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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 minutes
Total Time2 hours 30 minutes
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

Equipment

  • bundt cake pan

Ingredients

  • 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

Instructions

  • 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.

Notes

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.