Author: MaryAnn Dwyer https://thebeachhousekitchen.com/chocolate-orange-bundt-cake/#recipe
Servings: 10 servings
Prep Time 20 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 15 minutes mins
Ingredients
2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp. baking soda
1 tsp. kosher salt
1/2 tsp. ground cinnamon
1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs
1 tsp. vanilla extract
1 1/4 cups freshly squeezed orange juice
2 Tbsp. freshly grated orange zest
Instructions
Preheat oven to 325 degrees. Generously spray a 10-cup bundt pan with nonstick baking spray with flour. Set aside.
In a large bowl, whisk together flour, cocoa powder, baking soda, kosher salt and cinnamon until well combined. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy, about 3 minutes, scraping down the bowl as needed. Add eggs, one at a time, making sure to beat well after each addition. Add the vanilla. Add the flour mixture in 3 separate additions, alternating with the orange juice, starting and ending with the flour mixture. Fold in the orange zest.
Pour the batter into the prepared pan, tapping the bundt pan on the counter to release any air bubbles. Bake until a toothpick inserted near center of cake comes out mostly clean (just a few crumbs), about 50-55 minutes. Cool in pan for 10 minutes. Remove from pan and let totally cool on a wire rack.
Glaze:
You could either dust with confectioners’ sugar or perhaps do an orange flavored glaze. I would use 1 cup of sifted confectioners’ sugar mixed with 1-2 tablespoons of orange juice. Enjoy!
Option:
add a tsp of espresso powder to enhance the flavor of the chocolate