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Velvety Chocolate-Orange Bundt Cake with a Hint of Cardamom - photo 1
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Velvety Chocolate-Orange Bundt Cake with a Hint of Cardamom

Cakes and Bakes Desserts Dishes for Special Occasions 180 min Medium 14 wyświetleń ~64.91 PLN - (0)
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Description

Here is a recipe for a cake that is the essence of decadence and home warmth. This is not just an ordinary yeast cake – it is a masterpiece full of layers of moist, buttery dough, filled with intense, bitter chocolate filling with a refreshing hint of fresh orange zest and a subtle, spicy aroma of cardamom. After baking, the still warm cake is soaked in sweet orange syrup, which gives it incredible moisture and a glossy shine. Visually, it delights with its characteristic marbled cross-section, where light strands of dough intertwine with dark swirls of chocolate. It tastes best slightly warmed, accompanied by a cup of strong coffee or tea. Perfect for the holiday table, a weekend afternoon snack, or as an exquisite dessert for special occasions.

Składniki (16)

Servings:
12
  • Wheat flour type 500 500 g
  • Fresh yeast 25 g
  • Milk 3.2% 120 ml
  • Cukier drobny 70 g
  • Eggs 2 szt.
  • Masło 82% 100 g
  • Dark chocolate 70% 200 g
  • Butter 82% for the filling 100 g
  • Powdered sugar 80 g
  • Orange 1.3 szt.
  • Water 100 ml
  • Sugar for syrup 100 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Ground cardamom 2 g
  • Kakao ciemne 30 g
  • ✨ Opcjonalne
  • Pecan nuts 50 g
💰 Szacowany koszt dania: ~64.91 PLN (5.41 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Yeast dough

1

Start by preparing the yeast mixture. In a small saucepan, heat the milk until it is slightly warm but not hot (about 37°C – the ideal temperature is one that you can barely feel on your wrist). In a large bowl, crumble the fresh yeast, add one tablespoon of sugar (from the measured portion of 70g), and pour in the warm milk. Gently mix with a fork until the yeast dissolves. Cover the bowl with a clean cloth and set it in a warm, draft-free place for about 10-15 minutes. After this time, a thick, bubbly foam should appear on the surface, indicating that the yeast is active.

Ingredients: Fresh yeast, Milk 3.2%, Cukier drobny
This is a crucial moment! If the foam doesn't appear, the yeast is inactive and the dough won't rise. You need to start over with fresh yeast. Milk that is too hot will kill the yeast, and milk that is too cold won't activate it.
2

In a large mixing bowl (or on a countertop), place the sifted flour, remaining sugar, salt, and ground cardamom. Mix the dry ingredients with a whisk. In a separate, smaller bowl, crack the eggs and lightly beat them with a fork until the yolks and whites are combined. Cut the butter for the dough into small cubes and leave it at room temperature to soften.

Ingredients: Wheat flour type 500, Cukier drobny, Salt, Ground cardamom, Eggs, Masło 82%
Sifting the flour aerates it, which will make the dough lighter and fluffier. Use the dough hook in a stand mixer. All ingredients should be at room temperature, which will make it easier to combine them and for the dough to rise.
3

In a bowl with dry ingredients, add the risen starter and beaten eggs. Start kneading the dough on low speed with a hook mixer for about 5 minutes, until the ingredients combine into a uniform but still sticky mass. Then, without stopping the kneading, begin to add one cube of soft butter at a time, waiting for the previous portion to fully incorporate into the dough. After adding all the butter, increase the mixer speed to medium and knead the dough for another 8-10 minutes.

Ingredients: Masło 82%
Hand kneading will take longer, about 15-20 minutes. The dough will be very sticky at first - this is normal! Do not add too much flour. Patience is key. Gradually adding butter allows it to be perfectly absorbed by the gluten.
4

The dough should be smooth, elastic, shiny, and pull away from the sides of the bowl. It should pass the 'windowpane test' – when a small piece is stretched with your fingers, it should form a thin, transparent membrane that doesn't tear. Shape the dough into a ball, place it in a large, lightly oiled bowl, cover it with plastic wrap or a cloth, and let it rise in a warm place for about 1.5 hours, or until it doubles in size.

Oil in the bowl will prevent the rising dough from sticking. The ideal place for rising is a slightly warmed (up to 30°C) and turned-off oven with the light on.

Chocolate-Orange Filling

5

While the dough is rising, prepare the filling. Break the chocolate into small pieces. In a metal or glass bowl, place the broken chocolate and the butter for the filling. Set the bowl over a pot of gently simmering water (a double boiler), making sure the bottom of the bowl does not touch the water. Heat, stirring occasionally, until the chocolate and butter are completely melted and combined into a smooth, glossy mixture. Remove the bowl from the pot.

