Marbled Chocolate Orange Sour Cream Bundt Cake | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Marbled Chocolate Orange Sour Cream Bundt Cake
Total time: 20 min
Yield: 1
Ingredients: Toll House Semi Sweet Mini Morsels; San Francisco Salt Company Sea Salt, Pure & Natural; Cara Cara Orange; Navitas Organics Organic Cacao Powder; Nellies Free Range Eggs; Arm & Hammer Fridge-N-Freezer Baking Soda; Bob's Red Mill Gluten Free Double Acting Baking Powder (14 oz); Taylor & Colledge Organic Vanilla Bean Paste With Seeds; Chosen Foods 100% Pure Avocado Oil; Cake Mate Sugar, Blue; SIGNATURE SELECTS Bread Flour, Pre-Sifted; Daisy Light Sour Cream

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Marbled Chocolate Orange Sour Cream Bundt Cake

Serves 1

Marbled Chocolate Orange Sour Cream Bundt Cake- the prefect holiday addition to your table and it’s dairy-free for my friends with dairy intolerance, but so delicious that everyone will enjoy it!

0 servings

What you need

oz semisweet chocolate chips

San Francisco Salt Company Sea Salt, Pure & Natural

tsp fine sea salt

orange

cup cacao powder

free range egg

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

Bob's Red Mill Gluten Free Double Acting Baking Powder (14 oz)

tsp baking powder

Taylor & Colledge Organic Vanilla Bean Paste With Seeds

tsp vanilla bean paste

cup avocado oil

cup sugar

SIGNATURE SELECTS Bread Flour, Pre-Sifted

cup bread flour

cup sour cream

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Instructions

1. Preheat oven to 350 F;
2. Beat eggs with sugar, avocado oil, vanilla, sour cream and orange zest until well combined; sieve flour, baking powder and soda; beat until smooth;
3. Mix in 1/3 of the batter with cacao powder;
4. Pour 1/2 of the white batter over a greased Bundt pan and then 1/2 of the brown batter; swirl it around and repeat the same process twice;
5. Bake for about 50 minutes; cool for 5 minutes and flip as your release the edges;
6. Melt chocolate with coconut oil and pour over the cake; top with more zest, flaky sea salt and enjoy! Happy Holidays!

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