By MaryAnn Dwyer. Source: The Beach House Kitchen. Servings: 10.
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.
Notes
- Glaze: dust with confectioners’ sugar, or do an orange-flavored glaze. I would use 1 cup of sifted confectioners’ sugar mixed with 1-2 tablespoons of orange juice.
- Option: add a tsp of espresso powder to enhance the flavor of the chocolate.