A classic flavour combination with a little extra zing! These decadent mini chocolate orange bundt cakes, decorated with pretty candied orange slices, edible flowers and topped with delicious white chocolate, would make a perfect sweet treat or dessert this spring-time.
For the candied orange slices
- 2 medium sized firm oranges
- 400g granulated sugar, plus more for coating
For the mini bundt cakes (makes 8 cakes)
- 230g unsalted butter, softened
- 110g Lily O’Brien’s 70% dark Belgian chocolate (1 share bag), roughly chopped
- 200g granulated sugar
- 110g firmly packed light brown sugar
- 4 large eggs
- 315g all-purpose flour
- 45g unsweetened cocoa powder (plus extra for dusting)
- 1 tsp baking soda
- ¾ tsp salt
- 250ml buttermilk
- 2 tsp orange extract
- 200g fine white cooking chocolate, broken into chunks
- Edible flowers for decoration (optional)
Method for the candied orange slices
- To make the candied orange slices start by filling a large bowl with ice water and set it aside.
- Carefully slices the oranges with a sharp knife to around 3-4mm wide and add to a medium sized saucepan, covering with water. Bring to a boil over high heat for 2 minutes. Remove the orange slices from the pan and transfer to the bowl of ice water to cool and stop cooking.
- Replace the hot water with 800ml fresh water and the 400g sugar. Bring to a boil over medium heat, stirring occasionally until the sugar has completely dissolved.
- Turn the heat to medium-low and add the orange slices into the pan. Simmer gently for 45 minutes to 1 hour or until the rinds are slightly translucent. Gently swirl the oranges every 15 minutes or so to make sure they are evenly coated with the sugar water.
- Transfer the slices to a cooling rack (using a few paper towels underneath to catch any drips) and let them sit for up to 24 hours or until dry. If they are still a little tacky after 24 hours, place on a wire tray and dry out further in the oven on the lowest heat for an hour and leave to cool.
- Dip the dried candied orange slices into granulated sugar, then use immediately or store them in an airtight container in the refrigerator for up to 1 month.
Method for the bundt cakes
- Preheat oven to 170C/160C fan. Spray 8 mini Bundt tins with baking spray and dust evenly with cocoa powder.
- In a large bowl, beat the butter and sugar with an electric mixer on a medium speed for around 3-4 minutes until nice and fluffy, scraping the sides of bowl intermittently. Add the eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beating just until combined after each addition. Stir in the orange extract and chopped dark chocolate until thoroughly combined. Spoon batter into prepared tins, filling each to about two-thirds full.
- Bake for 20-25 minutes or until a skewer comes out clean. Let the cakes cool in tins for at least 10 minutes. tip up and remove from the tins, and let cool completely on a wire tray.
- For the white chocolate topping, place the white chocolate chunks into a heatproof bowl then place over a pan of simmering water (making sure the bottom of the bowl doesn’t touch the water), and stir until the chocolate has just melted.
- Using a spoon, carefully drizzle over the cakes and leave to cool, transfer to the fridge for 30 minutes to speed up the process.
- Once cool decorate with halved candied orange slices and edible flowers if using.
Take a peek at our other recipes for some delicious Lily O'Brien's recipe inspiration!