Have I ever mentioned the fact that I LOVE chocolate?
Well, it’s true.
I do.
I know that it’s probably hard to believe, but you’re going to have to get used to the idea.
When I found out that Tanya of Dessert Stalking had chosen chocolate as the theme for this month’s #bundtbakers, I was over the moon. Thank you Tanya!!! I’ve made a lot of bundts in this group, but this whole time I’ve only made one other chocolate cake. It’s a cryin shame is what it is, and I promise that I’m appropriately ashamed.
I usually prefer dark chocolate over milk or white, but to be honest I’ll take any and all of the above given the opportunity. I’m the kind of person who keeps a dark chocolate bar (or two) hidden in a drawer in my night stand just in case of emergencies. I only need a few squares at a time when I need my fix, but when I need it, I really need it.
I know I inherited that trait from my mom, who’s secret chocolate stash is kept in the drawers of her vanity. When I first found out about it I couldn’t believe that she would dare to withhold chocolate from me and have the audacity to keep some for herself. These days, I get it.
When I was trying to decide on a chocolate bundt to make this month I was totally overwhelmed by the possibilities. There are just too many delicious things you can do with chocolate and I couldn’t even begin to narrow it down.
Every time I’d think of something, my mind kept wanting to wander back to a chocolate orange bundt that I made when I was just getting this blog off it’s feet. That cake was so moist and tender and brightly flavored and super duper chocolatey that it might just be one of my favorite bundts I’ve ever made.
Now, I don’t want to get into the habit of repeating recipes around here, but I knew this cake deserved to be revisited. I originally made it way back in the beginning, back before I’d found out about and joined up with the #bundtbakers gang, back when I was still using an iphone to take my photos, and most importantly, back when I didn’t really have many readers other than my mother. Not only is this recipe new to the bundt bakers, but I also think it deserves to be highlighted with better photos and to be seen and shared with as many people as possible, which simply wasn’t the case the first time around.
I’ve done this with a small handful of my other favorite recipes from the first few months of Brooklyn Homemaker, and I saw no reason not to revisit this one too. So, chocolate orange bundt cake it was.
I made a few minor adjustments to the original recipe from back in 2013, but for the most part little has changed. This cake is rich and dark and sublimely chocolatey with an assertive cocoa flavor backed up with soft and melty morsels of finely chopped dark chocolate. The orange zest and juice in the recipe, along with the orange glaze poured over the top, elevate this cake and give it a boost of sweet fruity brightness that can be unusual with chocolate cakes. The crumb is soft and tender, and the cake is so moist that it stays perfectly delicious for several days if covered well. I took half of the cake to work with me and my coworkers devoured it and raved about how wonderful it was. One of them loved it so much that she took a slice home to her roommate, and has been asking me ever since when I’d be posting the recipe so she could try it herself.
If you’re into chocolate, this is a cake you really gotta try. If you’re not, you need your head examined.
Another thing you gotta do if you’re into chocolate is make sure to scroll down past the recipe to check out all the other mouth-watering, craving-satisfying, unbelievable chocolatey creations the other bundt bakers came up with this month. I myself can barely handle all this chocolate in one place.
Chocolate Orange Bundt Cake
For the Cake:
1 1/4 cups orange juice
zest of 3 large oranges
3/4 cup Dutch process cocoa powder
2 1/4 cups sugar
1 1/4 teaspoons kosher salt
2 teaspoons baking soda
2 whole eggs
1 egg yolk
1 1/4 cups buttermilk
1 cup peanut oil (or other neutral vegetable oil)
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour, sifted
1 cup finely chopped dark chocolate or mini chocolate chips
For the Glaze:
2 cups confectioners’ sugar
1/4 cup fresh orange juice
zest of one orange
Place an oven rack in the center of the oven and preheat to 350 degrees F.
Generously butter and flour a 10 to 12 cup Bundt pan and set aside.
Whisk orange juice and cocoa powder in a small saucepan and bring to a simmer, whisking frequently. Remove from heat and let come to room temperature.
