Description
A rich and moist chocolate orange bundt cake, perfect for any occasion.
Ingredients
Scale
- 2 tablespoons shortening (softened, to grease the pan)
- 2 tablespoons all-purpose flour (to dust the pan)
- 1 ½ cups unsalted butter (at room temperature)
- 3 cups sugar
- 5 eggs (at room temperature)
- 2 tablespoons orange zest (2–3 oranges)
- 3 tablespoons orange liqueur (such as Grand Marnier, or orange juice)
- 1 teaspoon vanilla extract
- 3 cups all-purpose or cake flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup milk
- ⅓ cup unsweetened cocoa powder (sifted)
- 1 cup heavy cream (or heavy whipping cream)
- 8 ounces semisweet chocolate (chopped)
- ¼ cup brown sugar (dark)
- 1 tablespoon corn syrup (or runny honey)
Instructions
- Preheat oven to 350º F (180ºC).
- Grease a 10 or 12-cup bundt cake pan (26cm) with 2 tablespoons shortening, covering every angle, nook and cranny. Dust with 2 tablespoons all-purpose flour, shaking off excess. Reserve.
- Beat softened 1 ½ cups unsalted butter in a large bowl with an electric mixer, or in a stand mixer with the paddle attachment, slowly adding 3 cups sugar and beating for 2 to 3 minutes after all is added.
- Add 5 eggs, one at a time, beating well after each addition.
- Add 2 tablespoons orange zest, 3 tablespoons orange liqueur or orange juice, and 1 teaspoon vanilla extract.
- Sift 3 cups all-purpose flour, 1 teaspoon baking soda, and ¼ teaspoon salt together in a small bowl or have them measured and sift directly over the butter mixture.
- Add the dry ingredients (also called the flour mixture) in three additions alternating with ¾ cup milk in two additions. Don’t overbeat after adding flour, simply beat just until incorporated.
- Transfer 1 cup of this mixture to a small bowl and mix into it the sifted ⅓ cup unsweetened cocoa powder. Gently mix until you have a smooth batter.
- Add half the orange batter into the prepared bundt pan, spreading evenly. Drop half of the cocoa mixture over it, and swirl a few times with the tip of a knife. Repeat with the remaining batters. You will have two layers of marbled cake mix.
- Bake for 1 hour or until a cake tester or toothpick inserted in the center comes out clean. It might take several more minutes.
- Transfer to a wire rack and let cool completely before glazing. If you know your pan (they differ a lot depending on the material and use), remove it the way you always do.
- Pour the chocolate glaze on top of the cake and let it drip down the sides. You can scoop the drippings and pour them over again. Do this quickly before it sets. You can decorate with orange slices, orange peel, or rind.
- Finely chop 8 ounces semisweet chocolate and put it in a bowl, preferably glass.
- In a small saucepan heat 1 cup heavy cream with ¼ cup brown sugar. Remove just when it’s about to boil. It should have small bubbles in the outer rim.
- Immediately cover the chopped chocolate with the hot cream. Let stand 1 minute to soften.
- With a wire whisk start mixing from the middle out. The chocolate will mix with the cream and create a smooth and shiny chocolate mixture.
- Add 1 tablespoon corn syrup, mix well and it’s ready to use.
Notes
- This cake can be decorated with fresh orange slices or zest for an added touch.
- Make sure to let the cake cool completely before glazing to ensure the glaze sets well.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg