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A delicious recipe for Dark Chocolate Bundt Cake with Blood Oranges and a Chocolate Ganache icing. Simple and scrumptious! |

Dark Chocolate Bundt Cake

  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 mins
  • Yield: 14-16 1x
  • Category: dessert, sweets, cake
  • Method: baked
  • Cuisine: American
  • Diet: Vegetarian


Dark Chocolate Bundt Cake with a silky  Chocolate Ganache Drizzle. Simple, moist, flavorful and absolutely scrumptious!


Units Scale
  • 1 cup unsweetened cocoa powder plus 2 tablespoons for dusting pan
  • 3/4 cup brewed coffee
  • 1 cup orange juice plus zest of two oranges- blood oranges are nice here!
  • 1/4 cup orange liquor or sub-Kahlua
  • 1 cup butter, plus more for buttering pan
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 cups all-purpose flour ( or fine pastry flour), spooned and leveled
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 extra large eggs
  • 1 teaspoon vanilla
  • 10-inch bundt pan ( 3 quart-4 quart)

Chocolate Ganache Icing:

  • 1 heaping cup of semi-sweet chocolate chips
  • 1/2 cup milk (or half & half)

Optional: Candied Oranges and Syrup 

  • 2 oranges (or blood oranges)
  • 1 cup water
  • 1/4 cup sugar


  1. Place oven rack in middle position and preheat oven to 325°F.
  2. Butter bundt pan very well (take your time to do this well) then dust with cocoa powder, knocking out excess.
  3. Heat coffee, orange juice, zest, orange liquor, vanilla, butter, in a heavy saucepan over moderate heat, whisking until butter is melted, then whisk in a cup of cocoa powder. Remove from heat, then add both kinds of sugar and whisk until dissolved, about 1 minute. Let cool.
  4. While the chocolate mixture cools, mix flour, baking soda, and salt in a large bowl.
  5. Whisk eggs in a small bowl, then, temper the eggs by pouring a little of the melted cocoa butter mixture to the eggs, whisking, a tablespoon at a time, to warm them gradually. After about 4 tablespoons, slowly add this into the cooling chocolate mixture, whisking as you pour.
  6. Pour the chocolate-egg mixture to the flour bowland whisk until just combined (batter will be thin and bubbly). Pour batter into the greased and cocoa-dusted bundt pan and bake until a wooden pick or skewer inserted in the center comes out clean, 40 to 50 minutes.
  7. Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack.
  8. Make the chocolate ganache. Melt the chocolate chips and milk in a small heavy bottom pot over very low heat. Whisk until combined, then pour over the cake.


  1. To make the syrupy blood orange slices – very thinly slice one blood orange. Place in a pot with one cup water and simmer 20 minutes, until water has reduced to about ¼ cup and orange peel becomes tender. Add in sugar, and stir until dissolved. Squeeze the juice of the other orange( I used ½) into the mix, and simmer gently for a couple of minutes. Taste, add more sugar if you want. Let this cool. Spoon over the cake after cutting into it, topping with a blood orange slice.


  • Serving Size: 1 inch slice
  • Calories: 362
  • Sugar: 35.3 g
  • Sodium: 190.1 mg
  • Fat: 17 g
  • Saturated Fat: 10.3 g
  • Carbohydrates: 51.7 g
  • Fiber: 3.1 g
  • Protein: 4.9 g
  • Cholesterol: 53.8 mg

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