Orange Chocolate Chip Bundt Cake Recipes

MINI ORANGE CHOCOLATE CHUNK CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 6 individual serving baking molds, such as the flexible non stick 100 percent silicone molds.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, 1 at a time, then the orange zest.
• Sift together 1 1/2 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with 1 tablespoon flour and add to the batter. Pour into the pans, smooth the tops, and bake for 30 minutes, until a cake tester comes out clean. Let the cakes cool in the molds on a wire rack for 10 minutes.
• Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake from the pans, put them on a rack over a tray, and spoon the orange syrup over the cakes. Allow the cakes to cool completely.
• For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cakes.

CHOCOLATE ORANGE BUNDT CAKE

Steps:

• All ingredients should be at room temperature! (especially the eggs and butter).
• Generously butter a 21 cm / 8-inch bundt cake pan, set aside.
• Add the cream and orange juice into a small pot, bring almost to the boil, remove from the heat, add the cut into small pieces chocolate, wait 1 minute, then stir until the chocolate has melted, add the orange liqueur/jam and vanilla extract, stir until combined, set aside.
• In a large bowl, mix the flour, cocoa, baking powder, baking soda and salt together, sift into another bowl, set aside.
• Preheat the oven to 180 °C / 350 °F / Gas Mark 4, no fan (if using a convection over reduce the temperature by 25 degrees).
• Add the butter to the mixer bowl, beat for about 2-3 minutes at medium-high speed until fluffy.
• Add the sugar and orange zest, beat until the mixture is light and fluffy, about 3 minutes.
• Add the eggs, one at a time, beat up well, next egg can be added when the previous one is incorporated into the batter, after adding each egg scrape the sides of the bowl with a silicone spatula.
• Reduce the speed to low, add 1/3 of the flour mixture, beating just to combine, add ½ of the chocolate mixture, followed by 1/3 of the flour mixture, another ½ of the chocolate mixture, and finally the last 1/3 of the flour mixture, mixing only until just combined after each addition. In the end, gently fold the batter with a silicone spatula (as the dry ingredients tend to sink to the bottom).
• Scoop the batter into the prepared pan, smoothing the top with a spatula (try to put just a little less batter in the middle of the pan than on the sides), tap the pan slightly, put in the oven.
• Bake for about 50 minutes, a skewer inserted into the center of the cake doesn't have to come out perfectly clean, the cake should be a little underbaked (but just a little).
• Place the pan on a cooling rack for 15 minutes, then turn the cake over onto the cooling rack and leave it to cool. The baking time may slightly vary from oven to oven.
• Prepare the glaze: pour orange juice into a small pot and cook over medium heat until its volume is reduced to about 1 teaspoon (it will boost the orange flavor), you can also use a smooth orange jam, but I didn't want to buy the whole jar only to use 1 teaspoon. Pour the cream into a small pot and bring almost to the boil, remove from the heat, add finely chopped chocolate, wait 1 minute, mix until the chocolate is dissolved, add the reduced orange juice, mix until smooth. Pour the glaze over the cake.

CHOCOLATE CHIP ORANGE CAKE

Steps:

• Preheat oven to 350.
• Grease and lightly flour an 8 1/2 x 4 1/2 inch loaf pan.
• In a large bowl, combine flour, baking powder, salt, baking soda and sugar.
• Stir in nuts and 3/4 cup of the chocolate chips.
• In a medium bowl, beat eggs with the milk, orange juice, rind and vanilla.
• Blend in the butter or margarine.
• Add egg mixture to the flour mixture, folding just until the dry ingredients are moistened.
• Spread batter in the prepared loaf pan and sprinkle evenly with the remaining chocolate chips.
• Bake until golden 55-60 min or till a wooden pick inserted in middle comes out clean.
• Cool in the pan 10 minutes, then turn out onto a wire rack.
• Cool completely before slicing.

TERRY'S CHOCOLATE ORANGE BUNDT CAKE!

Steps:

• Preheat your oven to 180C/160C Fan and grease and flour a bundt/ring tin well - Mine was the 9 Cup Nordic Ware vaulted dome pan!!
• Mix the cocoa powder and water together and stir until a smooth paste is formed, leave to the side.
• Mix the eggs, vanilla, and butter together with the cocoa powder mixture for 1 minute until combined, make sure to scrape the sides of the bowl half-way through to catch everything - I used my Kitchenaid stand mixer.
• With the mixer on a low speed, add the self-raising flour, sugar, orange zest, and baking powder and mix until combined.
• Pour into the tin and bake in the oven for 45-50 minutes until risen and a skewer comes out clean!
• Leave to rest for 10 minutes then turn onto a wire rack to cool fully.
• Once the cake is cooled, melt the Terry's chocolate orange, and drizzle/pour it over the cake.
• Add on a few chocolate orange segments for decoration, and some sprinkles, and orange zest. Serve, and eat it all!

CHOCOLATE-CHOCOLATE CAKE (BUNDT CAKE)

Steps:

• Preheat oven to 350 degrees.
• Spray 9 3/4 x 3 3/8 fluted bundt pan with non-stick cooking spray or lightly grease and flour pan.
• In a large pan, over medium low heat, melt 1-1/2 cups of the chocolate chips and butter together, stirring until chocolate is completely melted.
• Pour the chocolate mixture into large mixing bowl, add sugar; beating until well blended.
• Beat in eggs, one at a time, add vanilla.
• Combine flour, baking soda and salt; add to chocolate mixture alternating with milk; mix until smooth, stir in the remaining 1/2 cup chocolate chips.
• Pour into prepared pan and bake for 50 to 55 minutes or until cake tests done.
• Cool completely in pan, remove and drizzle with your favorite glaze.

ORANGE CHOCOLATE CHIP BUNDT CAKE

Steps:

• 1. Heat oven to 325. Generously spray bundt pan with non-stick baking spray.
• 2. Cream together butter and sugar. Add eggs and mix well. Combine in vanilla, orange extract and sour cream. Add baking soda and flour and mix just until combined. Stir in chocolate chips and zest. Pour into prepared pan and bake for 50-60 minutes or until wooden pick inserted in middle comes out clean.
• 3. Let cake cool 10 minutes in pan before removing and placing on cooling rack to cool completely. Once cool, prepare glaze by combining ingredients in small saucepan and simmering over medium heat until sugar is dissolved. Let cool slightly before spooning or brushing over cake. (You can see in my picture that my glaze had a little bit of pulp in it. Yum!)
• 4. Enjoy!

ORANGE CHOCOLATE CHUNK CAKE BY INA GARTEN

Steps:

• 1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan. 2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, one at a time, then the orange zest. 3. Sift together 3 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with 2 tablespoons flour and add to the batter. Pour into the pan, smooth the top, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. DO NOT OVERBAKE. DO NOT GO PAST ONE HOUR. Let the cake cool in the pan on a wire rack for 10 minutes. 4. Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake from the pan, set it on a rack over a tray, and spoon the orange syrup over the cake. Allow the cake to cool completely. 5. For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cake.