A irresistibly moist and tender Chocolate Bundt Cake that is flavored with hints of orange then glazed with a rich decadent Chocolate Ganache and topped with Candied Orange Slices. The perfect dessert anytime of the year.
There is something about a Bundt Cake that just makes me happy. Maybe its brings me back to my childhood and simpler times but every time I make one I get a warm feeling inside. Not to mention, there is something so satisfying about having a Bundt cake come out of its pan completely in tack. Now I have had a couple of flops in my day, when the cake got stuck to the pan but I would just carefully scrape it out and neatly place it back where it belonged on the cake. Cover it with powdered sugar or a chocolate ganache a nobody knew.
Bundt pans come in many shapes and sizes. From intricate designs to just simple styles. For this cake I chose a simple bunt cake pan. Knowing that I was going to smother the cake with a chocolate ganache, I knew a simple pan would do just fine.
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What You Need To Make This Bundt Cake
Equipment:
- Bundt Cake Pan: Having a good, sturdy basic Bundt cake pan is key to making the perfect Bundt cake. Choose one that is made of aluminum and simple in design. Aluminum is a great heat conductor, which will allow your cake to cook evenly. Starting with a simple design is best. When you have a pan with an intricate design, there will be more spots for your cake to stick to. For this cake keep it simple.
- Electric Hand Mixer: Using and electric hand mixer will make the job of mixing your ingredients much easier.
- Silicone Spatula: A silicone spatula is perfect for scraping every last bit of cake batter out of your mixing bowl.
- Mixing Bowls: Having mixing bowls in a variety of sizes helps in preparing your recipe. I prefer glass mixing bowls due to the ease of cleaning and they also do not have any reactions to acidic ingredients.
Ingredients:
- Flour: A good All Purpose Flour works perfect for this recipe.
- Cocoa Powder: I like to use a deep dark Unsweetened Cocoa Powder. This will assure that your cake has an intense chocolate flavor.
- Baking Powder & Baking Soda: These are the leavening agents in the cake giving it a light and fluffy texture and enabling it to rise.
- Salt: A pinch of salt added to sweet recipes will enhance the flavors in that recipe.
- Butter: I always use unsalted butter for my recipes. In doing so I am able to control the salt content in my recipes.
- Sugar: This recipe contains both Brown Sugar and Granulated Sugar both adding sweetness and texture.
- Eggs: These are the binders in this recipe giving the cake structure.
- Oil: I like to use Avocado Oil for its neutral flavor and health benefits.
- Yogurt: Plain greek yogurt is best. You can use full fat or less fat.
- Vanilla Extract: I always opt forPure Vanilla Extract due to its intense vanilla flavor.
- Orange Juice & Orange Zest: For that hint of orange flavor.
- Coffee: Coffee will bring out the chocolate flavor making it more pronounced.
- Chocolate Chips: For this cake I used both Semi Sweet Mini Chocolate Chips for a little extra chocolate flavor in the cake and Bittersweet Chocolate Chips for that rich chocolate ganache glaze.
- Heavy Whipping Cream: for that smooth chocolate ganache.
How To Make Candied Orange Slices
- 3 Oranges thinly sliced
- ! Cup granulated sugar
- 1 Cup water
Instructions:
Place sugar and water in a large skillet set over medium heat and cook until sugar is completely dissolved. Once sugar is dissolved place orange slices in sugar water in a single layer. Allow slices to cook for 45 minutes. Remove orange slices from liquid and place on a wire rack to cool and dry out for 24 hours.
More Bundt Cake Recipes
Chocolate Orange Bundt Cake
Course: DessertCuisine: AmericanDifficulty: Easy12
servings40
minutes50
minutesAn irresistible moist and tender chocolate cake that is flavored with a hint of orange and smothered with a thick rich Chocolate Ganache and topped with candied orange slices for a little extra orange flavor.
Ingredients
- For The Cake
1 2/3 Cup All Purpose Flour
1/2 Cup Unsweetened Cocoa Powder
1 Teaspoon baking powder
1 Teaspoon baking soda
1/2 Teaspoon salt
1/2 Stick unsalted butter, melted
3/4 Cup Granulated Sugar
1/2 Cup Brown Sugar
3 Eggs
1/2 Cup Avocado Oil
3/4 Cup plain greek yogurt, full fat
1 Teaspoon Pure Vanilla Extract
3 Tablespoons orange juice
Zest from three oranges
1/2 Cup fresh brewed black coffee
- For The Chocolate Ganache Topping
1 Cup heavy whipping cream
1 Cup bittersweet chocolate chips
Candied orange slices, recipe above. Optional
Directions
- For The Cake
- Preheat oven to 350º. Generously spray a 9” round Bundt pan with baking spray and dust with cocoa powder and set to the side.
- To a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt until combined. Set to the side.
- To a separate mixing bowl, whisk together the granulated sugar, brown sugar and melted butter until combined. Add the eggs and vanilla extract and continue beating until combined.. Add the plain greek yogurt, avocado oil, orange zest, orange juice and coffee and beat until smooth. Add the dry ingredients and beat until just combined. Ford in the mini chocolate chips until incorporated
- Pour the batter into the prepared Bundt pan and place in the preheated oven to bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
- For The Chocolate Ganache Topping
- Place the bittersweet chocolate chips in a heat proof bowl and set to the side.
- Place heavy whipping cream in a microwave safe bowl. Heat for 50 seconds on high or until the cream starts to simmer. Pour the hot cream over the chocolate chips and let sit without stirring for 2 minutes then stir until smooth.
- To Assemble
- Invert the cooled Bundt cake onto a serving plate. Pour the chocolate ganache over the top of the cake. Set to the side to set up for about 1 hour. Top with candied orange slices then serve.
