Chocolate Orange Bundt Cake

There’s something irresistibly delightful about the marriage of rich chocolate and bright, zesty orange in a dessert. The Chocolate Orange Bundt Cake is a show-stopping cake that combines the deep, luscious flavor of cocoa with the fresh, citrusy punch of orange zest. This cake is moist, tender, and loaded with chocolate chips, making every bite a perfect balance of chocolate and orange goodness. Whether you’re baking for a special occasion or just craving a sweet treat, this bundt cake is sure to impress everyone at the table.

Why It’s Crowd-Pleasing

The Chocolate Orange Bundt Cake hits all the right notes for a crowd-pleaser. The bundt shape not only looks elegant and inviting but also ensures the cake bakes evenly, resulting in a moist crumb throughout. The combination of cocoa and orange zest creates a flavor profile that’s both comforting and refreshing, appealing to chocolate lovers and citrus fans alike. Plus, the addition of melting chocolate chips inside the cake adds bursts of gooey chocolate with every bite. This cake pairs beautifully with a simple chocolate glaze or a dusting of powdered sugar, making it versatile for casual gatherings or festive celebrations.

Your Shopping Guide

• All-purpose flour: The base of the cake, providing structure and tenderness.
• Granulated sugar: Sweetens the cake and helps with moisture retention.
• Unsweetened cocoa powder: Brings intense chocolate flavor without added sweetness.
• Baking powder and baking soda: Leavening agents that help the cake rise beautifully.
• Salt: Enhances all the flavors, balancing the sweetness and chocolate.
• Fresh orange zest: Adds that signature citrus brightness. Use organic oranges for the best flavor.
• Buttermilk: Keeps the cake moist and tender while adding a subtle tang.
• Vegetable oil: Ensures a soft crumb and prevents the cake from drying out.
• Large eggs: Bind the ingredients and provide richness.
• Vanilla extract: Adds warmth and depth to the cake’s flavor.
• Boiling water: Helps bloom the cocoa powder for a richer chocolate flavor.
• Chocolate chips: Melting pockets of chocolate that make the cake extra indulgent.
• Chocolate glaze (optional): For an extra decadent finishing touch.
• Orange slices (optional): For a beautiful, fresh garnish.

What You’ll Need (Gear)

• Bundt cake pan: Essential for that classic ring shape and even baking.
• Mixing bowls: For combining dry and wet ingredients separately.
• Whisk and spatula: To mix ingredients thoroughly without overworking the batter.
• Measuring cups and spoons: For precise ingredient measurements.
• Microplane or fine grater: To zest the orange perfectly.
• Cooling rack: Allows the cake to cool evenly and prevents sogginess.

Cook Chocolate Orange Bundt Cake Like This

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease your bundt cake pan thoroughly with butter or a nonstick spray, then dust lightly with flour to ensure the cake releases easily after baking.

Step 2: Mix Dry Ingredients

In a large bowl, sift together 2 cups of all-purpose flour, 1 1/2 cups of granulated sugar, 1 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Stir in 1 tablespoon of freshly grated orange zest to infuse that lovely citrus aroma right from the start.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together 1 cup of buttermilk, 1/2 cup of vegetable oil, 3 large eggs, and 1 teaspoon of vanilla extract until smooth and fully combined.

Step 4: Merge Wet and Dry

Pour the wet ingredients into the dry ingredients and gently fold the mixture together with a spatula until just combined. Avoid overmixing to keep your cake tender.

Step 5: Add Boiling Water

Carefully stir in 1 cup of boiling water. The batter will be thin—this is normal and helps keep the cake moist. Then fold in 1/2 cup of chocolate chips for melty chocolate pockets throughout the cake.

Step 6: Bake

Pour the batter evenly into your prepared bundt pan. Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean or with just a few moist crumbs. Avoid opening the oven door too frequently to prevent collapse.

Step 7: Cool and Glaze

Let the cake cool in the pan for about 15-20 minutes before gently inverting it onto a wire rack to cool completely. If desired, drizzle with a chocolate glaze for a glossy finish and garnish with fresh orange slices for a stunning presentation.

Allergy-Friendly Swaps

• Dairy-free: Substitute the buttermilk with almond milk or soy milk combined with 1 tablespoon of lemon juice or vinegar to mimic acidity.
• Egg-free: Use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) or a commercial egg replacer.
• Gluten-free: Swap the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum.
• Nut-free: Ensure your chocolate chips and all other ingredients are certified nut-free to avoid cross-contamination.

Frequent Missteps to Avoid

• Not properly greasing and flouring the bundt pan can cause the cake to stick and break apart when you try to remove it.
• Overmixing the batter will develop gluten, resulting in a dense, tough cake rather than a tender crumb.
• Adding boiling water too quickly without stirring gently can create uneven texture in the batter.
• Baking at too high a temperature can cause the cake edges to burn before the center is cooked through.
• Not allowing the cake to cool slightly before removing from the pan can lead to breakage.

Keep-It-Fresh Plan

The Chocolate Orange Bundt Cake stays fresh for up to 3 days when stored in an airtight container at room temperature. For longer storage, wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 2 months. To thaw, leave it at room temperature overnight. Reheat slices briefly in the microwave for a warm, melty chocolate experience.

Top Questions & Answers

Can I use regular milk instead of buttermilk?

Yes! To mimic buttermilk’s acidity, add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and let it sit for 5-10 minutes before using. This helps the cake rise and keeps it moist.

What type of chocolate chips work best?

Use semi-sweet chocolate chips for a balanced sweetness that complements the orange zest. Dark chocolate chips also work well if you prefer a less sweet, more intense chocolate flavor.

How do I get the best orange zest flavor?

Always zest fresh, unwaxed oranges with a microplane or fine grater. Avoid the white pith underneath the zest, as it’s bitter. Organic oranges are ideal if you want to skip washing off wax coatings.

Can I make this cake into cupcakes?

Absolutely! Fill cupcake liners about two-thirds full with batter and bake at 350°F (175°C) for 18-22 minutes. Keep an eye on them to avoid overbaking, and check doneness with a toothpick.

What to Make After This

• Craving a fudgy, festive treat? Try Chocolate Peppermint Bark Brownies for a holiday twist.
• If you want to indulge in molten chocolate, check out this luscious Chocolate Lava Cake recipe.
• For a lighter citrus dessert, consider making a tangy lemon pound cake with a simple glaze.
• Try your hand at a classic chocolate chip cookie for a timeless favorite everyone loves.

Let’s Eat

There’s nothing quite like slicing into this Chocolate Orange Bundt Cake to reveal its tender crumb studded with melty chocolate chips. Whether enjoyed with a cup of tea or coffee, or served as a stunning centerpiece at your next gathering, this cake brings joy and warm smiles. The bright hint of orange balances the rich chocolate perfectly, making it a dessert that feels both luxurious and comforting. Grab a slice, savor the flavors, and celebrate the simple pleasure of homemade cake done just right.

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