The perfect chocolate orange bundt cake!
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Sometimes I want to decorate a cake, make it all fancy, and spend hours working on a cool design. But sometimes, actually most of the time, I just want a bake a homestyle cake for us and the girls to share. Nothing says home to me like the smell of a chocolate cake baking in the oven.
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Oranges and chocolate are a combination I use a lot in my recipes. Proper orange, not artificial. I love the slight tang, and honestly, once you zest an orange, the whole house smells fresh and amazing for the rest of the day.
I used whole orange juice in this cake, in place of hot water, like my traditional chocolate cake recipe. I think adding the flavour into the cake, and not just the glaze makes the world of difference. Orange is one of those flavours that just really shines in the cake batter.
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So here’s one of my favourite recipes. Enjoy!
Ingredients
CAKE
- 2 cups sugar
- 2 cups plain flour
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs, at room temperature
- 250 milliliters (1 cup) low fat milk
- 250 milliliters (1 cup) orange juice
- 125 milliliters (1/2 cup) oil
- 1 1/2 teaspoons vanilla extract
GLAZE
- 1 cup icing/ powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3 tablespoons of orange juice
Instructions
CAKE
- Preheat oven to 180°C / 350°F. Spray or grease a bundt tin, and dust with flour.
- In a large bowl combine the sugar, flour, cocoa, baking soda, baking powder and salt. Stir to combine.
- Add the eggs, oil, milk, vanilla and orange juice and whisk until combined
- Pour the batter into the cake tin and bake for 35 mins or until a skewer comes out clean.
- Cool the cake in the tin for 10 minutes. Remove from the tin and cool completely on a wire rack before icing.
GLAZE
- Mix powdered sugar, cocoa powder, vanilla and orange juice until you have good consistency for drizzling.
- Drizzle over the cake. Serve.
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