March 3, 2025

Chocolate Orange Bundt Cake

The rich combination of dark chocolate and fresh orange juice creates an irresistibly moist bundt cake in this recipe. Ground walnuts add a wonderful texture while the apricot marmalade brings a subtle fruity depth that complements the citrus notes perfectly.

INGREDIENTS NEEDED:

Granulated sugar
Eggs
Vanilla Extract
All-purpose flour
Ground walnuts
Cocoa powder
Dark chocolate, melted
Orange juice
Vegetable oil
Apricot marmalade

HOW TO MAKE CHOCOLATE ORANGE BUNDT CAKE:

Preheat your oven to 350°F (175°C). Thoroughly grease your bundt pan with butter or baking spray, making sure to get into all the crevices. Dust with cocoa powder (instead of flour) to prevent white residue on your chocolate cake.
In a large bowl, beat the eggs, sugar and vanilla extract until light and fluffy, about 3-4 minutes.
In a separate bowl, whisk together the flour, baking powder, ground walnuts, and cocoa powder.
Melt the dark chocolate using a double boiler or in short bursts in the microwave, stirring frequently. Let it cool slightly, then add to the wet ingredients.
Add the melted chocolate and marmalade to the egg mixture and mix well.
Gradually fold the dry ingredients into the wet ingredients, alternating with the orange juice and oil. Begin and end with the dry ingredients, mixing just until combined after each addition.
Pour the batter into the prepared bundt pan. Tap the pan gently on the counter a few times to release any air bubbles. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan for EXACTLY 10 minutes – this is crucial for successful unmolding. After 10 minutes, place a cooling rack on top of the bundt pan and flip it over in one confident motion. Let gravity do its work – the cake should release within a minute. If it doesn’t release immediately, gently tap or shake the pan.

SERVING AND FINISHING IDEAS:

This chocolate orange bundt cake can be served in various ways. This time, I decided to go with the simplest version – just a dusting of powdered sugar and some grated orange zest. I’ve listed only a few serving options here, but feel free to get creative with your presentation!

1. Classic Powdered Sugar Finish

2-3 tbsp. powdered sugar for dusting
1-2 tsp fresh orange zest
Sift powdered sugar over the cooled cake and sprinkle with fresh orange zest for a beautiful, simple presentation.

2. Simple Orange Glaze

1 cup powdered sugar
2-3 tbsp. fresh orange juice
1 tsp orange zest
Whisk ingredients together until smooth and drizzle over the cooled cake.

3. Chocolate Ganache Drizzle

100g (3.5 oz.) dark chocolate, chopped
80ml (1/3 cup) heavy cream
Orange zest for garnish (optional)
Heat cream until just simmering, pour over chocolate, let sit 1 minute, then stir until smooth. Drizzle over the cake.

Tips for Perfect Bundt Cake Unmolding

Proper Preparation is Key: Use a baking spray with flour, or thoroughly butter the pan and dust with cocoa powder. Make sure to get into ALL the nooks and crannies.
The 10-Minute Rule: Let the cake cool for exactly 10 minutes before unmolding – not more, not less. At this point, the cake has set enough to hold its shape but hasn’t fully adhered to the pan.
Steam Release Method: If the cake is stubborn, place a hot, damp kitchen towel over the bottom of the inverted pan for about 30 seconds to create steam that helps release the cake.
Don’t Force It: Never use a knife to loosen the edges as this can damage your bundt pan’s coating and ruin the cake’s design.
Quality Matters: Invest in a good non-stick bundt pan – it makes a world of difference.
Test Before Big Events: If making this cake for a special occasion, consider testing your pan with this recipe beforehand to ensure you know exactly how it behaves with your specific bundt pan.