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Christmas Chocolate Orange Bundt Cake

A festive bundt cake that combines rich chocolate and sweet citrus flavors, making it perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Brunch, Dessert
Cuisine: American, Holiday
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake
  • 200 g self-raising flour (or 1 tsp baking powder with all-purpose flour)
  • 1/4 tsp salt
  • 175 g granulated sugar
  • 200 g unsalted butter, room temperature
  • 3 large eggs, room temperature
  • 30 g heavy cream, room temperature
  • 1 tsp vanilla bean paste
  • 100 g candied orange zest
  • 1 zest zest of 1 orange
For the glaze
  • 100 g semi-sweet chocolate
  • 15 g vegetable oil
For the garnish
  • 100 g granulated sugar
  • 100 g water
  • 2 large oranges (one for candied slices, one for zest curls)
  • Cinnamon sticks, star anise, nutmeg

Method
 

Preparation
  1. Heat the oven to 175°C (347°F) and prepare a silicone ring cake tin.
  2. Beat the room-temperature butter and sugar with a hand mixer for about 5 minutes until creamy and pale.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Gently fold in the cream and vanilla bean paste, then sift in the flour and salt, and fold in the orange zest and candied orange zest.
Baking
  1. Pour or pipe the batter into the tin and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Once baked, turn the cake out upside down onto a rack to cool and chill it in the fridge.
Glazing and Garnishing
  1. For the glaze, chop the chocolate and microwave it in a bowl, stirring every 30 seconds until melted.
  2. Stir in the oil and let it cool to about 25°C (77°F).
  3. Pour the glaze over the chilled cake and refrigerate for about 1 minute to set.
  4. Make the garnish by boiling the water and sugar into a syrup, slice one orange thinly, and simmer in the syrup.
  5. Dry the slices in a 100°C (212°F) oven for 30 minutes.
Serving
  1. Decorate the glazed cake with the candied orange slices, cinnamon sticks, orange zest curls, and star anise.
  2. Serve once the glaze has set.

Notes

This cake pairs wonderfully with whipped cream, vanilla ice cream, or citrus tea. Store covered at room temperature for up to 2 days or refrigerate for 2-3 days. Freeze for up to 2 months before garnishing.