Deliciously moist with juicy pieces of fresh cherries dotted throughout, this Choc-Cherry olive oil bundt cake is a must-try for any cherry and chocolate lover. Cherry season is such an exciting time, for many of us, it is synonymous with…
A devilishly delicious cake that is delicate, dark and divine! This recipe calls for pastry flour which helps to make the cake light and airy. If pastry flour is not available you can use plain flour, just add 2 tablespoons of tapioca four or corn starch with every cup of flour. Note this is not an extra 2 tablespoons, it is included in the cup. The easiest way to do this is add the 2 tablespoons of your starch and fill remaining cup with plain four. This will work quite well as a substitute for pastry flour although the results may not be quite as light and airy.
Lastly, when making this cake we offer you one word of warning, make sure you have plenty of people around to share it, you don’t won’t to be left alone with it, it just too hard to resist.
- In a small saucepan over low – medium heat, combine 1 cup of brown sugar, cocoa and 1 cup orange juice. Cook until thickened, stirring constantly. Set aside and allow to cool.
- In a large mixing bowl, sift the flour, baking powder and soda together.
- In another bowl, cream butter with remaining cup of sugar until fluffy, using electric egg beaters.
- Add in lightly beaten egg yolks and beat thoroughly.
- Clean and thoroughly dry the egg beaters and in a small bowl beat the egg whites to a soft peak.
- Add sifted dry ingredients and remaining orange juice alternately in small amounts, beating well after each addition.
- Fold in cooled chocolate syrup and mix thoroughly.
- Fold in stiffly beaten egg whites.
- Pour into a greased cake pan and bake in a 180 degree oven for 30 minutes, or until skewer comes out clean.
- Once done, allow to cool in pan for 5 – 10 minutes before turning out on to a wire rack.
- Prior to serving, ice with ganache and some slithers of orange rind.
- In a small saucepan, bring the cream and the butter to a simmer.
- Add the chocolate, cover for 5 minutes, then stir until smooth.
- Refrigerate the ganache until firm enough to spread.