Cosy Hot Chocolate Cake
Orange chocolate sponge, smothered in marbled milk and white chocolate ganache.
- 200ml brewed coffee
- 75g cocoa powder
- 425g caster sugar
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 3 medium eggs
- 260ml vegetable oil
- 80ml fresh orange juice
- zest of 2 large oranges
- 315g plain flour
- 300ml buttermilk
- Ganache drip:
- 300g milk chocolate, finely chopped
- 300g white chocolate, finely chopped
- 300-400ml double cream
- Pour brewed coffee and sifted cocoa powder into a small pan and stir until smooth and combined. Bring to a boil over medium heat, stirring constantly. Take off the heat and leave until completely cooled.
- Add the caster sugar, salt, baking powder and bicarbonate of soda to a large bowl and whisk until combined. Beat in the eggs one at a time until fully incorporated.
- Pour in vegetable oil, orange juice and orange zest and mix.
- Next, beat in the cooled coffee and cocoa mixture which will now be thicker.
- Sift over the flour and beat until combined before finally mixing in the buttermilk.
- Pour into a bundt tin that has been greased with butter and lined with a layer of cocoa powder, this will make it easier to take the cake out later.
- Bake in a preheated oven at 180ºC for 60 minutes. Once baked, leave to cool completely in the tin.
- Gently heat the double cream, in a small pan over a medium heat, until it just comes to the boil. Pour half over the white chocolate and half over the milk chocolate. Leave to sit for 20-30 seconds before stirring. If you prefer a thicker ganache drip you might not need to add all the cream.
- If the chocolate hasn’t completely melted pop it in the microwave to finish off the melting.
- Turn out your bundt cake onto your serving plate before drizzling the two ganaches over to create a marble effect. Use a skewer to create a better effect.
- Serve and enjoy. It’s best eaten straight away :D