Orange chocolate bundt cake
Chocolate and orange work really well together and while local oranges are in season we are using them in absolutely everything.
![](http://content.maltatoday.com.mt/ui/images/photos/chocolate_bundt_cake_2.jpg)
Bundt cakes fell out of fashion after the 80s, however they are starting to make a re-appearance on many an Instagram account. As with most fashionable items, in enough time, old-fashioned becomes vintage and hip and trendy once again. We love this simple recipe for chocolate bundt cake with local oranges. Make this recipe in a regular bundt tin or use mini ones and serve one cake each, just adjust the cooking time to 20 minutes.
![](http://content.maltatoday.com.mt/ui/images/photos/chocolate_bundt_cake_4.jpg)
Orange chocolate bundt cake
Ingredients
- 140g dark chocolate
- 50g cocoa powder
- 125ml cream
- 125ml milk
- 280g plain flour
- 1 ½ tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 227g butter
- 350g sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 orange, finely grated zest only
![](http://content.maltatoday.com.mt/ui/images/photos/chocolate_bundt_cake.jpg)
Method
- Pre-heat the oven to 180C.
- Grease a bundt pan very well and then dust with flour. Set aside.
- Break the chocolate into squares and place in a bowl with the cocoa powder.
- Bring the cream and milk to almost a boil and then pour over the chocolate.
- Leave to stand for 30 seconds or so and then mix until the chocolate melts and the mixture is smooth.
- Sift the flour with the baking powder, bicarbonate of soda and salt.
- In a standing mixer, cream the butter and the sugar until pale and fluffy (approx. 4 mins).
- Add the eggs, one at a time, scraping the mixture down from the sides between every addition.
- Add the vanilla and the orange zest and mix well.
- Add one third of the flour mixture and mix well.
- Add half the chocolate mixture, followed by another third of the flour mixture, the remaining chocolate and the remaining flour, mixing at every addition.
- Pour the mixture in the prepared bundt tin and bake for 50 mins until a skewer inserted into the centre comes out clean.
- Allow to cool for 30 mins on a wire rack, then, carefully, remove from the pan and allow to cool completely on the wire rack.
- Dust with icing sugar and serve.