Chocolate Orange Bundt Cake

Delicious moist chocolate orange bundt cake topped with a chocolate orange ganache

Course Dessert

Cuisine British

Keyword Cake

Prep Time 25

Cook Time 50

Decorating time 20

Total Time 1 35

Servings

Calories 486kcal

Author thebakingexplorer

Ingredients

For the cake

300 g Butter or baking spread softened, unsalted
300 g Light brown soft sugar
5 Eggs large
2 tbsp Milk
2 Oranges zest and juice (approx 110ml)
1 tsp Orange extract optional
225 g Self raising flour
75 g Cocoa powder
1 tsp Baking powder

For the ganache

150 g Terry's Chocolate Orange
100 ml Double cream

For decoration

12 pieces Terry's Chocolate Orange
Sprinkles optional

Metric - US Customary

Instructions

Pre-heat your oven to 160C Fan/350F/Gas Mark 4. Prepare your bundt tin by melting 5g butter and brushing it all over the inside of the tin, into every crevice and nook, this is best done with a pastry brush. Then use a sieve to dust the inside of the tin with cocoa powder. Tap the tin over your sink to remove any excess
Make the sponge by mixing the baking spread (or butter) and light brown soft sugar together in a mixing bowl until fluffy (around 3 minutes), ideally using an electric mixer
Add the eggs, orange zest, orange juice, orange extract and milk, and mix until fully incorporated
Add the self raising flour, cocoa powder and baking powder and whisk or fold in gently just until you can't see any flour anymore
Add the batter into the tin and smooth it out into an even layer. Bake for 45-50 minutes, or until a skewer inserted comes out clean
Let the cake cool for 10 minutes. Remove the cake from the tin by placing a cooling rack on top of the tin and flipping it over then removing the tin. Leave to cool completely
To make the ganache, put the chocolate orange and double cream into a microwave safe bowl, blast for 30 seconds on high, then stir. Keep blasting in 10 second intervals, stirring between each one, until it's fully melted. Leave it to cool and thicken, you can speed this up by putting it in the fridge, making sure to stir it regularly
Decorate the cake by pouring the ganache over it, adding the chocolate orange segments and some sprinkles if you like too
Leftovers will keep in an airtight container for 3 days

Video

Notes

Make sure all your ingredients (particularly the butter/baking spread and eggs) are at room temperature before you start baking.
For the best flavour, make sure to use a good quality orange extract and not an essence.
I used a baking spread for the cake, you can also used unsalted butter.
You can use any cocoa powder for this cake, of course the better quality it is, the better flavour it will have. Also do make sure you are using cocoa powder and not a hot chocolate powder.
I used a 10 cup Nordic Ware Swirl Bundt Pan for this recipe.
If you don't want to use Terry's Chocolate Orange for the ganache, you can use the same amount of either dark or milk chocolate, and add 1 tsp orange extract.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition