Let the glaze cool slightly before pouring it over top of the cake; it will give you the perfect consistency for achieving a pretty melted effect down the side of the Bundt.
- Prep time 25 minutes
- Total time 2 hours & 45 minutes
- Portion size 12 servings
Ingredients
Cake:
Milk Chocolate Glaze:
Garnish:
Method
Cake: In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in orange zest and almond extract. In separate bowl, whisk together flour, almonds, baking powder, baking soda and salt; stir into butter mixture, alternating with sour cream, making 2 additions of flour mixture and 1 of sour cream. Fold in chocolate.
Scrape into greased 10-cup Bundt pan, smoothing top. Bake in 325°F oven until cake tester inserted in centre comes out clean, about 45 minutes. Let cool in pan for 10 minutes. Invert onto rack; let cool completely.
Milk Chocolate Glaze: While cake is cooling, in heatproof bowl set over saucepan of gently simmering (not boiling) water, heat chocolate and cream, stirring, until melted and smooth, about 5 minutes. Let cool until lukewarm and sauce slowly runs off back of spoon, about 15 minutes. Spoon over top of cake.
Garnish: Sprinkle with almonds. Let stand until glaze is set, about 15 minutes.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 302 mg
- Sugars 26 g
- Protein 8 g
- Calories 415
- Total fat 26 g
- Potassium 195 mg
- Cholesterol 73 mg
- Saturated fat 14 g
- Total carbohydrate 40 g
%RDI
- Iron 9
- Folate 15
- Calcium 13
- Vitamin A 13
- Vitamin C 2
