Chocolate Orange Bundt Cake! Taking two absolute classic flavours and pairing them together in a wholesome homemade bundt cake! This easy chocolate cake is infused with fresh orange zest and a hint of coffee to bring out even more of that beautiful cocoa flavour.
This cake is easy done in 2 of your mixing bowls. Whisk, bring together and pour your batter into the bundt pan. Now, I’ve provided you with notes of how to grease and prepare your bundt pan, I hope that helps you if you haven’t baked with one before.
This cake will be absolutely perfect to serve at birthday parties and afternoon tea. Or bake one on the weekend so you have a delicious chocolatey sweet treat to enjoy throughout your week!
Enjoy!
Chocolate Orange Bundt Cake
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 minutes
- Yield: Serves: 6-8
Description
Taking two absolute classic flavours and pairing them together in a wholesome homemade bundt cake! This easy chocolate cake is infused with fresh orange zest and a hint of coffee to bring out even more of that beautiful cocoa flavour.
Ingredients
- Cake
- 1 1/2 cups (250g) plain all purpose flour, you may also use plain all purpose gluten free flour
- 2 tsp (6g) baking powder
- 3/4 cup (160g) raw or white granulated sugar
- 1/2 cup (50g) unsweetened natural cocoa powder
- Finely grated zest of 1 orange, approx. 2 Tbsp
- 1 cup (250ml) dairy free milk of choice, at room temperature, I use almond milk
- 1 Tbsp (6g) instant coffee granules
- 1/3 cup (75g) extra virgin olive oil
- 2 large eggs (65g each in shell), at room temperature
- 2 tsp vanilla extract
- Icing
- 1 cup (150g) icing sugar, also known as confectioners sugar
- 2 Tbsp (15g) unsweetened natural cocoa powder
- 2 Tbsp (30ml) room temperature water
- Orange zest curls, for decoration
Instructions
- Cake
- Preheat oven to 180ºC (356ºF). Grease and flour a large bundt pan (see notes).
- In a medium size mixing bowl, add flour, baking powder, sugar, cocoa powder and orange zest. Whisk until well combined.
- In a separate large mixing bowl, add milk and coffee. Whisk until coffee dissolves.
- Add oil, eggs and vanilla. Whisk until well combined.
- Pour dry mixture into milk mixture and fold until combined, ensuring not to over-mix but still mixing through all pockets of flour.
- Pour batter into bundt pan.
- Transfer to oven and bake for 25-30 minutes or until a skewer inserted into the cake comes out clean.
- Remove from oven and allow to cool in pan for 10 minutes.
- Gently remove from pan and transfer to a wire rack to cool completely.
- Chocolate Icing
- In a small mixing bowl, add icing sugar, cocoa powder and water. Mix until smooth and well combined. Adding a little more water if needed to loosen it up further.
- Once cake has cooled, drizzle over icing.
- Decorate with orange zest curls if desired!
- Slice, serve and enjoy!
- Store in an airtight container, in a dark cool pantry or refrigerated, for 3-4 days.
Notes
- How to grease and flour your cake pan:
- Melt 2 tablespoons butter.
- Using a pastry brush, dip into melted butter and brush the entire inside cake pan with a thin layer of the butter.
- Using a tea ball infuser or small sieve, spoon in 2 tablespoons of all purpose flour and dust a light layer of flour over the butter. Shaking out excess flour over your kitchen sink.
- Don’t forgot to grease and flour the centre pole in your bundt pan!
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