Chocolate Orange Bundt Cake Recipes

CHOCOLATE ORANGE CAKE

Chocolate Orange Cake image

Provided by Trisha Yearwood

Categories dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 14

Ingredients

2 tablespoons unsalted butter, softened
1/2 cup plus 1 tablespoon unsweetened cocoa powder
3 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups freshly squeezed orange juice, plus 2 tablespoons finely grated zest
3/4 cup mayonnaise
2 tablespoons balsamic vinegar
1 teaspoon vanilla extract
1 cup confectioners' sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons freshly squeezed orange juice

Steps:

For the cake: Preheat the oven to 350 degrees F. Mix together the softened butter and 1 tablespoon of the cocoa to make a thick paste. Use this paste to paint the inside of the Bundt pan. Set aside.
In an electric mixer, combine the flour, granulated sugar, baking soda, salt, cinnamon and remaining 1/2 cup cocoa and mix until blended. Add the orange juice, mayonnaise, vinegar and vanilla and mix until just combined, 1 to 2 minutes. Fold in the orange zest. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 minutes. Cool in the pan for 10 minutes, and then turn out onto a cooling rack to cool completely.
For the chocolate glaze: Mix the confectioners' sugar and cocoa together. Whisk in the orange juice, 1 tablespoon at a time, until it reaches a good consistency to drizzle. Drizzle the glaze over the cake.

CHOCOLATE ORANGE BUNDT CAKE

Chocolate Orange Bundt Cake image

Chocolate, orange, sour cream, yum! I usually frost this cake with a simple glaze made from powdered sugar and orange juice.

Provided by Mirj2338

Categories Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

1 box devil's food cake mix
4 large eggs
1 (8 ounce) container sour cream
1 cup orange juice
1/2 cup vegetable oil
2 tablespoons fresh orange zest

Steps:

Preheat the oven to 350 degrees F.
With an electric mixer, beat the all 6 ingredients for 30 seconds on low speed to combine.
Then go crazy and beat on high for 2 minutes.
Pour the batter into a greased and floured 10 cup Bundt pan.
Bake for 50 minutes or until the toothpick comes out clean when you've poked the cake (apologize to the cake, how would you like it if someone kept poking you to see if you were done?) Let the cake rest (and heal) for 10 minutes.
Remove from the cake pan and cool.
You can have this cake as is (it's delicious on it's own), or you can frost this with your favorite frosting.

Nutrition Facts : Calories 339.8, Fat 21.5, SaturatedFat 5.4, Cholesterol 72.4, Sodium 400.1, Carbohydrate 35, Fiber 1.2, Sugar 19.2, Protein 5.2

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