Orange Chocolate Bundt Cake
The day started somewhat cloudy. As I opened my bedroom windows, I doubted the sun would come out; but it did a little later. While I was busy working, the kitchen windows were opened slightly, letting the fresh air in. I suddenly thought of how close spring will be, it seemed like it’s already in the air. The day turned out to be a gorgeous day, it slightly annoyed me that I had to stuck in the kitchen, baking and doing my assignment. My consolation was that the things I made was quite summery and undoubtedly peachy.
But this post is about a bundt cake I made a few months ago. This cake is phenomenal in its simplicity. With just yogurt and olive oil, you can make a moist and light bundt cake, it’s the best ever recipe I’ve done so far. I owe thanks to the book, Baked Explorations by Matt Lewis and Renato Poliafito; these guys know how to bake real well.
The only modification I made was to add chopped bittersweet chocolate in the batter. With or without the chocolate, the cake is still wonderful.
Orange Chocolate Bundt Cake
Makes one 10-inch bundt cake
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs, separated
2 cups granulated sugar
1 cup plain yogurt–I use low-fat, organic local yogurt
3/4 cup good-quality extra-virgin olive oil
Freshly grated zest of 2 oranges
1 1/2 teaspoons pure vanilla extract
1/2 cup chopped bittersweet chocolate
1/2 cup confectioners’ sugar, sifted, for dusting
Preheat oven to 325°F. Spray the inside of a 10-inch Bundt pan with nonstick cooking spray. You can also butter the pan well, dust with flour, and knock the excess flour out.
In a large bowl, whisk together the flour, baking powder, and salt. Set aside
In a large bowl of a standing mixer fitted with the paddle attachment, beat the egg yolks until they are pale and light; slowly pour in the sugar until it is completely incorporated. Add the yogurt and olive oil and mix it until thoroughly combined. Add the orange zest and vanilla, and mix until just incorporated.
Add the flour mixture to the wet ingredients in two parts, beating after each addition until just combined (this will take about 10 seconds). Scrape down the bowl and beat again for 5 seconds. Add the chopped chocolate, fold with a rubber spatula.
In another large bowl, beat the egg whites until stiff peak forms. Scoop 1 cup of the egg whites into the batter. Use a rubber spatula to gently fold them in. After about 30 seconds of folding, add the remaining egg whites and gently fold until they are almost completely combined. Do not rush the folding process.
Pour the batter into the prepared pan and bake for 40 to 50 minutes, rotating the pan halfway through the baking time, or until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.
Just before serving, dust the cake with the confectioners’ sugar.
The cake can be stored at room temperature, covered tightly, for up to 3 days.
Source: adapted from Baked Explorations by Matt Lewis and Renato Poliafito