Orange Chocolate Bundt Cake

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So if you guys haven’t noticed yet, Joy the Baker is probably my favorite food blogger. This is the story of the Bundt cake that made it so. B introduced me to this recipe and Joy’s blog just a little over a year ago, and I fell in love with both. This recipe calls for a Bundt pan, which I did not own at the time but was determined to do so once I had a taste of the cake. There’s so much that I love about this particular recipe that it’s become one of my go-to recipes.

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The chocolate and orange flavor pairing is a classic one. I do love chocolate, but I generally find it to be too rich to eat in large quantities. The presence of orange and the light and moist crumb of this cake helps offset the chocolatey-ness in this recipe. I could and probably will devour an entire one of these one day. There’s something about turning a Bundt cake out of its pan that is so satisfying. Maybe it’s the gently scalloped edges, or maybe it’s the swirl of chocolate weaving itself through the cake. Whatever it is, I encourage you to try this recipe. The beauty of a Bundt cake is that you can dress it up or down as much as you’d like, and either way, you don’t have to fuss with frosting the thing – especially if your frosting skills are sub par like mine!

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Do like I did and pair this up with a simple glaze. Other options include a sprinkle of powdered sugar, a coating of chocolate ganache, or even a cream cheese frosting.

Chocolate Orange Bundt Cake | Adapted from the Gourmet Cookbook

  • 3 1/2 cups cake flour
  • 1 Tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2 sticks (1/2 pound) unsalted butter at room temprature
  • 2 cups sugar
  • 4 large eggs, left at room temperature for 30 minutes
  • 2 teaspoons vanilla extract
  • 2 cups sour cream
  • 1/2 teaspoon orange extract
  • zest of 1 large orange
  • 4 tablespoons cocoa powder
  • 1/2 cup chocolate chips

Put rack in the oven and preheat oven to 350 degrees F.  Butter and flour a 12 cup Bundt pan and set aside.  Sift together flour, baking powder, baking soda and salt and set aside.

Beat together butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, about 3 minutes.  Add eggs one at a time, beating well after each addition, then beat in vanilla.  Reduce speed to low, add half of flour mixture, and mix until just blended.  Add sour cream, mixing until just combined, then add remaining flour mixture and mix until smooth.

Divide the batter evenly into two bowls.  In one bowl add the orange zest and orange extract and stir to combine.  In the other  bowl add sifted cocoa powder and chocolate chips and stir to combine.

First pour the orange batter into the buttered Bundt pan, spreading it evenly around the bottom of the pan.  Next, simply add the chocolate batter on top of the orange to cover.  No swirling is necessary, although you can swirl the batters together if you like.

Bake until cake is springy to the touch and a wooden pick inserted in the center comes out clean, 45 minutes to 1 hour.  Remove from oven and cool cake in the pan for 30 minutes.  Invert onto a cooling rack and cool completely.

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2 Responses

  1. hi , do u know if you have to use a bundt pan for this recipe, i want to make it for my daughter firts b-day, with butter cream frosting, please help

  2. hi , do u know if you have to use a bundt pan for this recipe, i want to make it for my daughter firts b-day, with butter cream frosting, please help,sorry forgot to hit notify me by email

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