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Terry’s Chocolate Orange Bundt Cake!

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Chocolate & Orange Zest Bundt Cake with Chocolate Orange Drizzle, and a dash more of Terry’s Chocolate Orange!

I have put up a few bundt cake recipes in my time now, including a chocolate one, but something about Chocolate & Orange together is a marriage made in heaven. My recipe for my Chocolate Orange Cookies is amazingly popular, and is one my boyfriends absolute favourite cookies ever! After the success of the cookies, I thought I would develop a Cake version that would be perfect for Afternoon Tea, or just a Cake for the week!

This cake has a delicious light and moist sponge even with the flavouring – using cocoa powder gives you the flavour of the chocolate without making the cake too dense, and the orange gives it a nice citrusy zing!

I find that this recipe is easy to follow, and is totally worth it in the end! I spent ages researching into chocolate bundt cake recipes, even looking at my own, but I wanted to try something else – this one is perfect for the orange flavouring! I hope you all like it too! You can use a simpler cake recipe by using 350g of Stork, and Caster Sugar, with 7 medium eggs, and 300g Self Raising Flour, and 50g Cocoa powder, and bake for 55 minutes at the same temperature!

For this Cake, I used the Nordic Ware Cathedral Cake Tin, as I just thought the shape of it would also suit the segment shapes. You can use simpler cake tins or other Nordic Ware Bundt Tins, but this size is the correct size. In Nordic Ware terms, its a 9 Cup Batter Tin. I just think using Nordic Ware tins makes things so much more special!

People often struggle with bundt cakes as they come apart in the tin, or they don’t come out at all. There are a variety of ways you can prepare them such as cake release spray, or melted butter and flour, or just butter and flour… but I prefer the ‘low-fat oil spray’ you can get for cooking these days,  and then a tablespoon of flour on top and coated.

I then bake my cake, make sure there are no bubbling sounds coming out of it, and poke it with a skewer to make sure its baked fully. Leave the cake in the tin for 10 minutes and then turn it out onto a wire rack to cool fully! Sometimes cakes can get a little stuck, but leave it with the cake bottom side down, and wait to see if gravity helps! At the end of the day, if you didn’t grease it enough, it might just get stuck.

Terry's Chocolate Orange Bundt Cake!

Chocolate & Orange Zest Bundt Cake with Chocolate Orange Drizzle, and a dash more of Terry’s Chocolate Orange!
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Category: Cake
Type: Bundt Cake
Keyword: Chocolate, Christmas
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12 Slices
Author: Jane's Patisserie

Ingredients

Cake Ingredients

  • 100 g Cocoa Powder
  • 200 ml Boiling Water
  • 5 Medium Eggs
  • 1 tbsp Vanilla Extract
  • 275 g Unsalted Butter
  • 340 g Self Raising Flour
  • 2 tsp Baking Powder
  • 500 g Caster Sugar
  • Zest of 1 Orange

Decorations

  • Zest of 1 Orange
  • 1 Terry's Chocolate Orange (melted)
  • Chocolate Orange Segments
  • Sprinkles

Instructions

  • 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.
  • With an electric mixer, I used my KitchenAid, 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.
  • 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 it over the cake.
  • Add on a few chocolate orange segments for decoration, and some sprinkles, and orange zest. Serve, and eat it all!

Notes

  • I have often covered this cake with a chocolate orange ganache, but I find the melted chocolate is delicious enough as it has so much flavour!
  • I sometimes put in chopped up chunks of Chocolate Orange into the cake as well, but I wouldn’t put more than 1 as it might moisten the cake too much and make it hard to get out of the tin!
  • This will last in an airtight container for 4-5 days at room temperature!
  • I used the 9 Cup Nordic Ware Vaulted Dome pan!!
Nutrition Facts
Terry's Chocolate Orange Bundt Cake!
Amount Per Serving
Calories 488 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g81%
Cholesterol 117mg39%
Sodium 33mg1%
Potassium 277mg8%
Carbohydrates 69g23%
Fiber 3g13%
Sugar 43g48%
Protein 7g14%
Vitamin A 670IU13%
Calcium 67mg7%
Iron 1.9mg11%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Chocolate Orange Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

45 Comments

  • Jane
    May 16, 2020 at 12:26 am

    You say that you put choc chunks in but no more than 1. Do you mean 1 whole choc orange?

    Reply
  • Ann
    December 22, 2019 at 12:17 am

    Hi Jane, do you have a recipe for a fudgy choc Yule log baked in the Nordic Yule log tin please?

    Reply
    • Jane's Patisserie
      December 22, 2019 at 9:02 am

      I would use any recipe I have for a bundt tin, such as this one!

