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Chocolate Orange Bundt Cake

April 14, 2008 by Joy the Baker 67 Comments

Chocolate and orange are like a dream to me.  Although my dream last night had nothing to do with chocolate and orange, and everything to do with watching some bizarre alley cat trying to eat giant hissing grasshoppers, or something.  I woke up wanting a thick slice of this cake for breakfast.  You know, to make everything right in the world again.  It’s that simple.

Another reason I think this cake is dreamy is that it’s one moist cake batter, divided into two, flavored, then dumped in a bundt pan.   It’s great for those last minute, in a pinch desserts.

The cake is loaded with sour cream, and is incredibly moist.  The orange zest adds brightness and chocolate and chocolate chips add richness.  It’s absolutely delicious, and perfect if you wake up from bad dreams.

Chocolate Orange Bundt Cake

adapted from the Gourmet Cookbook

Print this Recipe!

3 1/2 cups cake flour

1 Tablespoon baking powder

3/4 teaspoon baking soda

1 teaspoon salt

2 sticks (1/2 pound) unsalted butter at room temprature

2 cups sugar

4 large eggs, left at room temperature for 30 minutes

2 teaspoons vanilla extract

2 cups sour cream

1/2 teaspoon orange extract

zest of 1 large orange

4 tablespoons cocoa powder

1/2 cup chocolate chips

Put rack in the oven and preheat oven to 350 degrees F.  Butter and flour a 12 cup Bundt pan and set aside.

Sift together flour, baking powder, baking soda and salt and set aside.

Beat together butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, about 3 minutes.  Add eggs one at a time, beating well after each addition, then beat in vanilla.  Reduce speed to low, add half of flour mixture, and mix until just blended.  Add sour cream, mixing until just combined, then add remaining flour mixture and mix until smooth.

Divide the batter evenly into two bowls.  In one bowl add the orange zest and orange extract and stir to combine.  In the other  bowl add sifted cocoa powder and chocolate chips and stir to combine.

First pour the orange batter into the buttered Bundt pan, spreading it evenly around the bottom of the pan.  Next, simply add the chocolate batter on top of the orange to cover.  No swirling is necessary, although you can swirl the batters together if you like.

Bake until cake is springy to the touch and a wooden pick inserted in the center comes out clean, 45 minutes to 1 hour.

Remove from oven and cool cake in the pan for 30 minutes.  Invert onto a cooling rack and cool completely.

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Filed Under: Cakes, Chocolate, Fruit, Recipes

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Reader Interactions

Comments

  1. Firdous

    May 14, 2014 at 10:37 am

    Made this lovely cake today. Replaced the orange extract with juice. Mmmmm………..deliciousness

    Reply
  2. Renee @ Awesome on $20

    May 25, 2013 at 11:52 pm

    I actually dreamed about chocolate orange scones recently. Is there something wrong with my brain? There’s nothing wrong with this cake.

    Reply
  3. fflambeau

    December 31, 2012 at 9:34 pm

    Two of my favorite flavors, orange and chocolate, which supplement each other so beautifully. A great recipe. I cut back on the sugar and used half canola oil instead of all the butter and it came out beautifully. I also added a bit of orange juice to the orange batter. Terrific!

    Reply
  4. Jill

    December 31, 2012 at 3:28 pm

    Found this recipe when searching for “chocolate orange cake” and just finished baking it for my husband’s birthday. It smells amazing – can’t wait to cut into it at the party tonight. Thanks!

    Reply
  5. Gloria

    November 20, 2012 at 7:35 am

    The recipe calls for chocolate chips, is it semi-sweet chips or milk chocolate chips? Can’t wait to try. Thank you.

    Reply
    • joythebaker

      November 20, 2012 at 8:34 am

      whichever you prefer.

      Reply
  6. Mary

    July 28, 2012 at 11:43 am

    Made this recipe and it is delicious. I only added a teaspoon of baking powder though because I had never heard of adding a tablespoon – seemed like too much. I used the juice from half the orange instead of the extract. It turned out great! Thanks for sharing!

    Reply
  7. jason

    July 14, 2012 at 1:06 am

    hi would it work to use fat free yoghurt in place of sour cream and milk chocolate chips instead of dark chocolate chips,thanks very much

    Reply
  8. Rachael

    March 20, 2012 at 12:23 pm

    Just made this on friday night and it all went by Monday! delish! and not bad as my first attempt at bundt cake! YUM!!!

    Reply
  9. Lacey

    May 23, 2011 at 6:58 pm

    I made this cake a few days ago for my friend’s birthday. It turned out great; it was so delicious. I did a not very good job of dividing the batter, so there was more orange cake than chocolate, but it still tasted great!

    Reply
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Trackbacks

  1. Chocolate Orange Bundt Cake | sugaredscapes says:
    June 3, 2014 at 1:46 pm

    […] Adapted from joythebaker […]

    Reply
  2. Chocolate and Orange, Together Forever – Doctored Up Chocolate Orange Bundt Cake | jingersnaps says:
    January 6, 2014 at 9:34 am

    […] Joy the Baker‘s Chocolate Orange Bundt Cake. (By the by, the photos here were taken by multiple people, none of which were me, on various […]

    Reply
  3. Chocolate Orange Bundt Cake | The Lobster Club says:
    June 3, 2013 at 7:48 am

    […] This Chocolate Orange Bundt cake more than fits the bill (and my cake tin!) for a tasty coffee break/mid afternoon snack/substitute dinner. We only used the zest of one large orange but the flavour is so bright and fresh and combines beautifully with the rich chocolateyness. It’s also loaded with sour cream which ensures the cake has a deliciously moist crumb. Recipe from Joy the Baker. […]

    Reply
  4. the very hungry caterpillar birthday party « Daily Bread & Butter says:
    June 4, 2012 at 7:15 am

    […] Chocolate and Orange Bundt Cake   (from Joy the Baker)  I followed the instructions carefully. I don’t have cake flour here, so I used white flour and followed her instructions here about how to adapt it into cake flour. I removed two tablespoons from every cup of white flour, so in the end I removed a total of seven tablespoons from the 3 1/2 cups of flour, but I only added in five tablespoons of corn flour. And I did not sift nearly as much as she does. It’s the patience thing. […]

    Reply
  5. Doesn’t that sound delicious! « LAYERS says:
    March 23, 2012 at 7:02 pm

    […] Chocolate Orange Cake (compliments of Joy the Baker) […]

    Reply
  6. Sour Cream Mini Bundt Cakes says:
    April 28, 2011 at 9:35 pm

    […] Bundt Cake – Food Librarian Pumpkin Chocolate Chip Bundt Cake – Tow Peas and their Pod Chocolate Orange Bundt Cake – Joy the Baker Blueberry Lemon Bundt Cake – My Baking […]

    Reply

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