The ORANGE AND CHOCOLATE BUNDT CAKE is the classic simple, tasty and aromatic cake we’d always like to have in the cupboard, ready for breakfast, for an afternoon snack or, I assure you, even to give a cheerful end to our day, perhaps nibbled while drinking an herbal tea. In short, a grandmother’s cake that is good for every occasion.
What makes this bundt cake special, if you look closely, is above all its very rich citrus aroma, due to the orange juice and zest, which naturally combines wonderfully with the chocolate that makes the batter even more indulgent. In addition, its softness, which stays for several days – provided you don’t finish it right away – makes it delicious and perfect for dipping, as children who eat it for breakfast well know. I almost forgot: if you pair it with a chocolate sauce or a citrus pastry cream it will also be perfect as an after-dinner dessert.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 10 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 215.75 (Kcal)
- Carbohydrates 29.48 (g) of which sugars 14.94 (g)
- Proteins 3.83 (g)
- Fat 10.60 (g) of which saturated 1.69 (g)of which unsaturated 8.42 (g)
- Fibers 1.13 (g)
- Sodium 50.21 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 eggs (medium, at room temperature)
- 3/4 cup + 2 tbsp granulated sugar
- 1 pinch salt
- 1/2 cup sunflower oil
- orange juice
- orange zest
- 1 1/2 cups all-purpose flour
- 1/2 cup potato starch
- 1 packet (≈ 4 tsp) baking powder
- 1/3 cup unsweetened cocoa powder
WHAT YOU’LL NEED FOR THE ORANGE AND CHOCOLATE BUNDT CAKE
- 2 Bowls
- 1 Electric hand mixer
- 1 Bundt pan (ring cake pan)
- 1 Sieve
PREPARATION ORANGE AND CHOCOLATE BUNDT CAKE
In a bowl beat the eggs (at room temperature) with the sugar for 10 minutes until you obtain a white and frothy cream. Add the oil in a thin stream and incorporate it. Then add the orange zest and juice.
Add the sifted dry ingredients: flour, potato starch and baking powder. Fold them in until the batter is smooth. Then divide it in two and add the unsweetened cocoa to one portion and mix.
Butter and flour a Bundt pan 9.5–9.8 in (about 9 1/2–9 3/4 in; 24–25 cm) in diameter and combine the two batters alternately to form the classic marbled mixture.
Bake your orange and chocolate bundt cake in a preheated conventional/static oven at 356°F (180°C) and bake for 45 minutes. As always, perform the skewer test to check proper baking: once inserted it should come out dry.
Let the cake rest in the oven with the door ajar for 10 minutes, then remove it from the oven and let it cool completely.
Once cold, unmold the orange and chocolate bundt cake and enjoy it in all its fluffiness and goodness.
