Egg less Orange and Chocolate Marble Bundt Cake topped with Caramel Sauce

That day when Sayantani of A Homemaker's Diary posted the picture of her Egg less Orange and Chocolate Marble Bundt Cake in a food group, everyone drooled over the picture like anything. I was not able to sleep properly that night as in intervals the sight of the sumptuous cake popping up in front of my eyes. The next day was my SIL's birthday and got a very good reason to hit the cake without wasting any more time. And no need to say when it came out it became so tasty that I myself finished a good big portion of it.  

Before I move to the recipe I would also like to tell my readers that we Kolkata Food Bloggers are having the "Baking Palooza2013" event on our page. So don't miss to visit to get some awesome recipes on baking goodies. Now off to the recipe.

Ingredients:

For the cake:

Flour - 2 cups

Baking Powder - 2 tsps (2 pinches less)

Baking Soda- 1/2 tsp (1 pinch less)

Butter- 100gm (I used Amul)

White oil- 1/2 cup

Condense Milk- 1 can (I used Milkmaid)

Drinking Soda- 1/2 cup (More or less)

Orange Juice out of 2 large oranges

Cocoa Powder - 2 tbsps

Sweet Orange Flavour- 1/2 tsp (Optional)

For the caramel Sauce:

Amul cream- 1 small tetra pack

Brown Sugar- 1/2 cup

Butter- 2 tbsp

Method:

First make the Sauce:

1. Heat a pan and melt the butter. Add the sugar and stir till it melts. Add the cream and continuously keep on stirring. Let it change the colour and the consistency thickens. Take it off the flame and reserve.

Let’s make the cake:

2. Sieve the flour, baking powder, baking soda altogether 3 to four times.
3. In a separate pan beat the butter nicely. Add the condense milk, Orange juice and the oil. Beat nicely. I didn't use an electric hand beater. A normal hand beater works great here.
4. Now add the flour mixture to the liquid mixture and the soda too. Fold gently altogether in a nice batter. The consistence should not be runny but fall in drops. If you think the batter should me more soft add soda more.
5. Now separate the batter in to two halves.
6. Take one portion and add cocoa powder and mix nicely so that it gets incorporate in the whole mixture.
7. Pre- heat your for 8mnts at 200 Degree C. (I baked it in an OTG)
8. Take a Bundt pan. Grease it nicely with oil and dust with flour.
9. Pour the two halves haphazardly on each half's side and top but be careful don't mix the two portions.
10. Now tap the pan in a smooth surface to level the batter.
11. Take a knife or a skewer and in a round motion insert it in the batter and bring it out. Do it in the whole area so that it should create a swirl texture of white and dark colour when it will get cut.
12. Bake it for 40-45 mnts or until the knife inserted comes out clean at 180 Degree C.
13. Bring it out of the oven and cool it. Take it off the pan and then Pour the caramel sauce over the cake and serve.

Sending this to the ongoing baking event by Kolkata Food Bloggers: