Best Chocolate Orange Bundt Cake Recipes

ORANGE BLOSSOM BUNDT CAKE WITH WHITE CHOCOLATE GANACHE

Steps:

• Preheat the oven to 350 degrees F. Grease a Bundt pan with cooking spray; if your Bundt pan isn't nonstick, oil it and dust with flour.
• In a large bowl, combine the flour, cornmeal, baking powder and salt. Whisk until well combined.
• In another bowl, stir together the buttermilk, orange zest and orange blossom water.
• In a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light yellow and fluffy, about 5 minutes. Reduce the speed and mix in the eggs, one at a time. Mix in half the flour mixture, then all of the buttermilk mixture, and, finally, the remaining half of the flour; at each step, mix until just combined. Pour the batter into the prepared Bundt pan.
• Bake on the middle rack until golden brown and just beginning to pull away from the edges, 35 to 40 minutes. Cool the cake in the pan on a rack for 20 minutes.
• Meanwhile, make the ganache: Bring the cream to a simmer in a heavy-bottomed saucepan over medium heat, about 3 minutes.
• While the cream is heating, combine the white chocolate chips, orange zest and orange extract in a heat-proof glass bowl, and set the bowl over the cream. When the cream reaches a simmer, pour it over the chocolate and let sit for 1 minute to begin to melt; then stir with a rubber spatula until smooth. Allow to cool slightly, about 10 minutes, stirring every couple minutes to ensure even cooling.
• Invert the cake onto a rimmed plate and drizzle the top with ganache. Serve warm or at room temperature.

ORANGE CHOCOLATE CHIP BUNDT CAKE

Steps:

• 1. Heat oven to 325. Generously spray bundt pan with non-stick baking spray.
• 2. Cream together butter and sugar. Add eggs and mix well. Combine in vanilla, orange extract and sour cream. Add baking soda and flour and mix just until combined. Stir in chocolate chips and zest. Pour into prepared pan and bake for 50-60 minutes or until wooden pick inserted in middle comes out clean.
• 3. Let cake cool 10 minutes in pan before removing and placing on cooling rack to cool completely. Once cool, prepare glaze by combining ingredients in small saucepan and simmering over medium heat until sugar is dissolved. Let cool slightly before spooning or brushing over cake. (You can see in my picture that my glaze had a little bit of pulp in it. Yum!)
• 4. Enjoy!

CHOCOLATE, ORANGE AND CARAMEL BUNDT CAKE RECIPE

Steps:

• Begin by making the marmalade. Place the sugar, vanilla and star anise into a saucepan and place over a medium heat. Cook until the sugar turns a golden caramel colour, swirling the pan as it cooks (do not stir)
• Deglaze the pan with the orange juice, then remove from the heat and mix until smooth. Pass through a fine sieve, then add the butter and vigorously whisk to emulsify the marmalade whilst still hot. Add the orange segments and set aside to infuse for at least 2 hours
• Set up a stand mixer with a paddle attachment. For the orange cake mix, place the butter and sugar into the bowl and beat until fluffy, then add the orange zest and trimoline. Slowly add the eggs a little at a time, then mix together the flour and baking powder and add to the mixture through a sieve. Remove from the stand mixer and set aside until required
• Repeat this process for the chocolate mix. Beat together the butter and sugar until fluffy, then add the trimoline. Slowly add the eggs a little at a time, then sieve together the flour, baking powder and cocoa powder and mix until smooth. Set aside until required
• Preheat an oven to 170°C fan/gas mark 3. Lightly grease a 22x11cm Kouglof or bundt tin, then use piping bags or a spoon to marble the 2 cake mixes together in the tin
• Bake for 20 minutes, then turn the tin and bake for a further 10-15 minutes, or until a skewer inserted into the cake comes out clean. Remove from the oven and leave to cool for 10 minutes before removing the cake from the tin. Allow to cool completely before decorating
• When the cake has cooled and the marmalade has infused, discard the pieces of star anise and vanilla from the marmalade. Place the cake onto a serving platter and spoon the marmalade over the top, ensuring the orange segments are nicely arranged. Finish by garnishing with star anise and cinnamon sticks, if desired

CHOCOLATE ORANGE BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F.
• With an electric mixer, beat the all 6 ingredients for 30 seconds on low speed to combine.
• Then go crazy and beat on high for 2 minutes.
• Pour the batter into a greased and floured 10 cup Bundt pan.
• Bake for 50 minutes or until the toothpick comes out clean when you've poked the cake (apologize to the cake, how would you like it if someone kept poking you to see if you were done?) Let the cake rest (and heal) for 10 minutes.
• Remove from the cake pan and cool.
• You can have this cake as is (it's delicious on it's own), or you can frost this with your favorite frosting.