Double Chocolate Orange Bundt

Thanks to a hint of citrus peel stirred into the batter, this stunner bakes up extra moist and flavorful.

Ingredients

• 3 oranges
• 2½ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 tsp. baking powder
• 1 tsp. baking soda
• ¾ tsp. salt
• 1 cup butter, at room temp.
• 2 cups packed dark brown sugar
• 5 eggs
• 1½ cups buttermilk
• ½ cup semisweet chocolate chips
• ¼ cup heavy cream
• Mint sprig

Instructions

1. Heat oven to 350°F. Grate 1 Tbs. zest from 1 orange (save zested orange for another use). Coat 13-cup Bundt pan with baking spray with flour.
2. In medium bowl, combine flour, cocoa powder, baking powder, baking soda and salt; reserve. On medium-high speed, beat butter and sugar until fluffy, about 2 min. On low speed, beat in eggs then zest. Alternately beat in flour mixture with buttermilk until smooth. Transfer batter to pan. Bake until toothpick inserted near center comes out clean, 50-60 min. Cool in pan 30 min. Transfer to rack; let cool completely.
3. Using vegetable peeler, shave peel from remaining 2 oranges (reserve oranges for another use). Slice peel into thin strips; curl around fingers; reserve. Transfer cake to serving plate. In microwave-safe bowl, microwave chocolate and heavy cream in 15-sec. intervals, stirring, until melted and smooth; let cool slightly. Spoon over cake letting some drip down side. Arrange orange zest curls on top. Garnish with mint sprig.