Chocolate Orange Bundt Cake
Deliciously moist and fluffy chocolate cake that is infused with orange, filled with a layer of orange-flavoured cheesecake, and generously topped with dark chocolate ganache!
Servings: 12 - 14 slices
Calories: 543kcal
Ingredients
For the Cake
- 2 ½ cups (312g) cake flour*
- ½ cup (50g) cocoa powder
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 large eggs room temperature
- 1 ½ cups (300g) caster/granulated sugar
- 1 cup (226g) unsalted butter melted
- 1 cup (240g) Greek-style yogurt
- 2 teaspoons orange extract
For the Filling
- 16 oz (450g) cream cheese softened
- ½ cup (62g) icing/powdered sugar
- 1 teaspoon orange extract
- Orange food colouring
For the Ganache
- 1 cup (175g) dark chocolate coarsely chopped
- ½ cup (120ml) double/heavy cream
Instructions
For the Cake
- Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Whisk together the eggs. Add the sugar, and whisk until combined.
- Add the butter, yogurt, and orange extract, and whisk until combined. Fold in the dry ingredients.
- Pour half of the batter into the prepared pan and spread out evenly.
For the Filling
- Whisk together the cream cheese, sugar, and orange extract until smooth and combined.
- Mix in enough orange food colouring to reach desired shade.
- Spoon the mixture evenly over the cake batter, then pour the remaining cake batter on top.
- Bake for 50 - 60 minutes or until a toothpick inserted into the centre comes out clean.
- Allow to cool in the pan for 10 minutes before inverting the cake onto a serving plate or cake stand.
- Allow to cool completely before glazing.
For the Ganache
- Add the chocolate and cream to a microwave-safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.
- Allow the ganache to cool slightly before pouring on top of the bundt cake. Slice and serve!
Video
Notes
*Make your own cake flour! Weigh out 2 and 1/2 cups (312g) plain/all-purpose flour, remove 5 tablespoons, and replace with 5 tablespoons of cornflour/cornstarch. Sift well.
Leftovers can be stored, covered, in the fridge for up to 2 - 3 days. You can bake this cake 1 day in advance. Allow to cool completely, then cover tightly and keep at room temperature or in the fridge until ready to glaze and serve.
This cake also freezes well for up to 2 months. Thaw overnight in the fridge before serving.
Nutrition
Serving: 1slice | Calories: 543kcal | Carbohydrates: 54g | Protein: 8g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 11g | Cholesterol: 132mg | Sodium: 332mg | Fiber: 2g | Sugar: 35g