Orange Bundt Cake with Chocolate Glaze
This orange bundt cake has a tender moist crumb and is topped with a dark chocolate glaze. Unfussy and not too sweet, it's ideal for sharing with a large gathering of friends and family! Be sure to generously butter and lightly flour your pan to ensure the cake releases easily (baking spray is not sufficient for this recipe!).
Equipment
Ingredients
Orange Bundt Cake:
- 2½ cups (300 g) Bob’s Red Mill Organic Unbleached All Purpose Flour plus more for dusting
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1¾ cups (350 g) granulated sugar
- 1 cup (8 oz; 226 g) unsalted butter softened, plus more for greasing
- 2 tablespoons grated orange zest
- 1 teaspoon grated lemon zest
- ¼ cup (60 mL) freshly squeezed orange juice roughly 1-2 oranges
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 6 large eggs room temperature
- 1 cup (226 g) whole fat plain Greek yogurt room temperature
Chocolate Glaze:
- 4 ounces (115 g) bittersweet chocolate (roughly 72% cocoa) finely chopped
- 4 ounces (120 mL) heavy cream
- ½ teaspoon pure orange extract optional
Optional Decoration:
- finely diced candied orange peel or finely grated orange zest
Instructions
- Prepare the Bundt Cake: Preheat the oven to 325°F (163°C) with a rack in the center position. Generously butter (the layer should be visible) and flour a 12-cup bundt pan. Be sure to reach every crevice of the pan. Tap the pan over the sink to remove any excess flour. Do not skip this step or substitute with baking spray.
- In a medium bowl, whisk together the unbleached all purpose flour, salt, baking soda, and baking powder. Set aside.
- In a stand mixer bowl fitted with a paddle attachment, combine the granulated sugar, orange zest, and lemon zest. Using your fingertips, rub the sugar and zests together until the mixture resembles wet sand and is very fragrant. Add the softened butter and beat over medium-high speed for 5 minutes or until light and fluffy. Add the orange juice, lemon juice, and vanilla extract and mix until incorporated. Reduce the speed to medium and add the eggs one at a time, beating until each egg has incorporated, scraping down the bowl once or twice.
- Over low speed, add the flour mixture in three additions, alternating with two additions of yogurt. Scrape down the bowl as necessary, but be careful not to over mix.
- Transfer the batter to the greased bundt pan, using a small offset spatula or knife to smooth the batter into an even layer.
- Bake for 55 minutes to 65 minutes or until lightly golden and a toothpick inserted in the center comes out clean. Cool cake in the pan on a wire rack for 15 minutes, then invert onto a rack and allow the cake to cool completely before glazing.
- Make the Chocolate Glaze: Place the cake with rack inside a sheet pan (this will catch any excess glaze) or set over a piece of parchment paper. Set aside.
- Place the finely chopped chocolate in a medium bowl. Microwave the heavy cream in 20-second intervals in the microwave until it is very hot and lightly steaming. Pour the cream over the chocolate and allow the mixture to sit for a minute. Add the orange extract (if using) and gently whisk together until smooth and shiny.
- Pour the chocolate glaze evenly over the cooled bundt cake, allowing it to drip generously over the sides. Once glazed, gently tap the cake to remove any air bubbles or wrinkles in the glaze.
- If decorating with candied orange peel or zest, allow the glaze to mostly set before adding. Once the glaze has set, the chocolate will be matte in appearance - this will make for cleaner slicing.
- Serving Tip: Run a large sharp knife under very hot water. Dry with a clean towel and slice. Repeat before each cut - this will ensure clean slices with very little chocolate glaze transfer.
Video
Tips for Success:
- This cake tastes best the day it is baked, but stays very moist for up to 2 to 3 days. Cover (avoid directly covering the glaze surface) and keep out at room temperature.
Serving: 1serving, Calories: 255kcal, Carbohydrates: 10g, Protein: 12g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 7g, Cholesterol: 259mg, Sodium: 725mg, Fiber: 1g, Sugar: 7g