Chocolate Orange Bundt Cake

Some cakes demand a full afternoon of commitment, a dozen bowls, and the patience of a saint. This is not one of those cakes. Enter: Chocolate Orange Bundt Cake — a delightfully easy recipe that delivers rich chocolate and vibrant orange flavor in a single, stunning dessert. It’s quick, no-fuss, and deeply satisfying.

Whether you’re baking for guests, looking for a crowd-pleasing holiday treat, or just craving something a bit indulgent on a weekday (we see you), this cake rises to the occasion—literally.

The beauty of this bundt cake lies in its simplicity. There are no complicated techniques or long waiting times. It’s mixed in minutes and bakes up beautifully with a texture that's moist, tender, and full of flavor.

But let’s talk about what really makes it shine:

• The zest and juice of fresh oranges give the cake a natural, fragrant citrus note—not overpowering, just enough to brighten the richness of the chocolate.

• The dark chocolate ganache glaze is smooth, velvety, and elegant. It cascades down the bundt in that perfectly imperfect way that makes you want to dive in with a fork.

• It uses Greek yogurt, which not only enhances the texture but adds a subtle tang that pairs wonderfully with both orange and chocolate.

No layering. No decorating. Just one bundt pan and a whole lot of flavor.

Ingredients You'll Need

For the Cake:

• 4 medium eggs

• 220 g (1 cup + 1 tbsp) sugar

• 100 g (3.5 oz) Greek yogurt

• 200 g (7 oz) sunflower oil

• 2 tbsp orange zest

• 150 ml (2/3 cup) freshly squeezed orange juice

• 320 g (2 2/3 cups) all-purpose flour

• 13 g (3 tsp) baking powder

For the Ganache:

• 150 g (5.5 oz) dark chocolate (65% cocoa or similar)

• 180 g (6.5 oz) heavy cream

How to Make Chocolate Orange Bundt Cake

Step 1: Prep Your Bundt Pan

Grease and flour your bundt pan well to ensure a clean release. No one likes a stuck cake!

Step 2: Make the Batter

In a large mixing bowl, beat eggs and sugar until light and fluffy. This step helps incorporate air and gives the cake a soft texture.

Next, add in the Greek yogurt, sunflower oil, orange juice, and zest. Mix until fully combined.

In a separate bowl, whisk together the flour and baking powder, then gradually fold it into the wet ingredients. Once combined, stir a few times with a spatula to make sure the batter is smooth and uniform.

Step 3: Bake

Pour the batter into your prepared bundt pan and smooth the top.
Bake in a preheated fan oven at 180°C (350°F) for about 35 minutes

Let the cake cool in the pan before turning it out onto a wire rack to cool completely.

Step 4: Make the Ganache

While the cake cools, place the dark chocolate and heavy cream over a double boiler. Stir gently until the chocolate is fully melted and the mixture is silky smooth.

Pour the warm ganache over the cooled cake and let it set.

Tips for the Best Chocolate Orange Bundt Cake

• Use freshly squeezed orange juice. The difference in flavor is huge—bottled juice just doesn’t compare.

• Zest before you juice! It’s easier to zest a whole orange than a squishy one.

• Don’t skip the ganache. It’s what turns this cake from tasty to downright irresistible.

• Let the cake cool before glazing. 

Bake along with me: