BRILLIANT CHOCOLATE ORANGE BUNDT CAKE

I love a good old chocolate orange. In fact, I'd go as far as to say it's my favorite flavored chocolate and so to be able to transfer those flavors to a cake to me sounds like heaven. I totally did it with this gorgeous looking chocolate orange bundt cake. A delicious light and fluffy sponge smothered with a glossy chocolate icing all flavored with big juicy fresh orange juice and zest to give it that amazing classic chocolate orange flavour combination that not only tastes yummy but looks divine!

There aren't really many ingredients to this cake so there isn't really much to talk about but I will say that this is a recipe that you need an electric whisk for as you really need to give the sugar and eggs a good whisking to get them to double in size. Whilst it would be a good workout for your arm without one, it is so much easier when you use a machine. 

As for the flavors in the cake, I do love the chocolate orange combination but if you are not a fan you can do a bit of citrus swapping out to change the vibe if you want. Use lemons, limes or even grapefruit juice and zest (if you're a weirdo) instead of orange to mix things up. You can also use dark, white or plain milk chocolate to decorate the top of the cake if you can't get your hands on or don't like orange chocolate. 

Recipe below will make a nice big bundt cake that is around 2.5 litres in size and you should be able to get around 14-16 good sized slices out of it;

Chocolate Orange Bundt Cake

300g Golden Caster Sugar

5 Large Eggs

Zest And Juice Of 4 Large Oranges

150ml Olive Oil

300g Self Raising Flour

280g Orange Chocolate

1. Being by popping your oven on to 180 degrees (160 fan) and liberally greasing every nook and cranny of your bundt tin.
2. Pop the caster sugar, eggs and the zest of 3 oranges into a bowl and whisk until the mixture has doubled in size and gone very white and fluffy.
3. Pour in the juice of three oranges along with the olive oil and whisk until well combined. Add in the flour in small increments, folding the flour through with a spoon after each addition until its all been added and you see no streaks offlour in the batter.
4. Transfer the batter to the greased bundt tin and then pop into the oven to bake for 35-40 minutes until golden brown on top and an inserted skewer comes out clean. Remove from the oven and leave to cool before removing from the tin and placing on a wire rack to cool completely.
5. Whilst the cake cools, place the chocolate into a bowl and place over a pan of simmering water ensuring that the bowl doesn't touch the water. Wait for the chocolate to melt and then remove the bowl from the pan and add in the juice of the last orange and beat until well combined, smooth and glossy. 
6. Pop the bowl in the fridge to chill slightly so the chocolate thickens but still remains slightly runny. Pour the chocolate all over the top of the cake and wait a few minutes for the chocolate to set slightly before sprinkling over the remaining zest to finish.

Doesn't that just look magnificent? The little sprinkling of orange against the back drop of that glossy chocolate icing really makes the color pop and look so enticing that it will take all your power to stop yourself from just sticking your face right into it and inhaling it. Grab a knife and glide it through the bundt to reveal the fluffy as clouds orange flavored sponge hidden inside. The orange flavour from all that zest and juice really comes through in the sponge as well being lifted by the chocolate orange glaze. It really can only be described as a most brilliant chocolate orange bundt cake!