If you can't tell, we have a thing for chocolate and orange. It's as undeniable as peanut butter and jelly, gravy and pasta, me and Michael Huisman. Ok.....maybe the last one is a bit of stretch....but....I can dream. Inspired by Trisha Yearwood.
Chocolate Orange Bundt Cake
- 2 tablespoons unsalted butter, softened
- 1/2 cup plus 1 tablespoon unsweetened cocoa powder
- 3 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 Tbs orange extract
- 4 Tbs orange zest
- 3/4 cup plain greek yogurt
- 1 1/2 teaspoon vanilla extract
- 1 cup confectioners' sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons freshly squeezed orange juice
Preheat the oven to 350. Mix together the softened butter and 1 tablespoon of the cocoa to make a thick paste. Use this paste to paint the inside of the Bundt pan. Set aside.
In an electric mixer, combine the flour, granulated sugar, baking soda, salt, cinnamon and remaining 1/2 cup cocoa and mix until blended. Add the orange extract and half the zest, greek yogurt, and vanilla and mix until combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 minutes. Cool in the pan for 10 minutes, and then turn out onto a cooling rack to cool completely.
For the chocolate glaze: Mix the confectioners' sugar and cocoa together. Whisk in the orange juice, 1 tablespoon at a time, until it reaches a good consistency to drizzle. Drizzle the glaze over the cake. Garnish with the remaining orange zest.