Blood Orange & Dark Chocolate Swirl Bundt

Name: Blood Orange & Dark Chocolate Swirl Bundt
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8-10
Ingredients: 225g butter, softened; 225g caster sugar; 4 eggs; 225g self-raising flour; 2 tbsp milk; 4 tbsp Thursday Cottage Blood Orange Curd; 75g dark chocolate, melted; 1tbsp oil; 2tbsp plain flour mixed with 1tbsp cocoa powder; One orange, thinly sliced; 100g caster sugar; 200ml water; 250g dark chocolate

@bohobaker

Servings

8-10

Prep Time

15 minutes

Cook Time

45 minutes

A rich indulgent blood orange & dark chocolate swirl Bundt cake.A beautifully moist chocolate and orange swirl Bundt, topped with silky dark chocolate, slices of candied blood orange and a sprinkle of flaky sea salt.

Ingredients

225g butter, softened
225g caster sugar
4 eggs
225g self-raising flour
2 tbsp milk
4 tbsp Thursday Cottage Blood Orange Curd
75g dark chocolate, melted
1tbsp oil
2tbsp plain flour mixed with 1tbsp cocoa powder

Decoration

One orange, thinly sliced
100g caster sugar
200ml water
250g dark chocolate

Directions

Preheat oven to 190°C /170°C fan/gas mark 5
Brush the interior of the bundt tin with the oil. Add the flour and cocoa mixture and give it a good shake. All sides and contours should be covered, if they’re not, repeat the process on the uncovered patches.
Cream the butter and sugar until light and fluffy.
Beat in eggs one at a time, adding a spoonful of flour if it looks like the mixture is starting to curdle.
Fold in the flour and milk.
Divide mixture between two bowls. Stir the Thursday Cottage Blood Orange Curd into one bowl and melted chocolate into the other.
Alternate spoonful’s into the loaf tin and swirl lightly with a skewer.
Bake for 45–55 minutes until risen and cooked through.
In a wide saucepan, whisk together the water and sugar. Add the orange slices and simmer for 30 minutes, turning over halfway through.
Line a baking sheet with greaseproof paper and place the orange slices on top. Turn the oven down to its lowest heat and dry out the orange slices for 40 minutes.
Melt the dark chocolate in a heatproof bowl suspended over a pan of simmering water. Dip the orange slices in the chocolate, sprinkle with salt, and leave them to set on a sheet of greaseproof paper. Pour the remaining chocolate over the bundt cake.
Arrange the orange slices over the bundt cake. Store in an airtight container and enjoy within three days.