• Grease your bundt pan with Cake Goop (equal parts: Flour, Oil & Shortening) See Grandbaby Cakes recipe for homemade Cake Release/Goop here. This is my preferred method now as opposed to butter & flour.
• Zest all 3 oranges directly into your mixing bowl. Then add the sugar to the mixing bowl with the orange zest and beat until you get orangey sugar.
• Then juice all 3-4 oranges (You need 1 cup of juice total here). Then add it to a saucepan, start warming the pan on low and whisk in the cocoa powder. Whisk until mixture is smooth with no clumps and it just starts steaming. Then remove from heat and let cool.
• Preheat oven to 350 degrees.
• 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 mix on low just until combined. Then fold in the chocolate chips.
• Slowly pour your cake mixture into your prepared bundt pan and tap the sides of the bundt pan a few times with a woooden spoon to make sure there are no air pockets.
• Using your spatula to 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 45-50 minutes, (Start checking at 45 minutes) or until a toothpick comes out clean. Please remember baking varies per oven and elevation. For me 45-48 minutes come out perfect at sea level.
• Let the cake cool in the pan on a cooling rack for at least 30 minutes. After the 30 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. Place on parchment paper in case you don't want to make a mess when glazing it. (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.
• Add the powdered sugar to a large glass measuring cup or bowl, then add the zest and orange juice. Immediately whisk the zest and juice with the sugar till your glaze is lump free. If it's too thick for your liking, add 1/2 Tbsp. at a time of water or milk to thin a little for glazing.
• Once your cake is completely cool you may glaze the cake.

Glazing the cake

• One way to glaze your cake is on a fine meshed cooling rack or you can transfer it parchment paper over a rack so that you can slide or lift the cake off once the glaze is set. If using a rack place a sheet pan lined with foil or parchment paper under the rack to catch the drippings.
• 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 in a hot room.
• You may enjoy the cake for a few days...if it lasts that long that is.