Peggy is my dear friend and neighbor who shares my passion for cooking and baking. She came up with the idea of baking this beautiful cake for simply no occasion at all! (I don’t think this colorful cute thing needs an occasion!)
This is what we did that yielded this mountain of sweetness: We baked a regular orange pound cake from a recipe that Peggy has from her mother and baked it in this cupcake cake mold. After cooling it on a wire rack, we smothered it with our homemade chocolate sauce that was the perfect coating for this delicious sponge cake.
Orange Pound Cake:
– 4 eggs
– Zest of 1 orange and 1 lemon
– 1 tsp vanilla
– 2 cups sugar
-1 cup orange juice
– 3/4 cup oil
– 3 cups flour, sifted
– 3 tsp baking powder
Homemade Chocolate Sauce:
– 2 cups milk
– 9 Tbsp sugar
– 1 Tbsp flour
– 1 Tbsp cornflour
– 1 Tbsp butter
– Dark unsweetened cocoa powder, according to taste
Preheat the oven to 360F.
Whisk the eggs in a bowl. Add the vanilla, orange zest and lemon zest. Add the sugar. Whisk until dissolved. Add the orange juice. Whisk. Add the oil. Whisk well. Now add the dry ingredients cup by cup whisking all along. The batter should be yellow in color and very smooth and silky. If you’re using a giant cupcake mold, butter both parts of the mold and pour half the batter in one part of the mold and the other half in the other part of the mold. If you’re using a regular bundt mold, simply butter the pan and pour all of the batter.
Bake for one hour. Test before taking out.
While the cake is baking, prepare the chocolate sauce. Mix all the ingredients in a saucepan. While continuously whisking, bring to boil. Turn off the heat when the sauce reaches the desired thickness. Let it cool before you coat your cake with it.
If using the giant cupcake mold: When the cake is ready and BEFORE turning it over, cut off the top of the cakes that have risen over the edge of the cake. You need both cakes to have a flat surface. Then, turn over both cakes and before you put them on top of each other to resemble a giant cupcake, spread a layer of chocolate sauce in between. When you have your cake assembled into a giant cupcake, spread the chocolate sauce all over. We chose to decorate it with the sugary little sprinkles that you can see in the photos.
If using a regular cake pan: When the cake completely cools down, slice it horizontally in half and spread a layer of chocolate sauce in the middle and then cover the whole cake with chocolate sauce. You can decorate it with the colorful sprinkles or with chocolate shavings.