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Chocolate Orange Bundt cake
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5 from 18 votes

Chocolate Orange Bundt Cake

Chocolate Orange Bundt cake with super moist and flavourful Orange cake and delicious, silky chocolate glaze can be the star this Christmas!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 6
Calories: 607kcal
Author: Katalin Nagy

Ingredients

For the Orange Bundt cake

For the chocolat glaze

  • 100 g Semi sweet chocolate
  • 15 g Vegetable oil

For the decoration

  • 100 g Granulated sugar
  • 100 g Water
  • 2 Oranges 1 for the candied orange slices, 1 for the orange zest curl
  • Cinnamon sticks, Star anise, Nutmeg

Instructions

Start with making the Orange Bundt cake

  • Pre-heat oven to 175C / 347F 8no fan) and prepare your chosen cake tin, I am using a Silicone Ring Cake tin 
  • Cream room temp butter and granulated sugar with an Electric hand mixer for 5 minutes until creamy and pale
  •  Add in egg, one at a time, mix with a hand whisk after each addition
  • Fold in cream and vanilla bean paste with a Rubber spatula. Fold mixture just until fully combined, do not over mix
  • Sift in dry ingredients: flour and salt
  •  Fold in orange zest and candied orange zest
  • Pour or pipe batter into Silicone Ring Cake tin 
  • Bake for 30 minutes or until a tooth pick inserted into the cake comes out clean
  • Turn the Bundt cake upside down and Cool the cake on Cooling rack then chill in fridge before glazing

Make the chocolate glaze

  • Place finely chopped chocolate into a bowl, melt in microwave stirring every 30 seconds 
  • When chocolate is melted (temp reached about 45C / 113F) mix in oil, then cool it down to about 25C / 77F by stirring
  • Pour chocolate glaze (25C /77F) over the chilled cake (5C / 41F), pop it back to the fridge for a minute, the glaze will set quickly

Decoration

  • Make candied orange slices by boiling water and sugar
  • Slice orange into thin and even slices and boil them in syrup for 5-10 minutes, until syrup thickens
  •  Pre-heat oven to 100C / 212F
  • Place the pre-cooked orange slices onto parchment paper and dry them in 30 minutes. Let the orange slices cool to room temp before using them
  • Decorate the glazed cake with candied orange slices, some cinnamon sticks, orange curls and star anise pieces. Grate nutmeg on top
  • Store the cake at room temperature or refrigerated for 2-3 days

Nutrition

Calories: 607kcal | Carbohydrates: 61g | Protein: 5g | Fat: 40g | Saturated Fat: 25g | Cholesterol: 161mg | Sodium: 137mg | Potassium: 212mg | Fiber: 2g | Sugar: 57g | Vitamin A: 1124IU | Vitamin C: 23mg | Calcium: 51mg | Iron: 1mg