Creme De Cocoa Cake
Submitted by blackdragon
Microwave bundt cake spiked with creme de cocoa and orange juice, swirled with chocolate syrup. Rich, boozy, and ready in 25 minutes flat.
YIELD
1 cakePREP
10 minCOOK
10 minREADY
25 minThis cake breaks all the rules and gets away with it.
A white cake mix gets a serious upgrade with creme de cocoa liqueur, fresh orange juice, and vanilla pudding mix stirred right into the batter.
The real trick? Pouring chocolate syrup over the top without stirring, so it sinks and swirls into a fudgy ribbon as the cake cooks in the microwave.
The whole thing is done in about 25 minutes, bundt pan and all.
Pro Tips
- Do not stir the chocolate syrup into the batter! Let it sit on top and it will create gorgeous marbled layers as it cooks
- Let the cake rest in the pan for a full 10 minutes before flipping, or it may fall apart
- Dust with powdered sugar or drizzle with a simple glaze once cooled for an extra-polished finish
Ingredients
Directions
Combine all ingredients.
except the chocolate syrup. Pour ⅔ batter into greased bundt pan for microwave cooking.
Mix chocolate syrup with batter.
Pour over batter in pan, do not stir-don’t stir it in.
Microwave on full power 10 to 11 min. or til cake pulls away from edges from pan.
Remove from oven, let stand 5 to 10 min. before turning out on cake stand.
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