orange zest

chocolate orange bundt cake #bundtbakers

Have I ever mentioned the fact that I LOVE chocolate?

chocolate orange bundt cake | Brooklyn Homemaker

Well, it’s true.
I do.

chocolate orange bundt cake | Brooklyn Homemaker

I know that it’s probably hard to believe, but you’re going to have to get used to the idea.

chocolate orange bundt cake | Brooklyn Homemaker

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.

chocolate orange bundt cake | Brooklyn Homemaker

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.

chocolate orange bundt cake | Brooklyn Homemaker

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.

chocolate orange bundt cake | Brooklyn Homemaker

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 I originally made it way back in the beginning, back before I’d found out about and joined up with the #bundtbakers gang, back when I was still using an iphone to take my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

chocolate orange bundt cake | Brooklyn Homemaker

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.

chocolate orange bundt cake | Brooklyn Homemaker

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 | Brooklyn Homemaker

Chocolate Orange Bundt Cake

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.

chocolate orange bundt cake | Brooklyn Homemaker

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!!!

BundtBakers

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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.

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orange glazed roasted butternut squash bread

It’s been a minute I know. I’m sorry.

orange glazed roasted butternut squash bread | Brooklyn Homemaker

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.

orange glazed roasted butternut squash bread | Brooklyn Homemaker

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.

orange glazed roasted butternut squash bread | Brooklyn Homemaker

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.

orange glazed roasted butternut squash bread | Brooklyn Homemaker

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.

orange glazed roasted butternut squash bread | Brooklyn Homemaker

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.

orange glazed roasted butternut squash bread | Brooklyn Homemaker

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.

orange glazed roasted butternut squash bread | Brooklyn Homemaker

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 | Brooklyn Homemaker

Orange Glazed Roasted Butternut Squash Bread

  • Servings: Makes 2 loaves
  • Print
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.

spicy gingerbread linzer cookies with orange white chocolate ganache

Don’t blink folks, it’s almost Christmas!

spicy gingerbread linzer cookies with orange white chocolate ganache | Brooklyn Homemaker

Every year it feels like it just sneaks up on me. No sooner have I taken a breath after the Thanksgiving dishes are washed than Christmas is a week away and I still haven’t done any shopping. I am terrible about waiting until the last minute to buy gifts. Always have been.

Luckily cookies make a great gift!

spicy gingerbread linzer cookies with orange white chocolate ganache | Brooklyn Homemaker

Growing up my family always had trays of cookies around in the days leading up to Christmas, and having a variety of treats around always made things feel that much more festive and celebratory.

spicy gingerbread linzer cookies with orange white chocolate ganache | Brooklyn Homemaker

One way to get that big variety of cookies for the holidays, without having to spend days in the kitchen, is to throw a cookie swap. A traditional cookie swap is basically a party where everyone makes one big batch of one type of cookie, and then everyone gets together and exchanges them. To make it really fun you can serve snacks and cocktails and have a packing station with cute paper boxes and cookie tins and tags and ribbons and twine. All the cookies are divided evenly and then everyone goes home with a handful of each type.

spicy gingerbread linzer cookies with orange white chocolate ganache | Brooklyn Homemaker

I’ve always wanted to host a cookie swap but have never felt like enough of my friends would want to participate to make it worth my while.

spicy gingerbread linzer cookies with orange white chocolate ganache | Brooklyn Homemaker

Thanks to the magic of internet though, I got to get in on the fun after all. This year I participated in the Great Food Blogger Cookie Swap, organized by Love and Olive Oil and The Little Kitchen.

the great food blogger cookie swap 2014 | Brooklyn Homemaker

The idea is simple. You register as a participating blogger, make a small donation, and you’re assigned three bloggers to send cookies to. Then three other bloggers are assigned to send cookies to you. It’s like secret santa through the mail, but with dozens of cookies! Last year over 600 bloggers participated and over $14,000 was raised for Cookies for Kid’s Cancer!

spicy gingerbread linzer cookies with orange white chocolate ganache | Brooklyn Homemaker

I wanted to make a recipe that felt really special to me, and had flavors that I’ve always associated with the holidays. I’ve always had a love of dark molassessy spice cookies at Christmas, and linzer cookies have always felt really fancy, so I decided to combine the two ideas into one perfect holiday cookie.

The gingerbread recipe I used has been my favorite for years, and makes a really delicious cookie all on it’s own. If you want to make gingerbread cut outs, this is a great recipe to try. The cookies are thick and chewy and dark and bursting with plenty of spice. There’s warm spices like cinnamon and cloves, but there’s also a nice hint of actual heat from ground black pepper and ginger.

