The Zest of the Season: My Go-To Chocolate Orange Bundt Cake

👩‍🍳 Instructions

1. 1

   Preheat your oven to 350°F (175°C). Generously grease and flour a 10-12 cup Bundt pan, ensuring every crevice is coated. Tap out any excess flour.
2. 2

   In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
3. 3

   In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the softened unsalted butter with the orange zest until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
4. 4

   Beat in the eggs one at a time, mixing well after each addition. Stir in 2 teaspoons of vanilla extract. The mixture might look slightly curdled, which is normal.
5. 5

   In a separate small bowl, whisk together the sour cream, milk, and fresh orange juice.
6. 6

   With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture. Begin and end with the dry ingredients (e.g., 1/3 dry, 1/2 wet, 1/3 dry, 1/2 wet, 1/3 dry). Mix until just combined. Do not overmix.
7. 7

   Pour the batter evenly into your prepared Bundt pan. Gently tap the pan on the counter a few times to release any large air bubbles.
8. 8

   Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
9. 9

   Let the cake cool in the pan on a wire rack for 10-15 minutes. This allows it to firm up before inverting.
10. 10

    Carefully invert the cake onto the wire rack and lift the pan off. Allow the cake to cool completely before glazing.
11. 11

    TO MAKE THE CHOCOLATE GLAZE: In a small saucepan over low heat, combine the chopped dark chocolate, heavy cream, and butter. Stir constantly until completely melted and smooth. Alternatively, microwave in 30-second intervals, stirring after each, until smooth.
12. 12

    Remove from heat and whisk in the powdered sugar and 1 teaspoon of vanilla extract until the glaze is smooth and silky. If it's too thick, add a tiny splash more cream; if too thin, add a bit more powdered sugar.
13. 13

    Once the cake is completely cool, place it on a serving plate. Pour the warm (but not hot) glaze over the top, letting it drip down the sides. Allow the glaze to set for about 15-20 minutes before slicing and serving.