Chocolate Orange Bundt Cake

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: servings

Calories: 528kcal

Author: Lord Byron's Kitchen

When you combine chocolate and orange, they form the perfect flavour combination; and these flavours are bold and bright in this bundt cake. Chocolate cake should be super moist and this one certainly is! Prepared with buttermilk and brewed coffee, this is most certainly not your average chocolate cake!

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Ingredients

For the Cake:

1 cup brewed coffee
2 cups buttermilk
1 1/2 cups butter, softened
1 1/2 cups cocoa powder, plus 1 tablespoon
3 cups sugar
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
3 large eggs
1 1/2 teaspoons orange extract

For the Frosting:

1 cup chocolate chips
1/2 cup heavy whipping cream
1 teaspoon orange extract

For the Decoration:

1 whole Terrys Chocolate Orange
2 tablespoons chocolate balls

Instructions

For the Cake:

Preheat your oven to 325 degrees F. Grease the bundt pan very well by coating the inside of the pan with non-stick cooking spray. Dust the entire baking surface of the bundt pan with one tablespoon of cocoa powder and tap out the excess. Set aside.
In a sauce pan, over medium heat, combine the coffee, buttermilk, butter, and cocoa powder. Stir until the butter is melted and the mixture is combined. Remove from heat, transfer to a large mixing bowl, and set aside to cool.
Next, sift together the sugar, flour, baking soda, and salt. Set aside.
Once the butter mixture has cooled, add the eggs and orange extract. Beat into the butter mixture until well combined.
Add the sifted flour mixture and beat until thoroughly mixed through.
Pour the batter into the prepared bundt pan so that the pan is no more than 3/4 full. (See notes below.) Bake for 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove cake from oven and allow cake to cool in the bundt pan for 2 hours before turning the cake out onto a wire cooling rack to continue cooling.

For the Frosting:

Place the chocolate chips, the heavy cream, and the orange extract into a small sauce pan. Over low heat, stir the ingredients together until the chocolate has melted and the ingredients are combined.
Drizzle the frosting over the cake and garnish with Terrys Chocolate Orange wedges and chocolate balls. You can also use fresh orange zest.

Notes

Nutritional information does not include the chocolate orange wedges.

Whenever baking a bundt cake, you should never fill the pan more than 3/4 full.

This recipe makes a lot of batter, so unless you have a very large bundt pan, you will have batter leftover. A 12 cup bundt pan will work perfectly. The bundt pan in the photos is the Nordicware Vintage Star Bundt and is only 10 cups. I used the extra cake batter up by making a few cupcakes.

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