To take things to a whole other level of fancy, I sandwiched the cookies with an orange white chocolate ganache filling. It’s just the right amount of creamy sweetness and bright citrus zest to perfectly compliment the chewy spiciness of the gingerbread. When choosing white chocolate it’s really important to read the ingredients and make sure it actually contains cocoa butter. Most white baking chocolate and white chocolate chips actually don’t, but are instead white chocolate flavored sweetened palm. My advice is to look for plain white chocolate bars in the candy aisle instead.

spicy gingerbread linzer cookies with orange white chocolate ganache | Brooklyn Homemaker

My cookies went to Club Narwhal, Love and Joy, and Pale Yellow. I hope they enjoyed them as much as I did, and as much as I enjoyed making them. There’s something about making cookies this time of year that is so much more fun than usual!

I received chocolate brown butter cookies from The Sassy Life, almond lace sandwich cookies from Love and Olive Oil, and peppermint sugar cookies from Greens & Chocolate. Everything was amazing, and Russell and I have been munching away merrily every since! What’s left of the cookies even made a guest appearance in my Mexican hot dark chocolate post!

Thank you so much to everyone who sent me cookies, and to everyone who participated this year! This was so much fun, and now I have a bunch of new favorite cookies for the holidays!

spicy gingerbread linzer cookies with orange white chocolate ganache | Brooklyn Homemaker

Spicy Gingerbread Linzer Cookies with Orange White Chocolate Ganache

  • Servings: makes about 2 1/2 dozen 2.5 inch cookies
  • Print
Spicy Gingerbread Cookies:
Barely adapted from Sweet Pea’s Kitchen

3 cups all-purpose flour
3/4 cup firmly packed dark brown sugar
4 teaspoons ground ginger
1 tablespoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 tsp finely ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces
3/4 cup molasses
2 tablespoons milk

white chocolate ganache filling (recipe below)
powdered sugar for dusting

Combine the flour, sugar, cinnamon, ginger, cloves, pepper, salt, and baking soda in the bowl of a food processor fitted with the steel blade attachment. Pulse until well combined, about 10 seconds. Scatter butter pieces over flour mixture and pulse repeatedly until mixture is sandy and resembles fine meal, about 30 seconds. With food processor running, add molasses and milk and process until dough is evenly moistened and forms soft mass, about 10 seconds.
If you want to double the recipe, you’ll need to make it in multiple batches.
Divide dough in half and roll into ¼ inch thickness between two large sheets of parchment paper. Place in refrigerator at least two hours (or overnight) or place on a flat surface in the freezer for 20 to 30 minutes, until firm. The colder the dough is the easier it is to work with, so I recommend freezing.
Preheat the oven to 350F and adjust the oven racks to the upper- and lower-middle positions. Line two cookie sheets with parchment paper. Once cold and firm, peel the top sheet of parchment from the dough, flip the dough over onto the parchment, and peel off the other piece. You can cut into any shape you like, but if you want to make linzer cookies make sure you have one cutter that is 1/2 the size of the other (or smaller) to make your “window” in the top cookie. Cut out half the cookies in a solid “base” shape, and cut the remaining half of the cookies so that the smaller cutter forms a “window” hole in the center of the top cookie.
Place on prepared baking sheets spacing cookies 1 inch apart. Bake until centers are just set and dough barely retains imprint when touched very gently with fingertip, anywhere from 8 to 11 minutes depending on the size of your cookies. To bake evenly, rotate the baking sheets halfway through. Cool the cookies on the baking sheets about 5 to 10 minutes or until cool and firm enough to remove from the parchment without breaking. Transfer to a wire rack and cool to room temperature. Gather scraps into a ball and repeat rolling, cooling, cutting, and baking with remaining dough until all is used.

Orange White Chocolate Ganache Filling:

7 oz good quality white chocolate (from bars, not chips)
1/4 cup heavy cream
finely grated zest of one large orange
pinch of salt
2 tablespoons unsalted butter

In the the bowl of a double boiler over a very gentle simmer, break up the white chocolate into small pieces and combine with the heavy cream, orange zest, and salt. Stir with a silicone spatula until the chocolate is completely melted with no solid chunks remaining. Take your time, and be sure that the water in the lower pan never goes above a gentle simmer.
Once the chocolate is melted, remove from heat, add the butter and gently stir until completely melted and combined.
Set aside to cool until firm but spreadable. This will take about an hour or two. I’d recommend that you don’t try to refrigerate it because if it gets too cold it’ll be too firm and you’ll need to melt it again to soften it.

With a small offset icing spatula, or a butter knife, spread a small amount (probably about 2 teaspoons) of the ganache filling on to each base cookie. Top each of the filling-covered base cookies with a top cookie and line the filled cookie sandwiches up in a single layer on a clean surface. Dust all the cookies with a light coating of powdered sugar.

If packing for transport or shipping, I’d recommend refrigerating for at least an hour to fully set the ganache.