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Chocolate Orange Bundt Cake Recipe

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3.8 from 51 reviews

  • Author: Ava
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings

Description

This delightful Chocolate Orange Bundt Cake combines the rich flavors of semi-sweet chocolate with vibrant candied orange zest and slices. Featuring a tender, self-raising flour-based cake enriched with butter, eggs, and cream, it is carefully glazed with a smooth chocolate coating and garnished with aromatic spices and elegant orange decorations. Perfect for sharing, this cake offers a harmonious balance of citrus brightness and chocolate indulgence.

Ingredients

Cake Batter

  • 200 g Cotswold self-raising flour
  • ¼ teaspoon salt
  • 175 g granulated sugar
  • 200 g unsalted butter, room temperature
  • 3 eggs, room temperature
  • 30 g heavy cream, room temperature
  • 1 teaspoon vanilla bean paste
  • 100 g candied orange zest
  • Zest of 1 orange

Chocolate Glaze

  • 100 g semi-sweet chocolate
  • 15 g vegetable oil

Candied Orange Slices and Decoration

  • 100 g granulated sugar
  • 100 g water
  • 2 oranges (1 for candied orange slices, 1 for orange zest curls)
  • Cinnamon sticks
  • Star anise
  • Nutmeg, for grating

Instructions

  1. Prepare the oven and pan: Preheat the oven to 175°C (347°F, no fan) and prepare a silicone ring cake tin by lightly greasing or lining as desired.
  2. Cream butter and sugar: Using an electric hand mixer, cream the room temperature unsalted butter and 175 g granulated sugar for 5 minutes until the mixture is pale and fluffy.
  3. Add eggs: Incorporate the eggs one at a time, whisking by hand after each addition to combine thoroughly without overbeating.
  4. Fold in cream and vanilla: Gently fold in the heavy cream and vanilla bean paste using a rubber spatula, combining the mixture just until incorporated.
  5. Sift and fold dry ingredients: Sift together the self-raising flour and salt, then fold them into the wet mixture carefully to avoid over-mixing.
  6. Add orange zest: Fold in the zest of one orange along with the candied orange zest, distributing evenly throughout the batter.
  7. Fill cake tin and bake: Pour or pipe the batter into the prepared silicone ring cake tin and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and chill the cake: Once baked, invert the Bundt cake onto a cooling rack and allow it to cool completely, then refrigerate before glazing to ensure the cake is firm.
  9. Prepare chocolate glaze: Finely chop the semi-sweet chocolate and melt it carefully in the microwave, stirring every 30 seconds until smooth and reaching about 45°C (113°F).
  10. Add oil and cool glaze: Stir in the vegetable oil to the melted chocolate and cool the glaze down by stirring until it reaches 25°C (77°F).
  11. Glaze the cake: Pour the cooled chocolate glaze evenly over the chilled cake (about 5°C / 41°F), then place the cake back in the fridge for a minute to set the glaze quickly.
  12. Make candied orange slices: Bring water and 100 g granulated sugar to a boil to form syrup. Slice one orange thinly and evenly, then boil the slices in the syrup for 5-10 minutes until the syrup thickens.
  13. Dry the orange slices: Preheat the oven to 100°C (212°F), place the candied orange slices on parchment paper, and dry in the oven for 30 minutes. Let them cool to room temperature before use.
  14. Decorate the cake: Adorn the glazed cake with the candied orange slices, cinnamon sticks, orange zest curls from the second orange, star anise pieces, and finish by grating fresh nutmeg on top for aroma and visual appeal.
  15. Storage: Store the decorated cake at room temperature or refrigerated for 2-3 days to maintain freshness.

Notes

  • Ensure all batter ingredients are at room temperature for optimal mixing and cake texture.
  • Do not overmix the batter once dry ingredients are added to prevent a dense cake.
  • Cooling the cake before glazing helps achieve a smooth, glossy finish without melting the glaze.
  • Drying candied orange slices at low temperature ensures they hold their shape and avoid stickiness.
  • This cake can be made a day ahead and refrigerated; bring to room temperature before serving for best flavor.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Find it online: https://quickandsweetrecipes.com/chocolate-orange-bundt-cake-recipe/