A delicious tea time treat for your family. Everyone will love the chocolate centre which is revealed when you cut your first slice.


Difficulty: Beginner Prep Time 20 mins Cook Time 45 mins Total Time 1 hr 5 mins
Servings: 10
Best Season: Suitable throughout the year


Chocolate and orange is a match made in heaven and this cake did not disappoint. The juice and zest of the oranges provided fragrance and the cocoa complimented it perfectly. a simple glaze of icing sugar and orange juice mixed with zest finishes it off nicely.

Oranges and tangerines are in season again and it felt befitting to welcome autumn in with a slice of this gorgeousness.

I'd bought a bundt cake tin a while a go, because, well, they are just soo pretty! But I hadn't gotten round to using it until now. So this, was my first bundt cake ever and I can say I was pretty pleased as were my guests who polished it off in no time!

Options: Fill it with real fruit pieces. 
Make a chocolate glaze for extra richness or keep it light with just a dusting of icing sugar. 

If you are serving as a desert, serve with ice cream or vanilla yoghurt with some orange zest swirled through it. 

It is of course lovely on its own with a cup of tea or coffee. 



  1. Heat your oven to 200C. Generously butter the bundt cake tin , making sure you get into the creases - this will ensure it comes out easily and is also browned properly. 



  1. Mix the two flours and salt in a bowl.

    Using a hand held mixer, beat the eggs and sugar until smooth. 

    Slowly add the olive oil and keep whisking. 

    Mix in the vanilla essence.


    Now using a spoon, add in the flour mix, one large spoon at a time and fold it in.

    Add the zest and 2 tbs of the juice of the orange and mix. 

  1. Take a third of the mix out into another bowl and add 2 tbs of cocoa powder and mix it till smooth.  

    You can now assemble the cake in the tin. Sit the container on a tray for ease.  Add half the mix into the tin, then pour in the chocolate mix, and top it off with the remaining mix. 

    Smooth over, and bake for 40/45 mins until the inserted skewer comes out clean. 

    Take it out of the oven.  Gently using a knife take it away from the sides. Use a plate over the tin and invert it out.. Gently poke a few holes, spoon the remaining juice over it. Let it cool. 

    Prepare the glaze, mixing the icing sugar with a little juice till its a runny mix. Add the zest to it for an extra burst of flavour. Pour over th etop before eating. Decorate with slices of orange or tangerine. 

    How delicious is that?! 

Keywords: oranges, flour, sugar, olive oil, eggs, cocoa powder, vanilla essence, icing sugar. baking powder, salt.
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