SIGN UP AND GET FREE SHIPPING OVER $75

Photo Credit: Elizabeth Newman

Chocolate Orange Bundt Cake

Make this deceptively simple cake the star of your Easter feast!
star

Chocolate Orange Bundt Cake

Servings

1

Prep Time

10 minutes

Cook Time

50 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Chocolate Orange Bundt Cake

Ingredients

    For The Candied Oranges:

  • 1 1/2 cups water
  • 1 1/2 cups sugar
  • 1 orange (sliced into 1/4-inch rounds)
  • For The Cake:

  • 1 cup 2 sticks unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 4 eggs (at room temperature)
  • 1 cup buttermilk (at room temperature)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons orange zest (from 1 orange)
  • 1/4 cup fresh orange juice (from 1 orange)
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • PAM Baking Spray
  • For The Chocolate Glaze:

  • 1/2 cup whipping cream
  • 1/2 cup bittersweet chocolate chips

Instructions

  1. For the candied oranges:  Combine the water and sugar in a small saucepan and bring to a boil over medium heat, stirring to dissolve the sugar.  Add the orange slices and simmer until they are tender, about 8 minutes. Remove from the heat and allow the oranges to cool slightly in the syrup, about 15 minutes. Drain the oranges slices and let cool completely on a wire rack until they are room temperature, an additional 10 minutes.  Transfer the slices to a cutting board and finely chop.
  2. Place a rack in the middle of the oven and preheat to 350 degrees.  Spray a bundt pan lightly with PAM Baking spray.
  3. Using a stand mixer with the paddle attachment or a hand mixer beat the butter and sugar together on medium speed until it is light and fluffy, about 3 minutes.  Add the eggs one at a time, incorporating well after each addition and scraping down the sides of the bowl as needed. Turn the mixer speed to low and slowly add the buttermilk and the vanilla.  Stop the mixer and add the orange zest and juice. Mix to incorporate. With the mixer on low, add the flour, one cup at a time until just barely combined. Finally add the baking powder, baking soda and salt. Turn the mixer to medium speed for another 10 seconds until the batter is smooth and fluffy.  Using a rubber spatula fold in the chopped, candied oranges. Spoon the batter evenly into the bundt pan and smooth out the top. Bake the cake until it is golden and a cake tester comes out clean, about 50 minutes. Let the cake cool on a wire rack for 30 minutes before turning the cake out onto a plate.
  4. For the glaze:  Place the chocolate chips in a medium bowl.  Place the cream in a small saucepan and bring to a simmer over medium high heat.  Once bubbles have formed around the edges of the cream, remove from the heat and pour the cream over the chocolate.  Whisk the cream and chocolate together until smooth. Allow the chocolate to cool for 5 minutes. Pour the glaze over the bundt cake, using a spatula or spoon to push the glaze down the sides and center of the cake.
Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
nut free

2 reviews & comments

  • Author's avatar image
    Janine Giambalvo

    So is it 1 cup of butter or 2 sticks of butter (which is the same thing) OR 2 cups or 4 sticks of butter? Thank you.

  • Author's avatar image
    Danielle Koerber

    Absolutely delicious and really easy!

Please sign in or create an account to review or comment on recipes.