This zesty orange chocolate chip bundt cake is covered in an easy chocolate ganache. Perfect easy cake for a party.
PREP TIME 15 minutesminutes
Additional Time 15 minutesminutes
COOK TIME 1 hourhour
TOTAL TIME 1 hourhour30 minutesminutes
YIELD 12servings
Ingredients
1cup(2 sticks) buttersoftened
2cupssugar
4eggroom temperature
1/4cupgrated orange zest from 4 large oranges
3cupsall-purpose flour
1/2tspbaking powder
1/2tspbaking soda
1tspkosher salt
1/4cupfreshly squeezed orange juice from the fresh oranges used for zest
3/4cupbuttermilkroom temperature
1tspvanilla
2cupschocolate chips tossed in 2 tbsp flour
For the Orange Glaze
1/4cupsugar
1/4cupfreshly squeezed orange juice
For the Chocolate Ganache
8ouncessemisweet chocolate chips
1/2cupheavy cream
1tspinstant coffee granules
Instructions
Preheat the oven to 350° F.
Rub a pat of butter into every nook and cranny of a 10-inch bundt pan and shake a tbsp of flour around the pan to coat. Set aside.
Add the butter and sugar to the bowl of an electric mixer and beat with the paddle attachment on medium speed until light and fluffy.
Add the eggs, one at a time and beat until just mixed. Add the orange zest, beat until just mixed.
Add the flour, baking powder, baking soda, and salt to a large mixing bowl. Whisk them together.
In a large measuring cup or bowl, add the orange juice, buttermilk, and vanilla. Whisk them together.
Add the flour and buttermilk mixtures alternatively to the mixing bowl. Start with a third of the flour, then half of the buttermilk, a second third of the flour, the last of the buttermilk, and then the last third of the flour. Mixing in after each addition until just combined.
Add the chocolate chips to the batter and stir until just combined.
Pour the batter into the prepared bundt pan. Spread it around evenly. Bake for 45 minutes - 1 hour or until a toothpick comes out clean.
Let the cake cool for 10 minutes while you prepare the orange glaze.
ADD THE ORANGE GLAZE:
In a small saucepan over medium-low heat, stir together the sugar and orange juice until the sugar dissolves completely.
Carefully turn the cake out onto a wire rack over a baking tray. Use a pastry brush or spoon to coat the entire top of the cake with the glaze. Once the cake has cooled completely, transfer it carefully to your cake plate.
ADD THE CHOCOLATE GANACHE:
Place a glass or metal bowl over a small saucepan of water over medium-high heat. Add the chocolate chips, heavy cream, and coffee to the mixing bowl and stir gently until the chocolate has completely melted.
Drizzle the chocolate ganache over the cake while the chocolate is still smooth and warm.
Recipe Notes
Normally I don't fuss with room temperature eggs and buttermilk, but in this case it is definitely worth the effort. They help the butter to not curdle in the batter. You may be tempted to skip the orange glaze. It is an extra step that is absolutely worth it. It gives the cake a deliciously crispy coating. The cake is best the day you've prepared it but will be fine made ahead one day and stored in the fridge.