Chocolate Blood Orange Pound Cake

Chocolate blood orange pound cake

Citrus Season is upon! This is one of my favorite seasons. While we can usually get small clementines in the grocery stores year-round, I think the winter is my favorite when I can find delicious white grapefruits and blood oranges.

Blood oranges are rich in anthocyanins, contributing to their rich color and free-radical fighting antioxidants, which can reduce your risk of chronic health problems like heart disease and cancer when added to a balanced diet. They’re also a wonderful source of vitamin C, A, and potassium.

One cannot blame you if you see these gorgeous fruits and want to put them into a celebratory cake. They pair perfectly with this dense, dark chocolate pound cake. You can add a chocolate ganache at the end or leave it bare to show off the gorgeous color of the oranges and hint at the fragrant undertones of the rich dessert.

It is a decadent dream come true, perfect for tea time, or really any time. You need no excuse to eat well and live happily. Enjoy!

Chocolate Blood Orange Pound Cake

Dark chocolate and aromatic, sweet blood orange in a moist, dense cake, perfect for tea, or any time of day.
Prep Time20 mins
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: blood orange, cake, cara, chocolate chunk, citrus, cocoa, dark chocolate, dense, fudgey, ganache, moist, poundcake
Servings: 12
Author: Heather
Cost: 10


  • bundt cake pan


  • 2 cups all-purpose flour
  • 1.5 cups Dutch-process cocoa
  • 1.5 tsps baking powder
  • 1 tsp salt
  • 2 cups blood orange juice Freshly squeezed, with pulp
  • 2 cups butter
  • 2 cups sugar
  • 8 large eggs
  • 2 tsps vanilla extract
  • 2-3 whole cara cara or blood oranges slice in 1/4 slices for layering in cake pan

For Ganache

  • 1/2 cup heavy cream
  • 1/2 cup dark chocolate chips


  • Preheat oven to 325 F with rack in center of oven.
  • Lightly grease large bundt pan.
  • Place orange slices in the bundt pan. When it is inverted after baking, these will be the decorative design on top of cake.
  • Sift together cocoa, flour, baking powder, and salt. Set aside.
  • In a medium stand mixer, cream together butter and sugar. Scrape down sides as needed. Mix 3-4 minutes or until fluffy.
  • Add eggs, one at a time until incorporated, and continue mixing, scraping the sides of the bowl as needed.
  • Turn mixer speed to low. Add vanilla extract. Then alternate adding flour mixture and orange juice until batter is smooth and everything is evenly incorporated.
  • Pour batter into the prepared bundt pan. Leave 1.5 inches of space to allow it to rise without overflowing. You may want to place bundt pan onto a baking tray for added stability.
  • Bake for 50-55 minutes. When checking cake with toothpick, it will come out mostly clean, with gre crumbs clinging to it.
  • Allow to cool in the pan for 15 minutes. Allow to cool 30-60 more minutes before glazing.
  • For ganache glaze: In a medium sauce pan, heat heavy cream over low-medium heat until it begins to simmer. Remove from heat and add chocolate. Stir until smooth and glossy. Gently pour over cake. Allow to set for 5 minutes before serving.


Makes one large bundt cake or two loaf cakes.  
Store tightly covered for up to 3 days after baking.  (Refrigerator is recommended.)
Freezing not recommended.