Nordic Ware Christmas Tree Bundt Pan...Sour Cream Orange Chocolate Cake

Nordic Ware Christmas Tree Bundt Pan...Sour Cream Orange Chocolate Cake

Cake:

2 1/4 cups all-purpose flour

1 cup unsweetened cocoa powder

2 tsp. baking powder

3/4 tsp. baking soda

1/8 tsp. salt

1 cup unsalted butter

1 1/2 cups granulated sugar

4 eggs

2 tsp. vanilla extract

1/2-1 tsp orange oil, to taste

1 TBS grated orange zest

1 1/2 cups sour cream

6 oz. bittersweet chocolate, melted and cooled slightly

Topping:

Confectioners' sugar for dusting

Whipped cream/Ice Cream, Fruit Sauce, etc. for serving

Directions:

1. It is important to have all the ingredients at room temperature before you start.

2. Place a rack in the center of oven. Preheat to 325°F.

3. Grease and flour a 10-cup Bundt® pan and set aside. Melt chocolate and set aside.

4. Measure flour and place in a large bowl. Sift cocoa powder, baking powder, baking soda and salt on top of the flour. Using a large whisk, mix the dry ingredients until fully combined. about a minute or so:making sure flour and cocoa is completely mixed. OR sift all dry ingredients twice, using a sifter. Set aside.

5. In a mixing bowl, beat the butter on medium speed until smooth and creamy about 30 to 45 seconds.

6. Reduce the speed and gradually add the granulated sugar. Beat until blended. Increase the speed to medium-high and continue beating until the mixture is light and fluffy, 3 to 5 minutes. From time to time, scrape the bowl.

7. Add the eggs one at a time, until the mixture is thick and creamy, 1 to 2 minutes From time to time, scrape down the sides of the bowl. Beat in the vanilla, orange oil, and orange zest.

8. Fold in the flour mixture in three additions and alternate with the sour cream until just blended. Begin and end with flour.

9. Gently fold in the melted chocolate( I didn't melt my chocolate, but just added it as chocolate chips).

10. Pour batter into prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, 50-60 minutes. Don't overcook, or it will be dry. Check at the 50 minute mark. Cool the cake upright in the pan for 15 minutes. Remove from pan and cool completely.*

11. Let the cake cool to room temperature before dusting with confectioners' sugar. Top slices with a dollop of whipped cream, a scoop of ice cream, a drizzle of creme anglaise, or fruit sauce.

* you can add a glaze on the warm cake by placing 1 cup of sugar and 1/2 cup water in a sauce pan. Heat until sugar dissolves. Remove from heat and then add 2 TBS chocolate liqueur. Brush warm cake with the glaze.