This cake is dense and moist, studded with chocolate orange chunks and smothered with a glossy chocolate glaze
When you’ve had enough of plum pudding and Christmas cake, take a delicious bar of Butler’s Chocolate and make this delicious dessert!
Serves 16
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Ingredients:
For the cake
315g plain flour
1¼ tsp baking powder
½ tsp bicarbonate of soda
1 tsp salt
175g unsalted butter, softened
150g soft light brown sugar
150g granulated sugar
2 large eggs
2 tsp vanilla extract
280g full-fat plain Greek yoghurt
200g Butlers Almond and Orange Dark Chocolate Bar, roughly chopped
For the glaze:
150g Butlers Almond and Orange Dark Chocolate Bar, roughly chopped
150ml double cream
1 tbsp honey
Handful almond flakes, to decorate
Method:
- Preheat oven to 180°C (160°C fan/350°F/Gas Mark 4) then thoroughly grease and flour a Bundt cake tin.
- Whisk the flour, baking powder, bicarbonate of soda and salt together in a medium-sized bowl, and set aside.
- Place the butter and both sugars in a large bowl and, using an electric mixer, beat together until well creamed. Add the eggs and vanilla then beat again until well combined, scraping down the sides of the bowl as needed.
- Add half of all the dry ingredients and mix until just combined. Then mix in the yoghurt until just combined. Add the other half of the dry ingredients and mix until just combined, then fold in the roughly chopped chocolate.
- Spoon the batter into the prepared Bundt tin and smooth the top with a spatula.
- Bake until the top is set and there is no visible movement when you gently shake the tin, about 35–40 minutes.
- Remove from the oven and leave in the tin on a wire rack at room temperature for another 20–30 minutes. The cake will continue to cook in this time from the residual heat. Then remove the cake from tin and leave to cool completely on a wire rack.
To glaze and finish
- Place the dark chocolate in a heat-proof bowl and set aside.
- Pour the cream into a small saucepan and set over medium-high heat, just until it starts to bubble.
- Remove from the heat immediately, then pour the hot cream over the chocolate.
- Stir gently until the chocolate has completely melted. Stir in the honey and mix through.
- Leave to sit for 5–10 minutes until it has thickened slightly but is still a pourable consistency.
- Place the cake on a serving plate, then pour the chocolate glaze over the top. Finish with a generous sprinkling of almond flakes.