In the bowl of a stand mixer with a whisk attachment, mix together the sugar and orange zest until the zest is well distributed and has turned the sugar orange. Add the salt, eggs and egg yolk and mix on low for about 1 minute. Add the buttermilk, oil and vanilla extract and mix on low again for another minute.
Add the flour and baking soda and mix on medium speed for 2 minutes. Add the cooled cocoa mixture and mix on medium speed for 3 minutes. Mix in chopped chocolate on low. The batter will be very loose. Pour into the prepared cake pan and bake for 55-65, or until a cake tester or toothpick inserted in the cake comes out clean.
Let the cake cool in the pan for about 20 minutes before inverting onto a rack to cool completely.
make the glaze:
Whisk confectioner’s sugar, orange juice and zest until free of lumps. I like to do this in a glass measuring cup with a spout so you can pour the glaze easily.
Place a sheet pan under the rack with the completely cooled cake. Pour the glaze over the Bundt cake, covering it completely. If you have leftover glaze pour it from the pan back into the measuring cup and go back in for another coat. Transfer to a cake plate or platter by gently sliding the cake off the rack, use a thin spatula to help lift it if necessary. Leave at room temperature until ready to serve. The glaze will harden and form a sort of candy shell and keep the cake nice and moist.
It’s probably a good thing that I’m not able to taste all of these cakes because I’d probably eat until I burst given the chance. All this chocolate sure has me drooling guys!!!
- Apricot Almond Bundt Cake with Dark Chocolate Ganache by Cassandra at Cassie’s Kitchen
- Blackforest Bundt Cake by Anshie at SpiceRoots
- Chocolate and Almonds Bundt Cake by Kathya at Basic N Delicious
- Chocolate and Lavender Bundt Cake by Aisha at La Cocina de Aisha
- Chocolate Buttermilk Bundt Cake by Beatriz & Mara at I love Bundt Cakes
- Chocolate Covered Strawberry Bundt Cake by Julie at Eat, Drink, and Be Mighty
- Chocolate Crumb Bundt by Catherine at Living the Gourmet
- Chocolate Custard Floating Island Bundt Cake by Jelena at A Kingdom For a Cake
- Chocolate Honeycomb Bundt by Sue at Just Sew Sue
- Chocolate Irish Cream Bundt by Anne at From My Sweet Heart
- Chocolate Orange Bundt Cake by Tux at Brooklyn Homemaker
- Chocolate Pound Cake by Renee at Magnolia Days
- Chocolate Rose Bundt Cake by Lara at Tartacadabra
- Chocolate Strawberry Pound Cake by Wendy at A Day in the Life on the Farm
- Cider White Chocolate Bundt Cake with White Chocolate Glaze by Patricia at Patty’s Cake
- Dark Chocolate Pomegranate Bundt Cake by Linda at Brunch with Joy
- Devil’s Food Chocolate Bundt Cake by Tanya at DessertStalking Blog
- Double Chocolate Sour Cream Bundt Cake by Carola at En La Cocina de Caro
- False Chocolate Bundt Cake by Anna at Media RaciÛn Doble, Por Favor
- Guava and Chocolate Bundt by Kelly at Passion Kneaded
- How the Grinch Stole Valentine’s Day by Lauren at Sew You Think You Can Cook
- Kickin Chocolate Bundt Cake by Kaylin at Keep it Simple, Sweetie
- Lemon Glazed White Chocolate Cream Cheese Pound Cake Mini Bundts by Laura at The Spiced Life
- Mars Bar Bundt by Tara at Noshing With The Nolands
- Marshmallows Chocolate Bundt Cake by Shilpi at SimplyVeggies
- Quadruple Chocolate Bundt by Stacy at Food Lust People Love
- Red Velvet Bundt with White Chocolate Roses by Laura at Baking in Pyjamas
- Sacher Bundt Cake by Esti at Mummy & Cute
- Spicy Chocolate Mini Bundt Cake by Rocio at Kids & Chic
- Triple Chocolate Buttermilk Bundt Cake by Teri at The Freshman Cook
- Tunnel of Fudge Bundt Cake by Rebekah at Making Miracles
- White Chocolate & Raspberries Bundt Cake by Samantha at Un Mordisco Un Pecado
.
