When you combine chocolate and orange, they form the perfect flavour combination; and these flavours are bold and bright in this bundt cake. Chocolate cake should be super moist and this one certainly is! Prepared with buttermilk and brewed coffee, this is most certainly not your average chocolate 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!
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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 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!
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So, welcome, Dear Reader, to Lord Byron’s 12 Christmas Bundt Cake series! I’m updating this paragraph right here to let you know that even though this original cake series was published in 2019, there have been many holiday recipes shared since then. Some of my favourite recipe collections from previous years are my 75 Homemade Gifts from Your Kitchen, my 50 Make Ahead Freezer Friendly Christmas Recipes, and my 30 No-Bake Christmas Recipes post.
You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. That way, a new recipe will be emailed to you every day. You won’t have to bother to come looking for it! Like in previous holiday recipe countdowns, I like to mix up the recipes in the series so that there is something for everyone. Are you ready!!??
Looking For More Christmas Confections?
Lord Byron’s Kitchen has more than enough to satisfy your sweet tooth! Click on the links below to see a countdown series of holiday recipes from that category!
INGREDIENTS NEEDED TO PREPARE THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
FOR THE CAKE:
- Coffee – Brewed coffee is in this mix! And, it’s a good thing too, because chocolate and coffee are a match – just like chocolate and orange!
- Buttermilk – This will keep the cake rich and moist!
- Cocoa Powder – Cocoa powder is an unsweetened chocolate product which adds deep chocolate flavour to desserts and beverages. Use a good quality cocoa powder, not the kind we used to stir into milk as kids!
- Butter – Make sure your butter is at room temperature! I used unsalted butter. If you use salted butter, omit the additional 1/2 teaspoon of salt further down the list of ingredients.
- Sugar – Sugar will caramelize when baked, which will help to brown the cake.
- Eggs – Whenever you set out to bake, make sure your eggs are at room temperature too – just like your butter!
- Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
- Salt – This is a common ingredient in baking and cooking. In baking it helps to enhance and balance sweetness.
- Baking Soda – Commonly known as sodium bicarbonate, or just bicarb, it is a baking ingredient that’s activated by a liquid and an acid to help with leavening or rising.
- Orange Extract
FOR THE FROSTING AND THE DECORATION:
- Chocolate Chips – I use chocolate chips a lot in my recipes, and I change up the type depending on how I feel. Unless the recipe states otherwise, you can use milk, semi-sweet, or dark chips.
- Whipping Cream – Be sure to use actual whipping cream to get a good ganache.
- Orange Extract
- Terry’s Chocolate Orange – Optional
- Chocolate Sprinkles – Optional
HOW TO MAKE A CHOCOLATE ORANGE BUNDT CAKE
Preheat your oven to 325 degrees F. 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 one tablespoon of cocoa powder and tap out the excess. Set aside.
In a saucepan, 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 so that the pan is no more than 3/4 full. (See notes below.) Bake for 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and allow the cake to cool in the bundt pan for 2 hours before turning the cake out onto a wire cooling rack to continue cooling.
Once fully cooled, place the chocolate chips, the heavy cream, and the orange extract into a small saucepan. 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.

BUNDT PAN SIZES
This cake batter makes quite a bit of batter! The recipe has been written to support a 10 or 12-cup bundt pan. Whenever baking a bundt cake, you should never fill the pan more than 3/4 full. If that means you have too much batter and happen to have some left over, don’t fret!
The bundt pan in the photos is the Nordicware Vintage Star Bundt and is only 10 cups. I used the extra cake batter to make a few cupcakes. Be sure to cut back on the baking time if you decide to make cupcakes. I baked them for 18 minutes and they were wonderful!

STORING, PACKAGING, & FREEZING
When it comes to most cakes, they taste best at room temperature, but they don’t hold up well to being left out on your countertop for long periods of time. Cakes will stay fresh in a covered cake stand or food-safe container with a lid for 3-5 days if left to sit on your kitchen countertop. You can store them in a food-safe container in your fridge. When you want to serve the cake, take it out of the fridge and let it sit at room temperature for 30-60 minutes.
If you plan to freeze your Chocolate Orange Bundt Cake, you certainly can! I would not recommend adding the ganache or orange slices until you take the cake out of the freezer to thaw. To freeze almost any cake, wrap the completely cooled cake well in two layers of plastic wrap. Then, wrap it tightly in a layer of aluminum foil. This helps to create a better seal. The goal is to keep all of that freshness locked in!

