Miss Fats almost always forgets about the bundt cake as a baked good option. The round and slippery pan has just become that awkward globe-like thing that keeps falling on her head when she’s reaching for the cupcake trays. She’s not sure why, because frankly that pan’s fancy shape sure makes for an impressive cake with very little decorative action. Not to mention the bundt cake almost always encourages just dumping whatever tasty frosting option all over and watching it ooze down the sides. Mmm oozy food porn.
So when Miss Fats had to bake a cake for a late morning celebration, she dusted off her bundt pan and make the perfect treat to transition from am to pm sweets.
This recipe makes a not-too-sweet cake with a crumb similar to a muffin, but still forkable enough to call it dessert. The orange flavor is subtle, so for all you citrus fiends out there, Miss Fats encourages you to turn it up a notch with more zest and orange extract (and then let Miss Fats know how it goes!) She glazed this cake with a simple orange syrup to keep it nice and moist and get more of that orange flavor in there, and then topped it all off with a serious dump of bitter-sweet chocolate.
Orange and Dark Chocolate Bundt Cake:
adapted from Lemon-Buttermilk Bundt Cake from Bon Appetit
1 cup unsalted butter at room temperature
3 cups flour
1 tbs baking powder
2 tsp salt
2 cups sugar
1 cup milk
2 navel oranges zested, with just the flesh removed and chopped, and the remaining squeezed for juice (yep. use that whole orange)
1 lemon zested and juiced
1 navel orange zested and juiced
2 tbs powdered sugar
8 oz dark chocolate
1. Preheat oven to 350 degrees. Grease (butter and flour) a 10 inch bundt pan. In a separate bowl, combine flour, baking powder and salt. In a large measuring cup, combine the milk, citrus juices and zest.
2. With an electric or stand mixer, beat the butter and sugar on high speed until light and fluffy (about 4 minutes). Add the eggs, beating until well combined after each.
3. Alternating between the dry ingredient mixture and the liquids, add them in about three stages to the fluffy stand mixer mixture. Make sure to scrape down the sides as you go. Mix in the orange pieces. Pour into bundt pan and bake for approximately 50-60 minutes or until a cake tester comes out clean. Let cool for 10 minutes and invert onto cooling rack.
4. In a small bowl combine the orange juice, zest and powdered sugar. Once the cake has mostly cooled, glaze the cake with a pastry brush, making sure it soaks up all that extra orange juice goodness. Allow the cake to fully cool.
5. Using a double broiler (or some careful microwave action), melt the dark chocolate. Carefully and slowly dump the dark chocolate over top the cake, making sure it’s evenly distributed. Miss Fats recommends doing this in stages, watching (and perhaps aiding) the chocolate as it drips down the sides.
There you have it: probably Miss Fat’s most reserved cake. However she respects this one: there’s an elegance to the solid orange/chocolate combo that we often forget. She also apologizes for the lack of proper food porn documentation. She clearly got distracted by dripping dark chocolate and frankly isn’t all that sorry about it.