Chocolate, Orange & Almond Cake
20 Minutes Prep
1 Hour
55 Minutes Total
12 Slices Servings
Tangy orange zest and ground almonds enhance the rich chocolate flavour of this impressive-looking cake, and a smothering of Betty Crocker™ Indulgent Chocolate Fudge Icing is the perfect finishing touch!
Ingredient List
- 120ml vegetable oil or 120g melted butter, plus extra for greasing
- Flour, for dusting
- 1 box Betty Crocker™ Devil’s Food Cake Mix
- 3 medium eggs
- 230ml water or milk
- Finely grated zest of 1 large orange
- 80g ground almonds
- 1/2 tub Betty Crocker™ Indulgent Chocolate Fudge Icing
- 25g flaked almonds, lightly toasted
- Few pared strips orange rind, very thinly sliced and blanched (see Tips)
Preparation
- Preheat the oven to 180°C (160°C for fan assisted oven)/Gas Mark 4. Grease and lightly flour a 2.5 litre capacity bundt cake tin (or spray with cake release spray.
- Make up the cake mix as directed on the box with the oil or butter, eggs and water or milk. Fold in the orange zest and ground almonds. Pour the mixture into the prepared tin.
- Bake for 40-45 minutes or until a round bladed knife inserted in the centre of the cake comes out clean. Cool in the tin for 10 minutes, then turn out on to a wire rack and leave to cool completely (about 40 minutes). Transfer to a serving plate.
- Place the chocolate fudge icing in a heatproof bowl. Microwave on High for 20 seconds in 10-second bursts, stirring each time, until the icing has melted to a smooth, quite runny consistency (see Tips). Spoon or pour the icing 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 icing has just set. Serve sliced.
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 a cool place for up to 4-5 days.
