Extra Moist Orange Bundt Cake with Chocolate Glaze
An easy, one-bowl recipe for the softest chocolate orange bundt cake made with extra virgin olive oil!
Mom’s famous orange cake!
Many of the recipes featured on the blog come from my mother’s recipe book. Orange bundt cake is one of the classic all year desserts she would make on a Sunday morning. I remember helping her in the kitchen and secretly licking the leftover batter straight from the mixing bowl. I vividly recall impatiently staring at the oven while the orange bundt cake was baking. That is to say, that this orange bundt cake is one of the these unfussy recipes, packed with flavor that will never disappoint. It is super moist, fragrant and literally melts in you mouth. Top it with dark chocolate ganache and you have a winner!
Ingredients for Orange Bundt Cake with Chocolate Glaze
- Olive oil: This is an olive oil based cake. Unlike butter, olive oil results in a super moist texture which will last for longer. Furthermore, you cut down on saturated fat and on this recipe olive oil really enhances the citrus flavor from the oranges. It is highly recommended to use a good quality extra virgin olive oil for the best texture possible. However, sunflower and canola oil will also work.
- Fresh Oranges: This cake is packed with rich orange flavor! Freshly squeezed oranges and grated orange zest provides an intense citrusy taste. Garnish with candied orange slices for an extra touch.
- Dark Chocolate: Orange and chocolate is a perfect pairing. This orange bundt cake itself, is not overly sweet. The dark chocolate ganache keeps the cake balanced and makes it so decadent. Have a sweet tooth? Substitute for semi-sweet chocolate.
How to make Orange Bundt Cake with Dark Chocolate Glaze:
Preheat the oven on 350 F (180 C). Grease a 10 inch bundt pan with non-stick baking spray and set aside. In a large bowl, whisk together the granulated sugar and eggs until smooth for about 2 minutes. Pour the olive oil, orange juice, orange zest, vanilla extract and whisk until combined. Add the sifted all-purpose flour, baking powder and salt. Whisk until fully incorporated. The batter should be silky with no lumps. Do not overmix the batter. Pour the batter into the greased bundt pan (see photo 1). Bake for 35 minutes or until an inserted toothpick comes out clean with little to no crumbs. Remove from oven and let the cake completely coll cool down before turning out of the pan.
[easy-image-collage id=3305]Dark Chocolate Glaze
In a small saucepan over medium-low heat, simmer heavy cream until hot and lightly steamy. Do not boil the heavy cream. Remove from heat and add the finely chopped chocolate pieces. Let it sit for 2 minutes then stir chocolate ganache using a spoon until glossy. Pour chocolate ganache on top of orange bundt cake (see photo 2). Top with candied orange slices. Cut into slices and serve. Enjoy!
MAKE AHEAD AND STORAGE INSTRUCTIONS:
Orange bundt cake with dark chocolate glaze will keep fresh for up to 3 days at room temperature in an airtight container. You may freeze the cake before adding the chocolate ganache glaze for up to 2 months covered tightly with plastic wrap.
Every home baker will rock this easy, no-mixer, one-bowl orange bundt cake. Whether you serve it plain or top it with dark chocolate ganache it won’t last for long. We would love to hear from you if you try this recipe. Leave us a comment below. Happy Baking!
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Extra Moist Orange Bundt Cake with Chocolate Glaze
Ingredients
- 1 1/4 cups Granulated Sugar
- 3 Eggs room temperature
- 1 cup Olive Oil extra virgin
- 1 cup Orange Juice freshly squeezed
- 1 1/2 tsp Orange Zest
- 1 tsp Pure Vanilla Extract
- 2 ½ cups All-purpose Flour sifted
- 1 tbsp Baking Powder
- 1/4 tsp Salt
Chocolate Glaze
- 1/2 cup Heavy Cream
- 4 oz Dark Chocolate finely chopped
Garnish (Optional)
- Candied Orange Slices
Instructions
- Preheat the oven on 350 F (180 C).
- Grease a 10 inch bundt pan with non-stick baking spray and set aside.
- In a large bowl, whisk together the granulated sugar and eggs until smooth for about 2 minutes.1 1/4 cups Granulated Sugar, 3 Eggs
- Pour the olive oil, orange juice, orange zest, vanilla extract and whisk until combined.1 cup Olive Oil, 1 cup Orange Juice, 1 1/2 tsp Orange Zest, 1 tsp Pure Vanilla Extract
- Add the sifted all-purpose flour, baking powder and salt. Whisk until fully incorporated. The batter should be silky with no lumps. Do not overmix the batter.2 ½ cups All-purpose Flour, 1 tbsp Baking Powder, 1/4 tsp Salt
- Pour the batter into the greased bundt pan.
- Bake for 35 minutes or until an inserted toothpick comes out clean with little to no crumbs.
- Remove from oven and let the cake completely coll cool down before turning out of the pan.
Chocolate Glaze
- In a small saucepan over medium-low heat, simmer heavy cream until hot and lightly steamy. Do not boil the heavy cream.1/2 cup Heavy Cream
- Remove from heat and add the finely chopped chocolate pieces.4 oz Dark Chocolate
- Let it sit for 2 minutes then stir chocolate ganache using a spoon until glossy.
- Pour chocolate ganache on top of orange bundt cake.
Garnish (Optional)
- Top with candied orange slices.Candied Orange Slices
- Cut into slices and serve.
- Enjoy!
Notes
- Use fresh oranges and extra virgin olive oil for the most tender texture.
- Whisk sugar and eggs well. This will result in a fluffy cake.
- Note that all ovens bake differently, so yours may take a little less or a little more time to bake.
- Make Ahead & Storage Instructions: Orange bundt cake with dark chocolate glaze will keep fresh for up to 3 days at room temperature in an airtight container. You may freeze the cake before adding the chocolate ganache glaze for up to 2 months covered tightly with plastic wrap.
- Have any questions about the recipe or want to ask for substitutions? Please contact us.
This cake was absolutely amazing. Soooo yummy and juice. Thank you for sharing this recipe!!
Thank you Fei. Glad you liked it!