QUESTIONS?
If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!
Finally, as I stated previously, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 200 Christmas recipes and counting. There’s something for everyone! Cheers!
Do You Like This Recipe?
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Chocolate Orange Bundt Cake
Ingredients
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
Instructions
For the Cake:
- Preheat your oven to 325 degrees F. 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 one 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 so that the pan is no more than 3/4 full. (See notes below.) 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.
Notes
Nutrition
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Pavani says
OMG, that has got to be the most rich, decadent and moist chocolate bundt cake I’ve ever seen. Chocolate & Orange is such a classic combination – I WANT to make this recipe right away 🙂 🙂
Anneke De Clerk says
I my soul!!! This looks só festive.
April says
I LOVE IT! You must be reading my mind! I saw a similar chocolate orange bundt cake recipe just yesterday and I saved it because it sounded delicious and wanted to make it. I think I’ll be trying this one instead. I like that your cake has more flavor, I also love anything that calls for orange and chocolate! Can’t wait to try it!
Leanne - Crumb Top Baking says
What a fun series for Christmas! I love my bundt pans. They’re perfect for almost any kind of cake. For the holidays I usually make a chocolate cranberry bundt cake and now I’m thinking the addition of orange is a must! I’m glad you guys kept this one for yourselves. That ganache alone is irresistible!
Sandhya Ramakrishnan says
What a elegant looking cake this is and those flavors are just awesome! Just looking at the texture of the cake and seeing how moist it is, I am dying to try the recipe. This is just so perfect for the holidays. I am really enjoying your bundt cakes.
Pedro says
Baking this cake right now and have a oven full of chocolate turds because there is too much batter. Did taste one of the fallen turds and the flavor is wonderful. I will continue to bake and hope it will come out great.
Britt says
Great cake but I’d recommend specifying to only fill the bundt pan 2/3 full in your instructions 🙂
Suzanne L McIntee says
Can this be frozen? I made it and it is wonderful! I would love to take some this weekend when I visit my parents, but not sure how freezing would impact the cake or ganache.
Suzanne
byronethomas@gmail.com says
The cake would freeze well, Suzanne, but I’m not sure the ganache would thaw properly.
Judy says
How far ahead can you make the cake? We are going for a weekend in a treehouse and want to make as much ahead of time as possible.
byronethomas@gmail.com says
That sounds like fun, Judy. I think the cake would last for 3-5 days, but I’m not sure the ganache will transport well. Will your treehouse have AC?
Amanda says
What size bundt pan did you use? I’d like to adjust the ingredient amounts for my 10 cup pan if needed.
byronethomas@gmail.com says
I used a 10 cup bundt pan.
Tina says
When you say “brewed coffee” what do you mean? Coffee powder? Some (how much?) instant coffee dissolved in water?
byronethomas@gmail.com says
It’s coffee that has been brewed using a percolator.
Deb says
Where do I find chocolate balls?
byronethomas@gmail.com says
Hi Deb – you can find them at almost any baking supply store. In Canada, I find them at Bulk Barn.
Judy Erl says
I would like to make this for this Christmas. I have just a few questions. What would you suggest in place of the coffee. Also can I bake one day then ice it the next. I just have to figure out the size of my bundt pan 😊 The cake looks wonderful. Can’t wait to try .
Ingrid says
I made this Chocolate Orange Bundt Cake yesterday. There seemed to be a lot of batter but no instruction as to size of Bundt Pan; and while I did not use all the batter I still had overflow. My oven was preheated at 325F as instructed from the outset at preparation of the Bundt Pan; it took 2 hours to bake. The cake on removal from the Bundt pan, after the recommended 2 hours to sit upon removal from the oven, looked moist. Would you review your instruction and advise, Byron? Also, have you tried to alter the amount of sugar with a substitute like apple sauce, with what result?
John says
Like you I have cake all 0ver the oven and not nearly baked after45 minutes!
byronethomas@gmail.com says
Hi John, I have updated the recipe card with bundt pan size information.
Avni says
If I want to make eggless than what is the option I can use
Greta says
I’m so sad…the batter tasted amazing before I baked it; and I put the proper amount in my bundt pan and put the overflow in a separate smaller bundt pan. The amounts were perfect. The mini came out of the pan perfectly, but the big one I did in a more intricate nordicware pan: and I used shortening and granulated sugar (on both pans), and the big one still got stuck. I even tried using the boiling water on a towel to help loosen the cake, but it looks so sad.
The cakes taste wonderful, although the orange flavor is minimal now that they are baked. Perhaps I used old orange extract. With so many other wonderful reviews, I really think it was user error. Not a problem with the recipe, it’s just me.
We’re still going to enjoy it, they just won’t be as pretty as I had hoped for.
Lolly says
Super good, made with orange coffee and a chocolate orange candy. At for the ganache. Also used grand mariner for flavor