If you aren’t yet sold on the chocolate & orange flavor combo, or better yet, if you really love it, try this Finnish Tiger Cake. Though not strictly a traditional pound cake, it’s rich texture and flavor (and high amount of butter and eggs) put it in the pound cake family. This aptly named chocolate and orange marble cake is fitting for a wide array of seasons and occasions. It’s very simple to make, and a cute bundt pan will quickly elevate it to fancy-dessert status.
Tools & Equipment for Finnish Tiger Cake
- Stand mixer fitted with paddle attachment (or electric hand mixer)
- Bundt pan
- Mixing bowl
- Spatula
- Measuring cups & spoons
- Small bowl for ganache
- Liquid measuring cup
- Grater, to zest orange
Ingredients for Finnish Tiger Cake
- 1 cup (2 sticks) unsalted butter, at cool room temperature
- 2 cups granulated sugar
- 5 medium eggs
- 2 tsp pure vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 Tbsp cocoa powder, preferably Dutch-process
- 1 tsp instant espresso powder (optional): it won’t add a coffee taste! Espresso powder helps bring out the deep chocolate flavor.
- 3 Tbsp hot water
- zest of 1 orange
- juice of 1/2 orange, approx 3 Tbsp
For the chocolate ganache:
- 1/2 cup semisweet chocolate chips
- 1/2 cup heavy cream
The Process: How to Make Finnish Tiger Cake
Make the Batter
Preheat the oven to 350 degrees Farenheit.
Lightly butter the inside of a bundt pan and then dust the inside of the pan with a fine layer of granulated sugar. Tap out any excess. Set aside.
In a small mixing bowl, whisk together the flour and baking powder. Set aside.
Put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment (or use a large mixing bowl and an electric handheld mixer).
Cream butter and sugar on medium speed for about 3-4 minutes, until light and fluffy. Add the eggs and vanilla and beat well.
Reduce the mixer to low speed and gradually add in the dry ingredients mixture until well combined. The dough will be a thick cake batter.
Add The Chocolate & Orange Flavors and Bake
Remove approximately one-third of the mixture to a separate bowl.
Add the cocoa powder, espresso powder if using, and hot water to a small bowl and whisk well. Add the cocoa mixture to the mixing bowl with the smaller portion of the dough. Mix with a spatula until fully combined.
To the original bowl with the larger portion of dough, add the orange juice and orange zest and mix with a spatula until fully combined.
Spread half of the orange dough over the bottom of the prepared cake pan. Scoop the chocolate batter on top of that and gently even it out with a spoon or spatula, then top with the rest of the orange dough. Even gently again. I like to gently drag a butter knife through the dough a few times to help create the stripes.
Bake for 50-60 minutes, until cooked through. It will be browned on top and should be gently pulling away from the edges. A toothpick inserted in the middle should come out clean.
Let the cake cool in the pan for 10 minutes, then gently invert onto a plate or cake stand. Allow to cool fully.
Make the Ganache, Finish & Serve
For the ganache, place the chocolate chips in a small bowl. Heat the heavy cream to just below a simmer, then pour over the chips. Allow to sit for a minute, then whisk well.
Use a spoon or small ladle to scoop the ganache over the cake.
Frequently Asked Questions
How Should I Serve and Store Finnish Tiger Cake?
Serve this cake as a stand-alone dessert, sliced in healthy slabs alongside a strong cup of coffee. Or feature this lovely bundt cake as part of a much more diverse coffee table spread!
The unfrosted cake will keep for several days in the refrigerator.
Alternatives
A more authentic way to serve Finnish Tiger Cake would be to forgo the ganache, and simply dust the top with powdered sugar instead. Try that idea! Or swap the chocolate ganache for the orange glaze featured in my Finnish Sour Cream Cake here.
This cake is also sometimes made with chocolate & vanilla batters, as opposed to chocolate and orange. If desired, you can omit the orange juice and zest and add an additional teaspoon of vanilla extract to the original dough.
Finnish Tiger Cake (Tiikerikkakku)
Ingredients
- 1 cup 2 sticks unsalted butter, at cool room temperature
- 2 cups granulated sugar
- 5 medium eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 Tbsp cocoa powder preferably Dutch-process
- 1 tsp instant espresso powder optional
- 3 Tbsp hot water
- zest of 1 orange
- juice of 1/2 orange approx 3 Tbsp
- For the chocolate ganache:
- 1/2 cup semisweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 350 degrees Farenheit.
- Lightly butter the inside of a bundt pan and then dust the inside of the pan with a fine layer of granulated sugar. Tap out any excess. Set aside.
- In a small mixing bowl, whisk together the flour and baking powder. Set aside.
- Put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment (or use a large mixing bowl and an electric handheld mixer).
- Beat the butter and sugar on medium speed for about 3-4 minutes, until light and fluffy.
- Add the eggs and vanilla and beat well.
- Reduce the mixer to low speed and gradually add in the flour and baking powder mixture until well combined. The dough will be a thick batter.
- Remove approximately one third of the dough to another mixing bowl.
- Add the cocoa powder, espresso powder if using, and hot water to a small bowl and whisk well. Add the cocoa mixture to the mixing bowl with the smaller portion of the dough. Mix with a spatula until fully combined.
- To the mixing bowl with the larger portion of dough, add the orange juice and orange zest and mix with a spatula until fully combined.
- Spread half of the orange dough over the bottom of the bundt pan. Scoop the chocolate dough on top of that and gently even it out with a spoon or spatula, then top with the rest of the orange dough. Even gently again.
- I like to gently drag a butter knife through the dough a few times to help create the stripes.
- Bake for 47-55 minutes, until cooked through. It will be browned on top and should be gently pulling away from the edges. A toothpick inserted in the middle should come out clean.
- Let the cake cool in the pan for 10 minutes, then gently invert onto a plate or cake stand. Allow to cool fully.
- For the ganache, place the chocolate chips in a small bowl. Heat the heavy cream to just below a simmer, then pour over the chips. Allow to sit for a minute, then whisk well.
- Use a spoon or small ladle to scoop the ganache over the cake.
Notes
Pin for later:
What Should I Make Next?
Finnish Sour Cream Cake is another beautiful Finnish bundt cake, if you’re enjoying Finnish coffee cakes!
Try Chocolate Rye Torte for a fun, unique chocolate dessert!
Did you make this recipe? Let me know how it went in the comments! If you share on Instagram, please tag me at @sisuhomemaker. And I always love to hear from you- send questions, comments, concerns, etc to carol@sisuhomemaker.com!
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