Bournville Chocolate Orange Bundt Cake Recipe

Directions

Heat a pan, add butter, oil, and cocoa powder, stirring at once to mix everything into a smooth chocolatey paste.

Add chopped Cadbury Bournville chocolate to the same pan and let it melt slowly into the cocoa-butter mixture.

Add fresh orange zest to the pan, stirring gently until the chocolate has melted completely, then leave it to cool.

In another mixing bowl, incorporate all-purpose flour and baking soda for even distribution to produce an adequately risen cake.

Fold in granulated sugar along with the dry ingredients, mixing well to blend and distribute sweetness evenly across the batter.

Include cinnamon powder into the dry mixture, adding warmth and flavor to the cake with its spiced, aromatic flavor.

Carefully combine all the dry ingredients, stirring them well and evenly without making the mixture too dense or heavy.

Whisk buttermilk, egg, and vanilla essence in a small bowl until smooth, then blend them together to make a fine, well-combined liquid mixture.

Mix the buttermilk mixture into the dry ingredients gradually, stirring very gently to just combine without overmixing.

Add the melted chocolate mixture slowly to the batter, stirring continuously until all is combined very smoothly and evenly.

Go on mixing while introducing the wet ingredients in batches so that the batter turns silky, lump-free, and well-blended.

Place the batter into a Bundt cake pan, bake at 350°F (175°C) for 15 minutes, let it cool, then top with chocolate ganache.

The cake can be frozen, frosted, or unfrosted. To freeze lightly cover it with plastic wrap and freeze in a freezer-safe container for up to 1 month.