Interested in learning more about us? #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient. You can see all our of lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page here.
If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.
I couldn’t wait to see your cake and photos because they are always so incredible. The citrus punch to go with chocolate is a great idea and I’m glad you shared this recipe, well, again.
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Thank you so much!!!
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your photos are always so good and also your bundt :)
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Thanks! :)
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I love your photography. How do you get the social media buttons in the top left of your blog?
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Thanks Sue! It’s kind of complicated but I found the images for the buttons somewhere online, and then uploaded them and attached the links using a wordpress text widget. I’m not very good at writing html, but after a few tries I got them all to work.
I wish I had a simpler answer for you!
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Your cake looks like a small piece of art, the Terry’s orange people would be very jealous
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Haha! Thanks!!!
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Gorgeous as always!! Love the flavor combination – there’s nothing quite like chocolate and orange together; always makes me think of Christmas time and those silly “chocolate oranges” you whacked on the table and ate in “sections”… ahhh… childhood… and yes, I keep chocolate stashed in my bedside table too… because when you need some chocolate, you NEED some chocolate! :)
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I loved those chocolate oranges at Christmas too! Now I think they’re a bit too sweet for me but this cake is the perfect way to get my fix!
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Why aren’t you/didn’t you lick the plate?!? OMG!!
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Hahaha!!!
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This cake looks so delicious Tux! Your photos are just gorgeous too!
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Thank you so much Julie!
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Love the depth of chocolate color in this cake. I can’t believe you haven’t done a chocolate bundt yet — clearly holding out on us. This one just looks so great. Orange + chocolate always reminds me of a winter day, so I may have to make this before the spring thaw!
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Hahaha! Thanks Julie! This is actually the second chocolate cake, I did a chocolate peppermint for christmas, but there definitely should have been more! You definitely should try this! Perfect for cold weather!
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As a citrus grower and Lover-PLEASE where is my spoon for icing?
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Come and get it!
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Not into COLD-FRIGID-TEMPS of Brooklyn, NY…My Citrus would freeze Pronto Tux?!
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Love orange and chocolate together. You bundt is absolutely stunning!!
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Thank you!
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You’ve come a long way with your blog! You photography is stunning. Thank you for sharing this recipes with the world. I can’t wait to try it for myself!
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Thank you so much!
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Dear Tux, I enjoy chocolate in all forms too. Chocolate and orange though is a winning combo. I love oranges just as much as chocolate too! Marmalade and nutella on toast is a delicious snack. This cake looks beautiful. I know I would enjoy this!! Have a wonderful day, Catherine
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Thank you Catherine!
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Spectacular Bundt cake and spectacular pictures, Tux, congratulations!! The drizzle is amazing, I am certainly going to try your recipe the next time! Best wishes from Spain – Lara
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Thank you! Your cake is beautiful too! Congratulations to us all for getting to eat all that chocolate!
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Looks amazing as always! x
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:) Thank you!
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Wow Tux! What a beautiful cake! You picked a great bundt pan to showcase this one. I am such a sucker for the chocolate-orange combo. But that 5th photo in your post….that creamy orange drizzle…..you are killing me! P.S…..I’ve adjusted my description of the group in my post. But judging from your great baking skills and beautiful photography…..the cheese won’t stand alone….but he’ll certainly stand out! : )
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Thank you so much Anne! Glad you’re back to the group! Your cake is definitely making me drool all over my keyboard!
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Oh my God! THUD ! (That’s the sound of me dying and going to heaven only to return for a bite of this cake) . I have so much to learn from you. Absolutely stunning photos and what an incredible flavor combination.
