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Coffee and Chocolate Bundt Cake

Coffee and Chocolate Bundt Cake
Writer and expert2 years ago
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Bonraw’s Silver Birch range used in all the right ways to serve your sweet tooth. Our fine-milled Silver Birch icing sugar lays a bed for Silver Birch fine crystal-coated candied oranges. A rich and earthy Bundt cake that will leave your tastebuds wanting more.

Prep Time
2 hours
Passive Time
1 day
Ingredients for candied orange slices:
  • 3 oranges, medium size
  • Water
  • Ice water
  • 300g of Bonraw Silver  Birch
  • Additional Bonraw Silver Birch for coating
Ingredients for coffee and chocolate bundt cake:
  • 60g of instant coffee
  • 160g of dark 70% chocolate
  • 160g of hot water
  • 205g of plain flour
  • 1 tsp of salt
  • 1 tsp of baking soda
  • 215g of Greek yoghurt
  • 160g of butter
  • 300g of Bonraw Silver Birch
  • 4 medium eggs
Ingredients for the glaze:
  • 130g of icing sugar
  • 2 tbsp of milk
  • 1/2 tsp of vanilla extract
  • Pinch of salt

Method for the candied orange slices:

  1. Wash and dry oranges and cut them into small circular slices.
  2. In a saucepan, add water and bring to boil
  3. Add the orange slices and boil for 1 minute
  4. Transfer the orange slices to the bowl of ice water.
  5. Remove 375g of the boiled water from the saucepan that was used for boiling. Discard the rest.
  6. Add this water of reserved orange flavoured water in a large saucepan at medium-low heat, add BONRAW Silverbirch sugar, mix and bring to a boil. Be sure to stir occasionally until the sugar is completely dissolved.
  7. Lower the heat. Arrange orange slices.
  8. Simmer for 45-50 minutes or until the rinds are a bit translucent. Be sure to swirl the orange slices in the pot every few minutes to make sure they are evenly coated with this sugar syrup.
  9. Place these slices on a cooling rack, let these candied orange slices sit for 24 hours at room temperature or until dry.
  10. After that time, dip each orange slice in Bonraw Silver Birch until fully coated.
  11. Leftovers can be stored in an airtight container in the fridge for up to 1 month.

Method for the coffee and chocolate bundt cake:

  1. Sift instant coffee, into a medium bowl, add dark chocolate and boiling water and whisk until the coffee is completely dissolved. Set aside to cool.
  2. Sift together the flour, baking soda and salt into a medium bowl and set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until light and fluffy. Add Bonraw Silver Birch and beat on medium speed for 5 more minutes, scraping down the sides with a spatula as necessary.
  4. Add the Greek yoghurt and mix until is fully incorporated.
  5. Add the eggs, one at a time, making sure each one is fully incorporated before adding the next one.
  6. With the mixer on low speed, add the flour mixture in batches, alternating with the coffee mixture.
  7. Pour the batter into the pan. Bake for 50-55 minutes at 175 C degrees Fan or until a cake tester inserted in the centre of it comes out clean.
  8. Allow to cool in the pans for a few minutes, then take out and place the cake on a cooling rack.

Method for the glaze:

  1. Combine the powdered sugar, milk, vanilla and salt in a bowl. Stir until smooth. Add more milk as needed to thin out the consistency.
Writer and expert
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