Do you remember those orange flavored chocolates that would break apart like an orange? This bundt cake was inspired by that delectable chocolate treat. I used to love getting those in my stocking as a child. Those chocolates were what made me love the orange and chocolate combination so much. This orange chocolate bundt cake is like the cake form of those tasty orange chocolates.
I think there’s something very classy about the bundt cake pan. The ring shape on the bundt pan turns a standard cake into a classy looking cake. The bundt cake pan became popular in the 1950’s in this country, inspired by a similarly shaped European ring-shaped cake. With a little baking know-how this classic cake can be made even more easily than a standard cake in my opinion. That’s part of the reason I like making a bundt cake. I’ve never been a fan of figuring out how to beautifully frost a cake. With a bundt cake you can easily drizzle a glaze over the top for extra pizazz and sweetness.
Orange Chocolate Cake Decadence
This orange chocolate bundt cake is no low calorie dessert. It’s a cake meant for special occasions and celebrations. The orange and chocolate combination give it an elegant appeal that will surprise your guests. The orange juice and lots of zest add a wonderful sweetness and make the cake a moist delectable cake to impress.
Making a Bundt Cake
Making a bundt cake is actually a bit easier than making a standard cake because you don’t have to fuss with frosting. I always find frosting cakes the hardest part, but with a bundt cake a glaze or just powdered sugar is most often the option for the exterior. It’s an easy and attractive way to finish your delicious baked cake without a lot of trouble. The glaze also helps keep the cake moist as well.
Bundt Cake Tips
A good bundt pan will help you create a gorgeous cake. Also, before you fill your bundt pan always grease the pan throughout the inner well real good with butter or a favorite baking oil and flour it evenly atop the grease. This will help keep your cake from sticking and allow your cake to release real easy after baking. Also, when you fill your bundt pan a good tip is to not fill your bundt pan more than about 3/4’s full. Gently tap the sides a few times while filling the pan to help avoid large airy voids. Lastly, if your filling is not too runny use your spatula to spread the batter about an inch up the outer sides and lower toward the center to avoid peaks.
Give this moist delectable bundt cake a try and let us know what you think!
Orange Chocolate Bundt Cake
- 1 cup orange juice I prefer fresh squeezed
- 3/4 cup Dutch Processed Cocoa Powder
- 2 1/2 cups all-purpose flour sifted (I sift it right into a 4 cup measuring cup)
- 1 3/4 cup granulated cane sugar
- 3 oranges they will all be zested and juiced in the recipe (I use navel oranges usually)
- 1 tsp salt
- 2 tsp baking soda
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1/2 cup butter melted (slightly warm ok, but not hot)
- 1/2 cup coconut oil melted (not hot)
- 1 1/4 cup whole buttermilk
- 2/3 cup semi-dark chocolate or chips finely chopped
- 1/4 cup orange juice
- zest of 1 orange
- 2 cups powdered sugar
- Grease your bundt pan with butter evenly over all inside exposed surfaces, making sure to get into all crevices. Then flour all greased surfaces. I find it easiest to use a sifter for even coverage.
- Zest all 3 oranges directly into your mixing bowl.
- Then juice all 3 oranges directly into a small saucepan and whisk in the cocoa powder while warming the pan on low. Whisk until mixture is smooth with no clumps and it just starts steaming. Then remove from heat and let cool to room temperature or just slightly warm.
- Preheat oven to 350 degrees.
- Add sugar to the mixing bowl with the orange zest and beat until you get orangy sugar.
- Add the eggs and salt and beat on low for about 30 seconds.
- Now add the butter, oil, buttermilk and vanilla extract and beat the mixture on low for about 30 seconds or well combined.
- Add the baking soda to the sifted flour, stir to combine and slowly add the flour about 1/4 cup at a time while mixer is going on low until there are no dry spots in the mixture. Stop the mixer if needed to scrape the sides and check that the flour is being well incorporated.
- Finally add the cocoa mixture and chopped chocolate to this mixture and mix on low for another 30 seconds until well combined.
- Using your spatula gently spread the batter up the outer sides of the pan about an inch all the way around. This helps with even baking and makes it less likely to form peaks.
- Bake your bundt cake for 50 minutes, or until a toothpick comes out clean. Please remember baking varies per oven and elevation. For me 50 minutes come out absolutely perfect and I'm at sea level.
- Let the cake cool in the pan on a cooling rack for at least 20 minutes. After the 20 minutes carefully invert the cake by tapping the sides a few times to loosen the cake. Then invert the cake onto a rack or plate to cool completely. (Keep in mind whatever you transfer it to to cool completely will be what you'll be glazing your cake on)
Making the glaze
- While the cake is cooling you can make the glaze.
- I think it's easiest to add the powdered sugar to a large glass measuring cup, then add the zest and orange juice. Immediately and gently whisk the zest and juice with the sugar til your glaze is lump free.
- Once your cake is completely cool you may glaze the cake.
Glazing the cake
- Depending on your decorating preference you may coat the entire outside of the cake or drizzle the glaze letting it drip over all sides. If you're losing too much glaze you may scoop up extra drippings and re-pour the glaze over the cake until it's all gone. THe glaze does help the cake stay moist longer so the more the better.
- Enjoy immediately or make a day ahead and keep in a cool dry place, not a hot room.
- You may enjoy the cake for a few days...if it lasts that long that is.