microwave use 10 second bursts and stir the chocolate between each burst. Once most of the chocolate has melted remove the bowl from the microwave / heat and stir continuously until all the dark chocolate has melted.
- Stir the melted chocolate into the icing and pour over the cake
- Sprinkle white chocolate stars and white chocolate chips as decoration – you can also use white sugar pearls.