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Hahahaha!!! Thank you so much!
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The cake looks delicious and the photos are spectacular!!!!
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Thank you!
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My mom also has a secret stash of chocolate, and when you give her truffles for her birthday or valentines day, she doesn’t like to share (who can blame her?) The only thing my mom loves more than pieces of dark chocolate, is chocolate covered candied orange peel! I love the combination of orange and chocolate, this cake looks divine!
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I love it! I’m lucky that my husband doesn’t like dark chocolate so I usually don’t have to share- haha
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Okay this cake is seriously too good to eat. I would be so proud of accomplishing a cake that looked like that – that I would just parade it around. Annnd it sounds delicious too. Nom nom. PINNED.
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Thank you!!!
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Your mom sounds like a woman who has her priorities in order, Tux! I’ll bet there were many times when she needed the secret stash. :) I’m with you on the dark chocolate; it’s my favorite but I am also willing to be flexible. What a classic combination, orange and chocolate, and what a gorgeous cake!
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Thanks Stacy!
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Your bundt cake, just looks amazing… You had a perfect pan… Great combination….
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Thank you!
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Well, what can I say…Pairing chocolate with orange is always a winner, your pictures are amazing and yes, I admit I keep small chocolate bars in my bedside table drawer just in case of an emergency…
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Wowww!!! It looks amazing!!! Orange and chocolate is a perfect pair. Your bundt looks so moist and chocolatey…!!! I love it!!! I love that mold, don’t you? It’s my favourite!!!
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Lol, I think I’d burst too if I had all of the feature bundts in front of me. Your cake looks wonderful and packed full of fresh orange flavour. Beautiful cake as always Tux!
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:) Thank you!
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This cake is absolutely gorgeous!
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Thank you!
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I wanted to make a chocolate-orange cake but wasn’t sure that I’d like it. I am not sure why I keep running away from the citrus-orange pairing. I need to try it some day. I’d do a mini version right now but I am trying to stay refined-sugar free. We won’t talk about the 3 cookies that I ate.
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I’m obviously a total newbie when it comes to bundt cakes but that cake pan is so awesome! Wow! Also…that looks absolutely delicious.
xoxo,Sam.
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Thank you!
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Fabulous looking cake Tux, and I do really love that your sheet pan in the glaze photo looks just as old and stained as mine – you gotta hang on to those old favourites :)
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Thank you! I bought new pans when I started working on my photography but found that I liked the way my old favorites looked better anyway!
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LOL! “….you need your head examined.” Ok – where did you find that stunning bundt pan?? And if you say something cray like “I got it at a Parisian flea market…”
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Gorgeous, gorgeous photos, btw.
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Thank you so much!!!
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Found it! Ordered! Pulling out the Queen Elizabeth Cake recipe! Thanks for the inspiration!!
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Ooops! You’re too fast for me! Glad you found it- Nordic Ware makes the best bundt pans!
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They do!!! I live in Canada and Williams Sonoma FINALLY started shipping here! I think I will shelve the QE cake recipe for now (maple fudge pecan icing will give me instant diabetes) and try out this chocolate orange recipe of yours! Again – thank you!
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Sounds amazing!!!
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Thanks for the recipe. I bought a bundt pan recently and have been hunting out great recipes. This is in the oven and it’s smelling amazing!
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You’re so welcome! I hope you love your new pan, and the recipe!
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This cake was so beautiful I just HAD to make it! Wow! It turned out perfect. Thanks for sharing.
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So so so glad to hear that! I love to hear when people make my recipes! – especially when they turn out hahaha!!!
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Look so lovely cake, must bake it. I have a question: could i substitute the buttermilk with something else because it is not available in Sweden.
Thanks
Jian
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I would recommend just using regular (whole) milk, but use about 2 tablespoons less since milk is thinner than buttermilk. No need to add lemon juice or vinegar, there’s enough acid in the orange juice.
I hope it works out well for you! This is one of my favorite cakes ever!
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