If you love orange and chocolate, you're going to love this Chocolate Orange Bundt Cake! It's got a delicious brownie like texture and tastes just like a Terry's Chocolate Orange(my weakness). I love the flavour combination of the two and a Terry's Chocolate Orange just reminds me of Christmas time when I was a kid. It's not overly sweet and the orange cuts through the bitterness of the chocolate beautifully. I hope you love it as much as I do.
I’d love to hear how you like it, so please comment below.
If you make them, please share your creations and tag @tarynstastingtable
Ingredients:
- Black coffee
- Cacao powder - I used all natural cacao powder
- Oranges
- Butter
- Brown sugar
- Sugar
- All-purpose flour
- Baking powder
- Eggs
- Salt
- Vanilla extract
- Chocolate - chips or blocks
- Heavy cream
Equipment:
- Bundt pan
- 2 mixing bowls
- Medium pot
- Whisk
- Spatula
- Measuring spoons and cups
Instructions:
Preheat oven to 350°F. Liberally butter your bundt cake pan then dust with cacao powder, knocking out excess.
In a medium pot over a medium heat stir the coffee, orange juice, zest, vanilla and butter until the butter is melted, then whisk in the cacao powder taking care to whisk out any lumps. Remove from heat and add in the sugars and stir until everything is combined. Set aside.
In a large bowl whisk together flour, baking powder and the salt. Set aside
In another bowl whisk the eggs up then pour a little drop of the chocolate mixture into the bowl and whisk it up, this is to temper the eggs. Do this another couple times before adding the egg mixture to the chocolate and whisk until combined.
Add the dry ingredients to the chocolate mixture and whisk until just combined. Pour the batter into your prepared bundt cake pan and bake for 40-50 minutes, test with a cake skewer. If it comes out clean, your cake is ready.
Allow to cool completely in the tin, around 2hrs. Run the blade of a round tip knife around the edge of the cooled cake to help release it from the pan, invert over a cooling rack.
To make the chocolate orange ganache: Heat the cream in a small saucepan, over a medium heat until just before boiling. (do not let the cream come to the boil). Put your chocolate chips and cacao powder in a bowl and pour the hot cream over it, set aside for a few minutes then stir until smooth. Stir in the orange zest then pour, liberally over the cake.
Chocolate Orange Bundt Cake
Ingredients
Chocolate Orange Bundt Cake:
- 150ml black coffee strong
- ½ cup cacao powder
- 150 ml orange juice freshly squeezed
- 2 Tbsp orange zest
- ¾ cup unsalted butter
- 1 cup brown sugar
- 1 cup sugar
- 2 cups all-purpose flour
- 1 1/14 tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 tsp vanilla extract
Chocolate Ganache Glaze:
- 1 cup chocolate chips
- 2 Tbsp cacao powder
- 100 ml heavy cream
- 1 Tbsp orange zest
Instructions
Chocolate Orange Bundt Cake:
- Preheat oven to 350°F. Liberally butter your bundt cake pan then dust with cacao powder, knocking out excess.
- In a medium pot over a medium heat stir the coffee, orange juice, zest, vanilla and butter until the butter is melted, then whisk in the cacao powder taking care to whisk out any lumps. Remove from heat and add in the sugars and stir until everything is combined. Set aside.
- In a large bowl whisk together flour, baking powder and the salt. Set aside
- In another bowl whisk the eggs up then pour a little drop of the chocolate mixture into the bowl and whisk it up, this is to temper the eggs. Do this another couple times before adding the egg mixture to the chocolate and whisk until combined.
- Add the dry ingredients to the chocolate mixture and whisk until just combined. Pour the batter into your prepared bundt cake pan and bake for 40-50 minutes, test with a cake skewer. If it comes out clean, your cake is ready.
- Allow to cool completely in the tin, around 2hrs. Run the blade of a round tip knife around the edge of the cooled cake to help release it from the pan, invert over a cooling rack.
Chocolate Orange Ganache Glaze:
- Heat the cream in a small saucepan, over a medium heat until just before boiling. (do not let the cream come to the boil). Put your chocolate chips and cacao powder in a bowl and pour the hot cream over it, set aside for a few minutes then stir until smooth. Stir in the orange zest then pour, liberally over the cake.
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