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
- 120g (⅔ cup) Sugar
- 3 Eggs
- 100g (¾ cup) All-purpose flour
- 1 packet ( 15g) Backing powder
- 200g (2 cups) Ground walnuts
- 30g (⅓ cup) Cocoa powder
- 100g (3.5 oz.) Dark chocolate, melted
- 350ml (1 ½ cup) Orange juice
- 100ml ( ⅓ cup + 2 tbsp.) Vegetable oil
- 60g (3 tbsp.) Apricot marmalade
Instructions
- Preheat your oven to 350°F (175°C). Thoroughly grease your bundt pan with butter or baking spray and dust with cocoa powder.
- 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.
- Pour the batter into the prepared bundt pan.
- 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. After 10 minutes, place a cooling rack on top of the bundt pan and flip it over in one confident motion.
- Allow the cake to cool completely, then decorate as desired and serve.