Marbled Bundt Cake (Chocolate, Orange and Chilli)

I returned to another old favourite for my son's 40th birthday cake. Both he and I have birthdays in the first half of July, so in truth, it was a shared cake, and he expressed no preference as to what I baked.

The recipe originally came from Alice Medrich,  but over the years I've made a few tweaks. Most importantly I've reduced the size of the cake to fit the only bundt tin I have and converted the American cup measurements to metric weights and volumes. I've also replaced the pepper in the recipe with cayenne pepper, and added the finely grated zest of an orange.

The cake is made with oil (olive or sunflower, depending on whether or not you want the extra flavour of olive oil) and cold milk and eggs, so is quick to make without needing to wait for ingredients to get to room temperature. The two batters are just layered into the pan and the marbling is formed by the movement of the batters in the tin as the cake cooks.

I was a little disappointed with the frosting - it didn't flow as far as I'd hoped, and then didn't set as firmly as I expected either - but that might have been due to the temperature in the kitchen - it was the hottest day of the year! I wouldn't usually frost this cake, but it was for a celebration!

I used another favourite - a Mary Berry recipe - for the frosting. Melt 90g of dark chocolate and 30g of butter together, then beat in 1 tablespoon of golden syrup and 1 1/2 tablespoons of milk. If used straight away, it should be a glaze, although I usually wait until it's cooler before spreading it on top of a cake to give a fudgy frosting. This time I wanted a flowing glaze, but it was too thick to cooperate! 

The revised recipe for the cake is written out in full in this post here on my blog, so there's no need to repeat it here. I will add that I now prepare bundt tins with a homemade lining paste, following Nancy Birtwhistle's recipe, which you can find in this recipe on her website. Once made, the paste (equal quantities of oil, flour and Trex cooking fat) keeps for many months in the fridge, in an airtight jar, and just needs bringing up to room temperature before use. I've used it for a few years now and it's never failed - the cakes have always released from the bundt tin perfectly.