This is one of the desserts I’m making for the bake sale coming up, so I made them into mini-bundt cakes instead of the whole. But either way, this is one of the best chocolate recipes I’ve ever had. The glaze makes the cake so super moist and it has so much flavor. The perfect combination of orange and chocolate. This recipe is kind of a elaborate with all the components involved, but it’s really easy regardless, and so worth the effort and time it takes to making it. Enjoy 🙂
Estimated Cooking Time: About 1 hour for mini-bundt cakes, and about 2 hours for large bundt cake.
Ingredients
- 1 cup sugar
- 1/2 cup butter
- 1/4 cup orange liqueur
- 1/4 cup water
- 4 eggs
- 1/2 cup vegetable oil
- 8 ounces sour cream
- 1 box devil’s food cake mix
- 1 4.5 ounce box chocolate fudge instant pudding mix
- 1/2 cup water
- 1/4 cup coffee liqueur
- 2 tablespoons orange zest
- 1 teaspoon cinnamon
- 1 12 ounce bag semi-sweet chocolate chips
Put sugar, butter, orange liqueur and water in a medium saucepan. Stir over low heat till sugar dissolves. Increase heat and boil for 2 minutes. Make sure to keep an eye on it cause it can easily boil over. Cool completely. Set aside to pour over baked cake.
Preheat oven to 350 degrees. Mix eggs, oil and sour cream together in a medium-large bowl. Gradually add cake mix and pudding mix.
Add 1/2 cup water, coffee liqueur, orange peel and cinnamon. Blend well for 3 minutes. Stir in chocolate chips. Pour into greased bundt pan. For mini bundt pans bake for 20 minutes. Bake large bundt for 50 minutes to an hour.
Remove from oven and poke cake with toothpick or skewer several times. Spoon sugar orange liqueur mixture over cake. Set for 30 minutes before removing from pan. Sprinkle cake with sifted powdered sugar.