Ingredients: Dark chocolate 70%, Butter 82% for the filling
A water bath is the safest way to melt chocolate, preventing it from burning. Alternatively, you can melt it in the microwave, heating in 30-second intervals and stirring each time.
6

Add the sifted cocoa powder and powdered sugar to the melted chocolate with butter. Mix thoroughly with a whisk until you achieve a smooth paste without lumps. Wash the orange thoroughly, pour boiling water over it, and then grate the zest using a fine grater, being careful not to grate the white, bitter part (albedo). Add the grated zest to the chocolate mixture and stir. Set the filling aside to cool slightly and thicken – it should have the consistency of a thick paste that is easy to spread.

Ingredients: Powdered sugar, Kakao ciemne, Orange, Pecan nuts
If you want to use optional pecans, chop them coarsely and add them to the filling at this stage or sprinkle them over the spread filling on the dough.

Assembly and shaping of the bundt cake

7

Prepare a loaf pan measuring about 30x12 cm. Grease it thoroughly with butter and line it with baking paper, allowing the paper to extend beyond the longer sides of the pan – this will make it easier to remove the baked cake. Transfer the risen dough onto a lightly floured work surface and knead it briefly to deflate. Roll out the dough into a rectangle measuring about 40x30 cm.

Try to make sure the rectangle has even edges and thickness across the entire surface, which will ensure an even distribution of the filling. Use a rolling pin and sprinkle the work surface with a minimal amount of flour to prevent the dough from sticking.
8

Evenly spread the cooled chocolate filling on the rolled-out dough using a spatula or knife, leaving about a 2 cm margin along one of the longer sides. Roll the dough tightly into a log, starting from the longer side that is covered with filling all the way to the edge. Press the end of the log to seal it.

Leaving a free margin at the end will help seal the roll tightly. Roll the dough slowly and carefully so that the roll is compact.
9

Place the roll seam side down. Using a very sharp knife, cut the roll lengthwise in half, all the way through. You will get two long strands with visible layers of dough and filling. Now gently braid the two strands together, making sure that the cut sides with the layers are facing up. Carefully transfer the braided loaf to the prepared pan. Cover the pan with a cloth and let it rise again for about 30-45 minutes. In the meantime, preheat the oven to 180°C (fan).

This is the most challenging manual step, but crucial for the appearance of the cake. Work gently so that the filling does not overflow too much. The dough in the mold should rise noticeably, but it does not need to double in volume.

Baking

10

Place the risen cake in the preheated oven. Bake for about 40-50 minutes. After 25-30 minutes of baking, if the top of the cake starts to brown too quickly, loosely cover it with a piece of aluminum foil. To check if the cake is done, insert a wooden skewer into the thickest part – it should come out dry.

Every oven bakes differently, so monitor the baking time. Use a long skewer to ensure that the cake is baked through in the middle as well.

Orange syrup for soaking

11

At the end of baking the cake, prepare the syrup. In a small saucepan, place the water and sugar for the syrup. Squeeze the juice from the orange you zested (it should be about 50-60 ml). Add the juice to the saucepan. Heat over medium heat, stirring, until the sugar completely dissolves. Then bring to a boil and cook for about 2-3 minutes, until the syrup thickens slightly. Remove from heat.

Ingredients: Water, Sugar for syrup, Orange
The syrup does not need to be very thick; it should have the consistency of thin honey. Cooking it for too long will cause it to turn into caramel.
12

As soon as you take the hot cake out of the oven, immediately, while still in the pan, poke it in several places with a skewer. Then, using a kitchen brush or spoon, slowly and evenly soak the entire surface of the cake with the prepared hot orange syrup. Leave the cake in the pan for about 15 minutes to absorb the syrup, and then, grabbing the protruding parchment paper, carefully remove it and transfer it to a rack to cool completely.

Soaking the hot cake with hot syrup is key to achieving maximum moisture. Don't skip this step! Cooling on a rack ensures air circulation and prevents the bottom of the cake from becoming soggy.

Fun Fact

💡

Babka, as we know it today, with its characteristic swirls, is a modern interpretation of the traditional Jewish cake 'babka', popular in the diasporas in Poland and Ukraine. Originally, it was baked from leftover challah dough and filled with jam or cinnamon. The chocolate version gained immense popularity in New York.

Best for

Świąteczny podwieczorek Weekendowy brunch Elegancki deser Prezent dla bliskiej osoby

Tips

🍽️ Serving

Babka tastes best on the day it is baked, slightly warm. It can be served on its own or with a scoop of vanilla ice cream. Before serving, you can gently warm a slice in the microwave (10-15 seconds). Cut with a serrated knife to avoid crushing the delicate structure.

🥡 Storage

Store at room temperature, tightly wrapped in plastic wrap or in an airtight container for up to 3 days. After that, it may slightly lose moisture. It can also be frozen – whole or in portions. Thaw at room temperature.

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