  • Ann
    December 22, 2019 at 12:12 am

    Hi Jane, do you have a recipe for the chocolate log Bundt tin please?

    Reply
  • Faye
    February 12, 2018 at 9:22 pm

    I know this may sound silly, but I don’t have a tin like this could you bake it in a normal round tin xx

    Reply
  • Rebecca
    December 5, 2017 at 7:47 pm

    I just tried this using the same tin but it took 1 hour 15 mins to pass the skewer test. Also part of it stuck and I’ve managed to piece it together without it being noticeable. Do you think it will still last? Hoping to use it for a friends birthday on Friday . Thanks x

    Reply
    • Jane's Patisserie
      December 6, 2017 at 1:29 pm

      Yeah I’m sure it will still last in a container. x

  • Haffajaffa
    August 12, 2017 at 12:27 pm

    Hi Jane,
    Looks fabulous. Is it possible to use melted chocolate in this cake rather than cocoa powder? I sometimes find cocoa powder makes a cake dry.

    Reply
    • Jane's Patisserie
      August 12, 2017 at 2:26 pm

      The cake won’t be dry – I would stick to the recipe. You make a paste out of the cocoa powder, so it prevents any ‘dryness’

    • Hafsa Ahmad
      August 21, 2017 at 8:21 pm

      Hi Jane,
      I made this cake and took it on holiday. My family loved it! Perfectly moist.

  • Whisked Away
    May 14, 2015 at 10:33 am

    I keep seeing recipes for chocolate and orange, it must be the “IT” combination of the season, and for good reason! They really are a match made in heaven 🙂 Looks delicious!

    Reply
    • Jane's Patisserie
      May 14, 2015 at 10:44 am

      Thank you! And I agree, it’s like a sort of obsession at the moment, but I’ve always loved it!

    • cookingwithteamj
      May 14, 2015 at 4:02 pm

      I was just going to say the same thing! For some strange reason chocolate and orange go really well together…

  • sugarandsam
    May 14, 2015 at 12:33 am

    So creative! This looks great.

    http://sugarandsam.wordpress.com

    Reply
  • mrsaubergine
    May 13, 2015 at 10:33 pm

    Reblogged this on Books, Baking & Other Objects of Beauty and commented:
    As Jane says, Chocolate + orange + cake = YES! Definitely going to try this one 🙂

    Reply
    • Susan
      February 29, 2020 at 6:04 pm

      Hello

      I’ve just tried to make this, I used a silicone mould and it stuck badly and all came apart, do you have any idea why it happened?

    • Jane's Patisserie
      February 29, 2020 at 6:12 pm

      If the silicone mould wasn’t greased correctly it can stick – but generally I prefer using real tins to silicone!

  • kristenchan0921
    May 13, 2015 at 6:36 pm

    I’m crazy about combining. Chocolate and orange! Your cake looks fantastic 😉

    Reply
    • Jane's Patisserie
      May 13, 2015 at 6:39 pm

      Thank you so much! And combining flavours is so good!

  • Sharon - creativityandfamily
    May 13, 2015 at 6:15 pm

    My mouth is watering! x

    Reply
  • Garance
    May 13, 2015 at 4:24 pm

    My mouth is watering! This is so unfair, I want to just pluck the cake out from the screen! :’D

    Reply
    • Jane's Patisserie
      May 13, 2015 at 4:27 pm

      If that was possible I think I would be the happiest person on earth haha, thank you!

  • MealsWithMel
    May 13, 2015 at 2:23 pm

    Perfection!

    Reply
  • Ema Jones
    May 13, 2015 at 2:13 pm

    It seems you are very fond of desserts like me!

    Reply
  • thesnowwoman
    May 13, 2015 at 12:36 pm

    Oh my goodness! My mouth is watering, this looks amazing.

    Reply
    • Jane's Patisserie
      May 13, 2015 at 12:37 pm

      Thank you so much!! 🙂 it was so delicious!

  • This Cake is Desi
    May 13, 2015 at 12:30 pm

    Looks gorgeous.

    Reply
  • aleciabakes
    May 13, 2015 at 11:49 am

    that looks lovely!

    Reply
  • Natascha's Palace
    May 13, 2015 at 11:17 am

    Ok, I will bring the tea and I will order an extra large slice haha. Have to have my vitamin C!?

    Reply
  • MrsKStanton
    May 13, 2015 at 10:33 am

    Oh wow! I could do with a slice of this and a nice cup of tea!

    Reply
    • Jane's Patisserie
      May 13, 2015 at 10:35 am

      Haha thank you!! I must say, its a delicious combination with a cuppa! 🙂

  • AnaLuciaSilva
    May 13, 2015 at 10:00 am

    Looks delicious =)

    Reply

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