Chocolate, Orange & Almond Cake
Prep Time :
20 Minutes
Total Time : 1 Hour
55 Minutes
Servings : 12 slices
Tangy orange zest and ground almonds enhance the rich chocolate flavor of this impressive-looking cake, and a smothering of Betty Crocker™ Chocolate Frosting is the perfect finishing touch!
Ingredients
Melted butter and flour, for greasing and dusting
- 1 box Betty Crocker™ Super Moist Dark Chocolate Cake Mix
- 80ml vegetable oil
- 3 eggs
- 275ml water
- Finely grated zest of 1 large orange
- 90g ground almonds
- 1/2 tub Betty Crocker™ Chocolate Frosting
- 25g flaked almonds, lightly toasted
- Few pared strips orange rind, very thinly sliced and blanched (see Tips)
UTENSILS
- Measuring cup
- Kitchen scale
- 2.5 litre capacity bundt cake pan
- Electric mixer or whisk
- Large bowl
- Large spoon
- Toothpick
- Cooling rack
- Heatproof bowl
- Medium spoon
Preparation
- Preheat the oven to 180°C/350°F. Grease and lightly flour a 2.5 litre capacity bundt cake pan (or spray with cake release spray).
- Make up the cake mix as directed on the box with the oil, eggs and water. Fold in the orange zest and ground almonds. Pour the batter into the prepared pan.
- Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes, then turn out onto a cooling rack and leave to cool completely (about 40 minutes). Transfer to a serving plate.
- Place the chocolate frosting in a heatproof bowl. Microwave on High for 20 seconds in 10-second bursts, stirring each time, until the frosting has melted to a smooth, quite runny consistency (see Tips). Spoon or pour the frosting over the cake, allowing it to drip down the sides.
- Decorate with the flaked almonds and strips of orange rind. Leave in a cool place until the frosting has just set. Serve sliced.
Betty's Tips
- If the chocolate icing has become too runny after microwaving, leave the bowl in a cool place for 20-30 minutes, stirring occasionally, until it thickens.
- Soften the strips of orange rind by adding to a saucepan of boiling water for about 1 minute. Drain and refresh in a bowl of cold water; then drain again and pat dry with kitchen paper.
- The decorated cake will keep in an airtight container in the fridge or a cool place for 2-3 days. Allow to come to room temperature for 1 hour before serving.
