Harriet: (Hands her a plate with something draped in plastic wrap over toothpicks).
Maria: "Thank you... what is it?"
Harriet: "It’s a bundt."
Maria: "A bunh?"
Maria, nodding: "Bunnnnt…t"
Harriet, frustrated: "Bundt! Bundt!
(Neighbor to Maria in Greek): "Είναι κέικ Μαρία." (It’s a cake, Maria.)
Maria: "It’s a cake... I know! Thank you, thank you very much." (Walking away, aside to neighbor): "There’s a hole in this cake!"
Vintage Kitchen Notes written by my friend Paula. She belonged to a Bundt-a-Month blogging group so clearly fearless, that it became an inspiration for me to try again.
Cointreau and Chocolate Bundt Cake
Adapted and simplified from Golden Grand Marnier Cake, The Cake Bible
1/2 cup mini chocolate chips (Mark suggests diced candied orange peel instead.)
1/4 teaspoon Cointreau
1 1/2 teaspoons cake flour
3 large eggs
1 cup sour cream
2 teaspoons orange blossom water
1 teaspoon vanilla
8 3/4 ounces sifted cake flour
1/2 cup ground almonds
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons grated orange zest
1 cup unsalted butter, room temperature
1/2 cup sugar
1/4 cup freshly squeezed orange juice
1/3 cup Cointreau
Grease and flour a 9-inch bundt pan. This is important. Preheat oven to 350°F.
In a small bowl, mix the chocolate chips (or candied orange peel) with the 1/4 teaspoon Cointreau. When completely coated, add 1 1/2 teaspoons cake flour and toss to coat evenly. Set aside.
In a medium bowl, mix the eggs, 1/4 cup sour cream, orange blossom water and vanilla.
In the bowl of a stand mixer, whisk together dry ingredients and orange zest. Add the butter and remaining sour cream. Mix on low speed till dry ingredients are moistened. Increase speed to medium, and beat for 1 1/2 minutes. Scrape down the sides.
Add the egg mixture in three additions, beating for 20 seconds after each addition.
Scrape down the sides and gently stir in the chocolate chips.
Spoon batter into the prepared pan, and smooth the surface.
Bake in the center of the oven for 50-55 minutes, or until a wire tester comes out clean. The cake will have just started to shrink from the sides of the pan when it is done.
In the last few minutes of baking, heat the sugar, orange juice and Cointreau until the sugar is dissolved.
As soon as the cake comes out of the oven, place it on a rack, still in the pan, and poke the top of it all over with a skewer. Brush on half of the syrup. Cool in the pan for 10 minutes, then invert onto a serving platter. Brush with remaining syrup.
Serve dusted with confectioners sugar, with hot fudge in the side.