ORANGE CHOCOLATE GLAZED COTTAGE CAKE
Cuisine: baking
Author: Mrs Butterfingers
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Two pans and basic pantry ingredients make this a simple to make cake. The crumb is fragrant and dense and the ganache glaze compliments the fresh orange flavour,
Ingredients
  • for the pan
  • 1 tbsp soft unsalted butter
  • 1½ tsp all-purpose flour
  • for the batter
  • 1½ cups granulated sugar
  • 2 tbsp orange zest
  • 2½ cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp kosher sea salt
  • 4 eggs at room temperature
  • ⅔ cup canola oil
  • ⅔ cup strained orange juice (2 oranges) at room temperature
  • ⅓ cup buttermilk
  • 2 tsp vanilla
  • for the glaze
  • ⅔ cup finely chopped bittersweet, semi-sweet or dark chocolate
  • ⅓ cup whipping cream (35% cream)
  • 2 tsp honey or light corn syrup
Instructions
  1. Preheat oven to 325F. Arrange rack in center of oven.
  2. Brush the inside of a 10-cup Bundt pan, two 5-cup double Bundt pans, or a large tube pan with the mixture of blended butter and flour.
  3. In a large bowl rub and sugar and orange zest with hands to release the natural oil.
  4. Whisk in the flour, baking powder and salt.
  5. In a second large bowl whisk eggs then add the oil, orange juice, buttermilk and vanilla and whisk again to combine.
  6. Pour the egg mixture into the flour mixture and stir JUST until combined.
  7. Pour into prepared pan (pans)
  8. Bake until a tester inserted into the centre of the cake comes out clean, 45 to 60 minutes.
  9. If you are using the double Bundt pans your cooking time will be shorter. Start checking at 35 minutes. The large pans will take longer.
  10. Cool the cake in the pan on a rack for twenty minutes, then turn out and cool another forty minutes.
  11. to make the glaze
  12. Place the chopped chocolate into a small bowl.
  13. Heat cream in a small saucepan over medium-high heat until bubbles start to form. Watch carefully.
  14. Pour over the chocolate and let stand one minute. Stir until smooth.
  15. Stir in the honey or corn syrup then drizzle generously immediately over cake.
Recipe by Mrs. Butterfingers at http://mrsbutterfingers.com/?p=3322