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Dessert Recipes

Double Chocolate Orange Bundt

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

Serving Size:


Active Time:

1 hr.

Total Time:

5 hrs., 30 min


  • 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


  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.

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