Chocolate Orange Butter Cake

I have baked this cake before here and I felt like baking it again but this time in a round pan. I tried to make a fancy pattern and obviously it didn't work hah...hah....and my cake cracked :( 

So many cracks arrghh!!!!

But it didn't really matter as overall, the cake turned out well. It was moist and tender. The sort of cake that you can't say no to and one that would most likely have you asking for a second slice.

The two artsy fartsy oranges in the background was inspired by a story I read a long time ago. It was Shogun, I think where the geisha used her long fingernails to peel an orange into a lotus for her Anjin san. But don't worry, I used a knife. No Anjin san in sight.

I have added two extra ingredients - orange juice and booze in the form of rum. I just recently discovered that rum with chocolate and orange is vavavoom! 

With 250g of butter and 250g of sour cream, this is indeed a very rich cake. The butter gave it a really beautiful aroma and the sour cream gave it a very moist and soft texture. There is no harm indulging in such richness once in a while. After all, if you are going to have a butter cake, you might as well have one that is worth the calories. 

Phong Hong ate her portion liao. Quick take the cake away!

Right? Right? Of course I am right. That's why I am fat in the first place. Don't do what I do. Have one slice (small one, ah?) and then walk away. Don't eat the cake while standing at the table with 90% of the cake in front of you. Because chances are the percentage of cake going inside you will increase. 10:90, 20:80, 30:70 and on it goes until you realize that you ate half the cake. And believe me, I am very capable of doing that. This recipe is a keeper and should you want to try a chocolate orange cake, this is the one!

Chocolate Orange Butter Cake 

Recipe source : Adapted from Lovely Butter Cakes (page 16)

Ingredients :

Ingredients A
- 250g butter (I used Golden Churn)
- 150g caster sugar
- 3 eggs
- Zest of 1 orange
- Juice from 1 orange
- 1 teaspoon vanilla essence.

Ingredient B
- 250g self raising flour, sifted

Ingredients C
- 250ml sour cream

- 60g cooking chocolate (chopped and melted using double boiler)
- 1 tbsp rum (add to the melted chocolate)

Method :
1. Preheat oven at 160C. (Please adjust according to your oven)
2. Grease an 8" round baking pan with butter and sprinkle with flour. Set aside in the fridge.
3. Beat butter and add sugar. Beat until soft and fluffy.
4. Add eggs one at a time and beat well after each addition.
5. Add orange zest, orange juice and vanilla essence and beat till well combined.
6. Add ingredients B in four additions and sour cream in 3 additions. Beat well after each addition.
7. Take 1/2 of the batter and gently mix with the melted chocolate (do not overmix)
8. Alternate the plain and chocolate batter until all the batter is used up. Use a palette knife or skewer to marble the batter if you like.
9. Bake in preheated oven at 160C for 55-60 minutes or until a skewer inserted into the center of cake comes out clean.
10. Remove from oven and unmould after 10 minutes and let cake continue to cool.

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Ann of Anncoo Journal.