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a new toy for little cakes!
Prep Time30 minutes
Cook Time20 minutes
Servings: 6
ingredients:
  • 180 g butter
  • 120 g sugar
  • 1 tbsp vanilla sugar (not heaped)
  • 3 eggs
  • 150 g all-purpose flour
  • 1 tsp baking powder
  • 60 g dark chocolate flakes
  • 1 organic orange (zest & juice)
  • 2 tbsp orange liqueur
  • a pinch of salt
  • some oil for the baking pan (unflavoured OR lemon flavoured)
for the icing:
  • 90 g dark chocolate
equipment:
  • baking pan for 6 small Bundt cakes
  • electric handheld mixer
  • piping bag
how to:
  • Preheat the oven to 160 degrees C fan.
  • Oil the baking pan carefully - use a brush.
  • Grate the orange zest & squeeze the juice.
  • Mix butter, sugar, vanilla sugar & salt w/ the electric handheld mixer until well combined.
  • Add eggs & mix.
  • Add flour mixed w/ baking powder & mix.
  • Finally fold in the orange zest, 2 tbsp of the orange juice & the orange liqueur.
  • Add chocolate flakes.
  • Use the piping bag to distribute the batter equally in the 6 Bundt cake moulds.
  • Let it bake for 20 min in the preheated oven.
  • Don’t forget the famous test w/ the wooden pin ... If necessary add 3-4 min!
  • Let the small cakes cool own for about 5 min - then tip the baking pan carefully over & let the small Bundt cakes pop out.
  • Let them cool completely.
  • For the icing melt the chocolate in a bain-marie & distribute generously over the Bundt cakes.
Notes
You may store the cakes (covered) on your kitchen counter for at least 2 days. Afterwards you may store them in the fridge for 1-2 days.
Sorry: no experiences w/ freezing!