Moist chocolate bundt cake recipe with orange zest and espresso
Indulge in the rich, velvety goodness of this decadent chocolate Bundt cake, infused with the subtle warmth of espresso and a hint of citrus from grated orange zest.
Key ingredients
- 1 (15.25 ounce) package devil's Food cake mix
- 1 (8 ounce) container sour cream
- 4 large eggs
- ½ cup coffee-flavored liqueur (such as Kahlúa)
- ½ cup vegetable oil
- 1 (3.9 ounce) package instant chocolate pudding mix
- 2 tablespoons grated orange zest
- 1 teaspoon ground cinnamon
- 1 (12 ounce) package mini chocolate chips
- 1 tablespoon confectioners' sugar (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease a fluted tube pan with floured cooking spray.
In a large bowl, combine the cake mix, sour cream, eggs, liqueur, oil, pudding mix, orange zest, and cinnamon. Beat with an electric mixer on medium speed until very smooth, about 4 minutes.
Fold in the chocolate chips. Pour the batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven, let cool in the pan for 10 minutes, then invert onto a plate and cool completely (about 30 minutes). Dust with confectioners' sugar, if desired.
Nutrition information (per serving)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 528 | |
| Total Fat | 29g | 37% |
| Saturated Fat | 12g | 59% |
| Cholesterol | 78mg | 26% |
| Sodium | 458mg | 20% |
| Total Carbohydrate | 60g | 22% |
| Dietary Fiber | 2g | 9% |
| Total Sugars | 44g | |
| Protein | 7g | 14% |
| Vitamin C | 2mg | 2% |
| Calcium | 82mg | 6% |
| Iron | 3mg | 16% |
| Potassium | 368mg | 8% |