This marbled chocolate orange bundt cake combines both white chocolate and semi-sweet chocolate batters. Both of the batters are flavored with orange zest and orange extract.
This marbled chocolate orange bundt cake is not too sweet, and the cake stays moist for days. Seriously. The orange flavor is pretty subtle too.
The most difficult part in making this recipe is getting the marbled look. You have to fold the two batters just three times to get the marbling effect without completely blending them. I might actually fold the batters just two times next time.
If you are working on your cake skills, bundt cakes are super forgiving. I have only one standard-sized traditional bundt pan, which if you know me, shows incredible restraint. I’ve had my eye on the swirly pan forever but I’ve resisted. Someone hold me back!
How to make a marbled chocolate orange bundt cake:
- First, you mix the batter for the cake and then divide it in half.
- Next, you melt the white and semi-sweet chocolate in separate bowls and the white chocolate to one half, and the semi-sweet chocolate to the other half.
- Finally, you combine the two batters and fold them just three times before pouring it into the pan.
I made this cake ahead and wrapped it in plastic wrap after letting it cool completely. I added the glaze and served the cake next day.
This cake was a huge hit with the “grown ups,” but not so much with the kids. The combo of orange and chocolate may be an acquired “adult” taste.
More for us, right?
For more bundt cakes, check out this cider-glazed apple bundt cake, this yeasted pound cake, and this tangelo ricotta cake.
Marbled Chocolate Orange Bundt Cake
Author: Karen Kerr
For the Cake
- 1 cup (227 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 4 large eggs
- 1 tsp vanilla
- 1/2 teaspoon orange extract
- Zest from one orange
- 1 cup milk
- 2 cups (250 grams) all purpose flour
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (90 grams) white chocolate chips
- 1/2 cup (90 grams) semi-sweet chocolate chips
For the Glaze
- 1/4 cup heavy cream
- 1 cup (125 grams) powdered sugar, sifted
- zest from one orange
- Heat the oven to 335 degrees F and coat a 9 inch bundt pan with cooking spray.
- In the bowl of a stand mixer, cream the butter and sugar until fluffy and light. Add the eggs, one at a time, mixing between each addition.
- Mix in the vanilla, orange extract, orange zest, and milk on low speed.
- Sift together the flour, baking powder, and salt in a separate bowl. Add to the butter mixture and stir until just combined.
- Divide the batter in half into two separate bowls.
- Melt the chocolate chips separately in the microwave in 30 second bursts until fully melted, stirring between microwaving.
- Add the semi-sweet chocolate to one half of the batter, and the white chocolate to the other half of the batter and mix.
- Combine the two batters and fold just three times.
- Pour the batter into the prepared pan.
- Bake for 55 to 60 minutes.
- Let the cake cool in the pan for 30 minutes. Turn it out onto a plate and let it cool completely.
- Whisk the glaze ingredients together, adding more cream to thin the glaze as necessary.
- Drizzle the glaze over the cake.
Karen’s Kitchen Stories
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