Chocolate Orange Cake with Easy Chocolate Glaze

Chocolate Orange Cake with Chocolate Glaze on a cake stand with flowers and kumquats

5 from 3 votes

Chocolate Orange Cake with Easy Chocolate Glaze

This Chocolate Orange Cake recipe has an easy Chocolate Glaze that's loaded with flavor and simply delicious. Our friend Rachel Dunston took inspiration from the famous Terry's Chocolate Orange candy for this moist chocolate cake recipe that everyone will love.

This Chocolate Orange Cake can be made with gluten-free flour blend or conventional AP flour.

Prep Time20

Cook Time45

Course: Dessert

Cuisine: American

Keyword: bundt, chocolate cake recipe, gluten-free baking

Servings: servings

Calories: 309kcal

Author: Rachel Dunston

Equipment

1 bundt pan or round cake pan
1 stand mixer + bowl

Ingredients

For the Cake:

3 cup flour conventional all purpose or gluten-free flour blend
1 ½ cup granulated sugar
2 teaspoon baking soda
1 teaspoon salt
1 tsp. ground cinnamon
½ cup cocoa powder
2 cup fresh orange juice
½ cup vanilla yogurt or plain yogurt + 2 teaspoon vanilla extract
2 eggs room temperature
1 tsp. orange extract
2 tablespoon Balsamic vinegar
2 tablespoon orange zest grated

For the Glaze:

5 tablespoon cocoa powder
½ cup fresh orange juice divided
1 cup powdered sugar (Icing sugar/confectioner's sugar)
pinch salt

For Serving:

2 tablespoon fresh orange juice

US Customary - Metric

Instructions

Make the Cake:

Pre-heat oven to 350 F (180 C) and prepare a Bundt pan with a flour based non-stick spray or grease and flour. Set aside.
In an electric mixer combine flour, sugar, baking soda, salt, cinnamon and cocoa. Slowly add orange juice, vanilla yogurt, vinegar and eggs. Mix until just combined. Do not overmix. Stir in the orange zest gently by hand.
Pour mixture into prepared pan.
Bake for 45-50 min, or until a toothpick comes out clean.
Allow to cool for 20 min before turning out onto a cooling rack.
To hold the cake: Wrap in plastic wrap and refrigerate for up to two days.
When ready to serve, drizzle orange juice over room temp cake. If you're adding glaze, drizzle the orange juice over the cake prior to preparing the glaze, so it has a moment to soak in.

For the Glaze:

In a small bowl, whisk to combine the cocoa powder, icing sugar, about ⅔ of the orange juice and pinch of salt to make a glaze. Add more juice and whisk in as needed, 1 tablespoon at a time, until desired consistency is reached.
Pour glaze over Bundt before serving.

Notes

Garnish with zest, chocolate shavings and orange segments.

Nutrition