Orange and chocolate bundt cake, a delightful treat of delicious goodness, a butter-free bundt cake, with lots of orange juice and zest, made even more delicious with the cocoa variant. The orange and chocolate bundt cake is fragrant, tastes delightful, and is moist, extremely soft, from the first to the last slice, even after several days, because it keeps well in a closed container for up to a week, provided there’s any left, because it’s so good that it’s enjoyable from breakfast onwards. Great for dipping in milk at breakfast, this morning even with cappuccino I tasted it, really delicious, so try it right away.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Orange and Chocolate Bundt Cake
- 5 eggs
- 1 ¼ cups sugar
- 2 cups flour
- 1 packet of baking powder
- 2 tbsps unsweetened cocoa powder
- 2/3 cups orange juice (from 3 oranges)
- as needed orange zest
- cup sunflower seed oil
- butter and flour for the pan
Tools for Preparing Orange and Chocolate Bundt Cake
- 1 Bowl
- 1 Electric Mixer
- 1 Sieve
- 1 Kitchen Spatula
- 1 Bundt Pan
Steps for Preparing Orange and Chocolate Bundt Cake
Grate the zest of 3 oranges into a large bowl, add the sugar and mix.
Juice the 3 oranges and measure out 2/3 cup of juice, if it doesn’t reach 2/3 cup, add water.
In the bowl, add the 5 whole eggs and beat for 5 minutes with the electric mixer at maximum speed, until a light and frothy mixture is obtained.
Now, gradually add the oil while mixing with the beaters.
Gradually add the sifted flour and incorporate it using the electric mixer at medium speed.
Now add the orange juice as well and continue mixing. Finally, add the sifted baking powder and mix well.
Pour about 2/3 of the mixture into a greased and floured 9 ½-inch diameter cake or bundt pan.
Add the unsweetened cocoa powder to the remaining batter and mix well; if it is too dry, add a little more orange juice or water. Mix well and pour into the pan.
Bake in a preheated static oven at 356°F (180°C) for about 45 minutes, leave in the oven for another 5 minutes at 338°F (170°C), and check with a skewer before removing; if it comes out dry, it’s ready.
Turn the pan over on a tray to remove the bundt cake and then flip it onto another tray, sprinkle with powdered sugar before serving; it is also excellent warm.
Once cooled, store under a glass dome to keep it soft and moist like freshly made until the last slice.
