When you combine chocolate and orange, they form the perfect flavour combination; and these flavours are bold and bright in this bundt cake.
It’s Day 2 of Lord Byron’s 12 Bundt Cakes of Christmas countdown. I knew when I was planning this series, a chocolate and orange combination had to be one of them.
Last year, I posted a Chocolate Orange Cookies recipe in my 24 Cookies of Christmas series, and it turned out to be extremely popular. Everyone seems to love the combination of orange and chocolate, and why shouldn’t they? They just work together so well!
TERRY’S CHOCOLATE ORANGE
Don’t take my word for it. Just look at the popularity of Terry’s Chocolate Orange. Terry was onto something with that idea of his! I remember when that orange was only available at Christmastime, but it’s available throughout the year now.
Chocolate Orange Bundt Cake is not a cake that you’ll want a big slice of – or maybe you will! It’s dense, it’s moist, it’s super rich! This is the type of cake that you’ll want to save for special occasions, so it’s one of the best cakes to make at Christmastime. (Because, you know, calories don’t count during the month of December!)
IS THERE SUCH A THING AS TOO MUCH CHOCOLATE?
My bundt cake has everything you need to make a rich, chocolate cake. It’s got butter, and lots of cocoa, (use the best you can afford!) a hot cup of coffee, because coffee brings out the flavour of chocolate, and two whole cups of buttermilk. There’s no way this cake will be dry!
On top of that, there’s a deliciously smooth and decadent chocolate ganache that’s made by melting chocolate into heavy whipping cream. Yum! And, of course, you’ll find orange extract in the cake and the ganache too.
EASY TO DECORATE TOO!
I topped the cake with those cute little chocolate balls, because if you’re going to eat a chocolate cake with chocolate ganache, you might as well pile it all on there! Then, I topped the cake with slices of Terry’s Chocolate Orange. These two things are completely optional, of course.
For the most part, all of the cakes in this series were given away once the photographs were taken, but we kept this one for ourselves. Yes, Dear Reader, it was just too good to share!
Lord Byron’s 24 Cookies of Christmas – Volume 1 can be found in its entirety by clicking on the following image. All of the recipes can be found on one page!
Lord Byron’s 24 Cookies of Christmas – Volume 2 can be found in its entirety by clicking on the following image. All of the recipes can be found on one page!
If you loved this recipe, here are some others that might interest you as well:
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Chocolate Orange Bundt Cake
For the Cake:
- 1 cup brewed coffee
- 2 cups buttermilk
- 1 1/2 cups butter, softened
- 1 1/2 cups cocoa powder, plus 1 tablespoon
- 3 cups sugar
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1 1/2 teaspoons orange extract
For the Frosting:
- 1 cup chocolate chips
- 1/2 cup heavy whipping cream
- 1 teaspoon orange extract
For the Decoration:
- 1 whole Terrys Chocolate Orange
- 2 tablespoons chocolate balls
For the Cake:
- Preheat your oven to 325 degrees. Grease the bundt pan very well by coating the inside of the pan with non-stick cooking spray. Dust the entire baking surface of the bundt pan with the 1 tablespoon of cocoa powder and tap out the excess. Set aside.
- In a sauce pan, over medium heat, combine the coffee, buttermilk, butter, and cocoa powder. Stir until the butter is melted and the mixture is combined. Remove from heat, transfer to a large mixing bowl, and set aside to cool.
- Next, sift together the sugar, flour, baking soda, and salt. Set aside.
- Once the butter mixture has cooled, add the eggs and orange extract. Beat into the butter mixture until well combined.
- Add the sifted flour mixture and beat until thoroughly mixed through.
- Pour the batter into the prepared bundt pan and bake for 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove cake from oven and allow cake to cool in the bundt pan for 2 hours before turning the cake out onto a wire cooling rack to continue cooling.
For the Frosting:
- Place the chocolate chips, the heavy cream, and the orange extract into a small sauce pan. Over low heat, stir the ingredients together until the chocolate has melted and the ingredients are combined.
- Drizzle the frosting over the cake and garnish with Terrys Chocolate Orange wedges and chocolate balls. You can also use fresh orange zest.
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