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!
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!
INGREDIENTS NEEDED FOR THIS CAKE
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 flavor 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
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 leftover, 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 up by making 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!
MORE CHRISTMAS RECIPES!
Did you know that I’ve been posting a 24 Cookies of Christmas series for a few years now? There are over 100 Christmas cookie recipes that you can find right here at Lord Byron’s Kitchen! To make it easier to find, I have created a page for each series. Just click on the image below and you’ll find the full series for that volume all one page!
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 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 to follow me and never miss another recipe!
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 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.