orange juice

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 I originally made it way back in the beginning, back before I’d found out about and joined up with the #bundtbakers gang, back when I was still using an iphone to take my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

Servings: 12ish
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adapted from Joy the Baker

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

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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.

It’s been a minute I know. I’m sorry.

I think this little two week break is the longest I’ve ever gone between posts since I started this whole adventure. I promise that I have a very good reason for for my little hiatus.

I’ve been working on giving my kitchen a little facelift. I told you a few weeks ago that I wanted to change a few things in there, and your comments and encouragement gave me the strength to take action on a project I’ve wanted to tackle for years but never did. I don’t want to give anything away just yet, but rest assured things are looking rather different in there.

I’ve still got a bit of work to do, but I hope to be able to give you a peek at the progress in a week or two. Right now though, the kitchen is a total mess, and Russell and I have been surviving on delivery pizzas, tacos, and Thai food. I really can’t wait to get back in there and start cooking again, and get back into the swing of things over here too.

Luckily, I had the foresight to make one last treat before the disarray began. I’ve been so distracted over the past few weeks though, that it’a just taken me this long to get around to posting the recipe.

This cold weather has me craving some homey comforting sweet bread, with a healthy dose of warm spice. At first I was thinking about making pumpkin bread, but on a whim I decided to try it with butternut squash instead. Butternut squash, roasted and pureed, has much the same texture as pureed pumpkin, but has a brighter, fresher, sweeter flavor.

To compliment that brightness and sweetness, I added a bit of fresh orange zest to the recipe. I kept the cinnamon in the recipe for the traditional warmth, but in place of nutmeg I substituted a bit of ground ginger and clove to compliment the citrus. Then I topped the whole thing with a thick orange glaze.

This loaf is incredibly moist and tender, with a wonderfully homey and satisfying flavor. It’s such a fun yet familiar twist on traditional pumpkin bread. The warm spice is perfectly suited to the flavor of the earthy roasted butternut squash, and the orange zest adds a lovely touch of brightness. The bread itself is so perfect on it’s own that it doesn’t even really need the glaze, and would be just as good with a simple swipe of soft unsalted butter.

I added the glaze to boost the citrus flavor, but I have to admit that I found it just a bit too sweet for my taste. My sweet tooth just prefers something a bit more subtle. If you think you’re like me and might prefer a more refined sweetness, you could skip the glaze altogether if you like. You could also try using less sugar to make a thinner glaze, or even try a cream cheese icing instead. If you like a nice dessert-like sweetness though, just make the glaze as is. Either way, a slice of bread will be heaven with your morning coffee or perfect as a treat at the end of the day.

Orange Glazed Roasted Butternut Squash Bread

Servings: Makes 2 loaves
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adapted from Once Upon a Chef

Bread:
1 small to medium butternut squash
2 teaspoons peanut or vegetable oil
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
zest of 1 orange
1 teaspoon ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 3/4 cups sugar
1 1/2 sticks (3/4 cup) unsalted butter, melted
2 large eggs

Glaze (optional):
zest of 1 orange
1/4 cup fresh squeezed orange juice
2 cups confectioners (powdered) sugar, sifted

Preheat oven to 400 degrees. Cut the butternut squash in half lengthwise and remove seeds. Rub flesh with oil and place cut side down on a parchment lined baking sheet. Roast for 35 to 40 minutes or until soft when pushed with a finger. Cool until cool enough to handle.
Peel the skin off the outside of the squash, and puree the flesh in a blender or food processor, or in a bowl using an immersion blender.
Measure out 2 cups of puree and save the rest for another use, or feed it to your dogs.

Reduce oven to 325 degrees. Butter and flour two 8 ½” x 4 ½” loaf pans.
Combine flour, salt, baking powder, baking soda, orange zest, and spices in a bowl. Whisk until well combined and set aside.
In another bowl, mix together sugar, melted butter, and squash puree. Whisk in eggs, one at a time, until well combined. Fold squash mixture into flour mixture until combined.
Turn batter into prepared pans, dividing evenly, and bake for about 65 – 75 minutes, or until cake tester inserted in center comes out clean. Let loaves cool in pan about 10 minutes, then turn out on wire rack to cool completely.

Once the loaves are cooled, whisk together the glaze ingredients until smooth and free of lumps. Pour over the loaves and smooth the top. Let the glaze set for a bit before slicing.