Why You’ll Love This Chocolate Blood Orange Bundt Cake
There’s something irresistible about the combination of dark chocolate and blood orange—the deep, rich cocoa notes paired with the bright, citrusy zing of seasonal blood oranges create a perfect balance of flavour. This blood orange and dark chocolate bundt is indulgent yet refreshing, with a beautifully moist crumb and a striking pink glaze made from freshly squeezed blood orange juice. The natural acidity of the citrus enhances the chocolate’s depth, making every bite a delight.
This cake isn’t just about taste—it’s a feast for the eyes too. The contrast between the dark, dramatic cake and the gorgeous pink icing makes it a stunning centrepiece for any gathering.
Plus, the gentle curve when you drizzle it adds a dynamic, elegant touch, making it a dream to photograph too!
Whether you’re baking for a special occasion or simply indulging in a moment of weekend baking, this bundt cake is sure to impress.
Read on for step-by-step instructions, tips for the perfect drizzle, and how to get the best texture every time!
Blood Orange and Chocolate Bundt Cake
Ingredients
- 1 blood orange large
- 170g caster sugar I used golden but you can use regular
- 3 eggs large, room temperature
- 50 ml olive oil
- 85 g cocoa sieved
- 85 g plain flour sieved
- 1 tsp baking powder
- 1/2 tsp salt
Icing
- 1 blood orange juice
- 150 g icing sugar
Instructions
- Add the blood orange to a pan so that it is covered with water and bring to the boil. Then let simmer for an hour or until a knife glides into it. Remove from water and let cool
- Meanwhile prepare the bundt tin. Grease the inside with some butter (I used a pastry brush to get into the crevices) and then dust with flour. Tap out the excess flour and chill.
- Once the blood orange is ready, puree it in a blender. Then add your wet ingredients – eggs, olive oil plus add the sugar too. Blend well.
- In a separate bowl, add the dry ingredients – flour, cocoa, baking powder and salt and mix together. Now add the dry ingredients to the wet mixture and fold in until just combined.
- Pour the mixture into the bundt tin and bake for 1 hour or until a skewer comes out clean when inserted into the cake.
- Allow to cook for 15 mins, then remove from the bundt tin and let the cake cool completely.
- While the cake is cooling add some of the blood orange juice to the icing sugar until it comes together in a paste that is to your liking in terms of thickness. Be careful not to add the juice too quickly! Ice the cake with the blood orange icing and cut yourself a slice!
This Dark Chocolate and Blood Orange Bundt Cake is the perfect balance of rich, indulgent, and citrusy fresh—ideal for a cosy afternoon treat or an impressive dessert for guests. The vibrant blood orange glaze not only adds a pop of colour but also enhances the deep chocolate flavour with its tangy-sweet contrast.
If blood oranges aren’t in season, don’t worry—you can still make this cake using regular oranges. While you won’t get the same deep red hue or slightly floral notes, the bright citrus flavour will still pair beautifully with the chocolate.
If you try this recipe, I’d love to hear how it turns out! Leave a comment below and let me know your thoughts. And if you enjoy baking with seasonal ingredients, be sure to check out my other recipes like my rose and cardamom cupcakes for more inspiration. Happy baking!
