Ingredients

The following ingredients have 10 Servings
  • 2 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 1/2 tsp. ground cinnamon
  • 1 cup unsalted butter, (room temperature)
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp. vanilla extract
  • 1 1/4 cups freshly squeezed orange juice
  • 2 Tbsp. freshly grated orange zest

Instruction

  • Preheat oven to 325 degrees. Generously spray a 10-cup bundt pan with nonstick baking spray with flour. Set aside.
  • In a large bowl, whisk together flour, cocoa powder, baking soda, kosher salt and cinnamon until well combined. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy, about 3 minutes, scraping down the bowl as needed. Add eggs, one at a time, making sure to beat well after each addition. Add the vanilla. Add the flour mixture in 3 separate additions, alternating with the orange juice, starting and ending with the flour mixture. Fold in the orange zest.
  • Pour the batter into the prepared pan, tapping the bundt pan on the counter to release any air bubbles. Bake until a toothpick inserted near center of cake comes out mostly clean (just a few crumbs), about 50-55 minutes. Cool in pan for 10 minutes. Remove from pan and let totally cool on a wire rack.