If you never had a baking failure, then please don’t read this post.
You just won’t get it.
How are you to understand my frustration with this cake?
I wanted to make this zebra cake.
Instead I got this.
See, I told you, you just can’t understand my frustration.
I swear, when I saw my sliced Bundt cake “marbled” I just wanted to smash the whole cake into the wall.
Luckily, the orange aroma awakened my from my cake smashing thoughts and got me back to reality. I was not going to lose my mind over this. So this cake is not what I dreamed it would be. But so what? Its still completely edible and fragrant cake.
And it looks fantastic.
And there’s chocolate.
Chocolate orange to be more specific.
How am I going to smash chocolate into the wall? Aside from the heartbreak I’d have from wasting dark chocolate orange ganache, cleaning it would a pain.
So, here’s what you should NOT do if you want to make a zebra cake:
- Invent your own recipe:
Now is not the time to unleash your inner recipe writing goddess. If you want to make a zebra cake, the batter thickness needs to be just right. So don’t fiddle around if you’re not sure what on earth you’re doing. - Use measuring cups that are too large:
I am a lazy bum. I am always in hurry. I just thought I’d finish much faster using larger measuring cups instead of spoons (as all recipes for zebra cake indicate)
If you want to make a marble cake, use small measuring cup, like 1/4 cup. (you’ll need two dry ingredient measuring cups). But if you want a zebra cake, then you’ll need to follow the logic, and spoon two table spoons of each mixture over the top of the other. - Wait too long while alternating the batter:
You need to be super fast while alternating the batter. By super fast, I mean, Don’t multitask. Don’t pour the orange batter, then wash the dishes, then pour the chocolate batter, then sort out laundry, then resume your cake pouring duty…
Am guilty of all the above. So shot me. But, just let me have a slice of this cake first. Because I T.R.U.LY. enjoyed every single bite. Orange and chocolate were made for each other.
If you want to make a zebra cake, I would not recommend using this recipe. If you want to make a marble cake, that is not just plain vanilla chocolate marble cake. Sure go ahead, use this recipe. It will probably be the best chocolate orange marbled cake you’ve ever had.
And no, you won’t want to smash it into the wall.
Unless you like to clean smashed calls from the wall.
In which case, go ahead.
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 1 hour, 30 minutes
Recipe inspired, but completely modified from BBC website
Ingredients
- Chocolate orange swirl bundt cake
- 2 sticks butter, room temperature
- 2 1/4 cup (250g) white sugar
- 4 large free-range eggs
- 2 tbsp orange zest (about 3 oranges)
- 4 cups (475g) self rising flour
- 1 tsp baking powder
- 1/2 cup (125ml) orange juice
- 1/4 cup (62ml) milk
- 25g/1oz cocoa powder
- Orange zest (for decorating) Chocolate orange ganache
- 3/4 cup (150g) good quality orange chocolate (I used Lindt), chopped
- 1/4 cup (62ml) whipping cream
- 1 tsp corn syrup
Steps
- Preheat the oven to 180C/350F/Gas 4. Butter a 12 cup Bundt pan.
- In a large bowl, sift together to flour and baking powder. Set aside. In a measuring cup, combine the milk and orange juice. Set aside.
- In the bowl of the stand mixer fitted with the paddle attachment, mix the butter and sugar on medium high speed until light and fluffy. Add the eggs one by one, mixing well after each addition. Add the orange zest. Mix for two minutes.
- Reduce the mixer speed to low. Start adding 1/3 the flour. Alternate between the dry and wet ingredients. Beginning and ending with dry.
- Divide the batter into two parts. Add the cocoa powder to one batter.
- Pour 1/4 cup orange batter into the Bundt pan, then pour 1/4 cup chocolate batter one top of it. Alternate between the orange batter and chocolate batter until done. Don’t worry if it’s not perfect. Its not supposed to be perfect. Te batter will be very thick, that’s also ok.
- Bake in a preheated oven for 55 – 60 minutes, or until a skewer inserted in the center come out clean. Cool on a wire rack for 15 minutes before inverting. Let the cake cool completely before decorating with the ganache. Make the Ganache
- Place the chopped chocolate in a medium heatproof bowl; set aside.
- Pour the cream into a small saucepan over medium heat and bring to a simmer. Immediately, pour the cream over chocolate. Add the corn syrup. Using a whisk, or spatula, mix until the chocolate has completely melted. Cool to room temperature before pouring over the cake.
- Decorate the cake with orange zest.
- Enjoy!
This post is part of the #bundtamonth party.
Here’s how you can join the #BundtaMonth party:
Bake your Bundt for the Swirly June theme.
- Get inspired by swirls and bake us a Bundt for Swirly June.
- Post it before June 30, 2013.
- Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Double Chocolate Swirl Bundt Cake)
- Add your entry to the Linky tool below – Link back to both Lora and Anuradha’s announcement posts.
That’s it! Join in the Swirly fun all June!
Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose hundreds of bundt cake recipes.
Looking for inspiration to bake a Swirly Bundt this month? Don’t miss all these beautiful bundts this month!
- Apple Swirl Bundt Cake by Renee at Magnolia Days
- Cinnamon Praline Pecan Swirl Bundt Cake by Karen at In the Kitchen With KP
- Cinnamon Pecan Swirl with Cinnamon Glaze by Stacy at Food Lust People Love
- Chocolate and Peanut Butter Swirl Bundt by Anita at Hungry Couple
- Chocolate Matcha Swirl by Kim from Ninja Baking
- Double Chocolate Swirl Bundt Cake by Lora at Cake Duchess
- Lemon Raspberry Swirl Bundt Cake by Carrie at Poet In The Pantry
- Lemon Basil Blueberry Swirl Bundt Cake by Kate at Food Babbles
- Nutella Swirl Bundt by Veronica at My Catholic Kitchen
- Nutella Swirl Bundt Cake by Anuradha at Baker Street
- Orange Creamsicle Bundt by Holly at A Baker’s House
- Strawberry Nutella Swirl Mini Bundts by Alice at Hip Foodie Mom
- Strawberry Swirl Cream Cheese Bundt by Sandra at The Sweet Sensations
- Espresso Swirled Bundt Cake by Laura at The Spiced Life
- Vanilla Cherry Swirl Mini Bundt Cakes by Heather at Hezzi D’s Books and Cooks
- Zebra Bundt by Tara at Noshing With The Noland
Lora’s announcement post. Anuradha’s announcement post.
Any baking failures you love to share? I hope you’re not feeling too sorry for my baking failure. After all, I had this cake to make up for the zebra cake loss.
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