Chocolate and orange are so good together especially for holiday desserts! This chocolate orange bundt cake with chocolate ganache is so decadent and so perfect to bring to your next holiday party.
I normally don’t like fruit with chocolate, but oranges are an exception. Even then, sometimes when I buy chocolate orange desserts, the orange tend to be too overpowering or too sweet for my liking. For this chocolate orange bundt cake, I used a combination of orange zest and orange juice to give just enough orange flavor without it overpowering the chocolate. Since oranges are naturally sweet, I made sure to only use bittersweet chocolate to balance it out.
Tools you’ll need
Ingredients
Cake batter
- 2 cups flour
- 1 cup cocoa powder
- 1 cup vegetable oil
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 eggs, room temp
- 2/3 cup buttermilk, room temp
- 1/2 cup orange juice (squeezed from ~2 oranges)
- zest of 2 oranges
- 2 tsp vanilla extract
- 1/2 tsp kosher salt
- 2 tsp baking soda
- 1 tsp baking powder
- 1 cup bittersweet chocolate chips
Chocolate ganache
- 1 cup bittersweet chocolate chips
- 1/2 cup heavy whipping cream
Instructions
- Preheat the oven at 350 degrees.
- In a large mixing bowl, whisk the eggs and sugars until the mixture is fairly homogenous. Add the vegetable oil, buttermilk, orange juice, orange zest, and vanilla extract.
- Sift in the flour, cocoa powder, kosher salt, baking soda, and baking powder into your wet ingredients and mix until everything is fully incorporated. Make sure to not overmix!
- Fold in the bittersweet chocolate chips.
- Pour evenly in a greased bundt cake pan and bake for 45-50 minutes. Check the doneness by using a toothpick or chopstick--it should come out fairly clean.
- While your chocolate orange bundt cake bakes, make your ganache by microwaving the heavy cream and chocolate chips for about 1 minute and 30 seconds, but in 30-second chunks (so three times). Breaking it up to three chunks of time will ensure that it doesn't explode and splatter in your microwave. Mix thoroughly in between microwaving. If the ganache isn't smooth or if there are still some unmelted chunks of chocolate, just keep microwaving for additional 15 seconds until everything is smooth after mixing. Set aside.
- After the cake bakes, let it cool for 45 minutes to an hour. It should not be sticking to the sides of the pan. Flip the bundt cake onto a serving plate. Wait until your cake is fully cool before pouring the ganache.
- Pour as much of the ganache as you want. You can always save some of it to put on top of each cake slice once you're ready to serve. Enjoy!
Notes
If you're refrigerating before serving, it's best to microwave your slice of cake for 10 seconds.
Pro tip
Pair it with my Instant Pot orange cider tea!
// ON THE SCENE
- Back backdrop: Replica Surfaces — Slate
- Bottom backdrop: Replica Surfaces — Weathered Wood
- Props: plates, wooden trivet