Chocolate Orange Bundt Cake

Chocolate Orange Bundt Cake – Deliciously moist and fluffy chocolate bundt cake infused with orange, and topped with a rich and creamy dark chocolate orange ganache!

Chocolate Orange Bundt Cake topped with chocolate ganache on a white cake stand.

Today, I bring you another delicious bundt cake recipe – my Chocolate Orange Bundt Cake. Adapted from my Lemon Bundt Cake, this cake is super moist, and yet so fluffy!

Chocolate Orange Bundt Cake inside a bundt cake on a wire rack.

Chocolate Orange Bundt Cake

The adaptations I’ve done to the recipe are: I’ve replaced the buttermilk with sour cream, removed 1/2 cup of flour and replaced with 1/2 of cocoa powder, and used light brown sugar instead of caster sugar.

And the obvious adaptations are that I’ve used orange juice and zest instead of lemon juice and zest, duh. 😉 The sour cream really does make this cake super moist, and keeps it moist for days.

Chocolate Orange Bundt Cake, unglazed, on a white cake stand.

The chocolate ganache glaze is such a quick and easy recipe, with only 3 ingredients: chocolate, heavy cream, and a little orange juice.

I use chocolate chips here, but you could use your favourite good quality chocolate, chopped. You simply heat up the heavy cream in the microwave, pour it over the chocolate, and stir together until melted and smooth.

Stir in the orange juice, leave to cool slightly, then drizzle over the cooled cake. Chocolate orange perfection.

Chocolate Orange Bundt Cake dripping with chocolate ganache on a white cake stand.

Chocolate Orange Bundt Cake with a slice cut out on a white cake stand.

This chocolate cake is deliciously orangey. My brother says it tastes like Terry’s Chocolate Orange in cake form! And I have to agree.

If you love that chocolate, and cake, then this Chocolate Orange Bundt Cake is for you. 😉

Chocolate Orange Bundt Cake with a slice removed on a white cake stand.

A slice of Chocolate Orange Bundt Cake topped with thick chocolate ganache served on a white plate.

More bundt cakes to try next!


5 from 1 vote
Chocolate Orange Bundt Cake
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hr 5 mins
Yields: 12 - 14 slices
Calories: 431 kcal
Deliciously moist and fluffy chocolate bundt cake infused with orange, and topped with a rich and creamy dark chocolate orange ganache!
For the Cake
  • 2 and 1/2 cups cake flour* 250g
  • 1/2 cup cocoa powder 50g
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Zest of 2 large oranges
  • 4 large eggs room temperature
  • 1 and 1/2 cups light brown sugar 300g
  • 1/3 cup orange juice 80ml
  • 3/4 cup vegetable oil 180ml
  • 1 cup sour cream 240g, room temperature
For the Ganache
  • 1 cup chocolate chips 175g
  • 1/2 cup heavy cream 115ml
  • 2 teaspoons orange juice
For the Cake
  1. Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.

  2. Whisk together the flour, cocoa powder, baking powder, baking soda, salt, and orange zest. Set aside.
  3. Whisk together the eggs. Add the sugar, and whisk until combined. Add the orange juice, and vegetable oil, and whisk until combined. Whisk in the dry ingredients, then fold in the sour cream.
  4. Pour the batter into the prepared bundt pan and bake for 40 - 45 minutes or until a toothpick inserted into the centre comes out clean with a few moist crumbs. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
For the Ganache
  1. Microwave the heavy cream until very hot, but not boiling.
  2. Place the chocolate chips in a heat-proof bowl. Pour the heavy cream over the chocolate chips and whisk until completely melted and smooth. Whisk in the orange juice.
  3. Leave to cool for 5 - 10 minutes, then drizzle over the cooled cake, and serve.

*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.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

A slice of Chocolate Orange Bundt Cake topped with thick chocolate ganache served on a white plate with a fork.

A long image of Chocolate Orange Bundt Cake with text overlay.

You Might Also Like


  • Reply
    Rachel @ Bakerita
    6th June 2016 at 6:30 pm

    OMG, how gorgeous is this cake, Marsha?!?! I’m obsessed – loving that glaze. Yum!

    • Reply
      6th June 2016 at 6:31 pm

      Thanks, Rachel! 🙂

  • Reply
    Demeter | Beaming Baker
    6th June 2016 at 11:20 pm

    Omigosh, Marsha, I can hardly even stand this!! Your photos are seriously gonna make me faint from hunger. That glaze is just utterly amazing. And can I just say, I’ve been waiting for you to make another bundt cake since that amazing lemon one. I’m still having foodie daydreams about that. Pinning this of course! Hope you have a great week!

    • Reply
      7th June 2016 at 9:20 am

      Thanks, Demeter! I couldn’t wait to make another bundt cake! 🙂 Have a great week!

  • Reply
    Marvellina @ What To Cook Today
    7th June 2016 at 3:35 am

    omg!! this looks crazy good !! that dripping chocolate glaze is enough to tempt me!!!!

    • Reply
      7th June 2016 at 9:19 am

      Thanks, Marvellina!

  • Reply
    Shelby @ Go Eat and Repeat
    7th June 2016 at 7:54 am

    Your photos of this cake are absolutely gorgeous! I love that chocolate ganache on top! =)

    • Reply
      7th June 2016 at 9:18 am

      Thanks, Shelby! 🙂

  • Reply
    7th June 2016 at 10:32 pm

    This is so so so gorgeous! I am in love with all of your photos. I don’t think I have ever paired chocolate with orange, but I am definitely going to give this a try!

    • Reply
      8th June 2016 at 6:37 am

      Thanks, Shannon! 🙂

  • Reply
    Hannah Davis
    23rd September 2016 at 2:43 pm

    This looks lovely – can you make it in a normal round tin?

    • Reply
      23rd September 2016 at 3:55 pm

      Yes, you can bake this recipe in two or three 8-inch cake pans 🙂

  • Reply
    Diana Kelly
    29th September 2016 at 7:34 am

    Made last night but it stuck in my tin 🙁 not sure what I’ve done wrong, as I’ve made different bundt cake recipes with same heritage mould and they were perfect. Any advice want to try again?

    • Reply
      29th September 2016 at 9:38 am

      Hi Diana! I’ve been there before, inverting the cake onto a wire rack and only have half the cake come out! I make sure to smother the pan with butter. I also swear by Wilton Cake Release, your cake will just slide straight out 🙂

      • Reply
        Diana Kelly
        30th September 2016 at 11:47 pm

        Thank you-second time lucky came out perfectly Thank you also for putting UK measurements as well as ‘cups’!!

        • Reply
          1st October 2016 at 10:11 am

          Yay! I’m glad 🙂 You’re very welcome!

  • Reply
    Sandip Devani
    19th July 2017 at 1:44 pm

    Marsha hi can one use butter instead of the oil? If so how much in grammes?

    • Reply
      19th July 2017 at 6:38 pm

      Of course! You’ll need 226g melted butter 🙂

  • Reply
    Amy Lansar
    15th October 2017 at 10:18 pm

    Hello! Can I substitute plain yogurt for sour cream? Thanks!

    • Reply
      15th October 2017 at 11:30 pm

      Yes you can! 🙂

    Leave a Reply