A celebration of both citrus season and the glorious ridged design of the Nordic Ware Brilliance Bundt pan, this chocolate olive oil cake receives a bright boost of color and tang from fresh blood orange juice and zest.
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- 1⅓ cups (276 grams) extra-virgin olive oil
- 5 large eggs (250 grams), room temperature
- 1 cup (220 grams) firmly packed light brown sugar
- ⅔ cup (133 grams) granulated sugar
- ⅓ cup (80 grams) whole milk, room temperature
- 2 tablespoons (20 grams) packed blood orange zest
- ⅓ cup (80 grams) fresh blood orange juice, room temperature (from about 5 medium blood oranges)
- 2 teaspoons (8 grams) vanilla extract
- 2 cups (250 grams) all-purpose flour
- 1 cup (85 grams) Dutch process cocoa powder, sifted
- 2 teaspoons (10 grams) baking powder
- 2 teaspoons (6 grams) kosher salt
- 2 teaspoons (4 grams) espresso powder
- 1 teaspoon (5 grams) baking soda
- Blood Orange Glaze (recipe follows)
- Candied Blood Oranges (recipe follows)
- Preheat oven to 325°F (170°C).
- In the bowl of a stand mixer fitted with the whisk attachment, beat oil, eggs, sugars, milk, blood orange zest and juice, and vanilla at medium-low speed until well combined, 2 to 3 minutes, stopping to scrape sides of bowl.
- In a medium bowl, whisk together flour, cocoa, baking powder, salt, espresso powder, and baking soda. With mixer on low speed, gradually add flour mixture to oil mixture, beating just until combined, stopping to scrape sides of bowl as needed. (Small lumps in batter are fine; do not overmix.) Coat a 10-cup Nordic Ware Brilliance Bundt pan using baking spray with flour. Spoon batter into prepared pan. (The pan will be quite full, but the batter will not overflow.) Tap pan on counter several times to release air bubbles.
- Bake until a wooden pick inserted near center comes out with just a few moist crumbs, 35 to 45 minutes. Let cool in pan for 20 minutes. Invert cake onto a wire rack placed over a parchment paper-lined rimmed baking sheet; let cool completely.
- Place Blood Orange Glaze in a piping bag fitted with a Wilton #12 round pastry tip. Starting from various points on the outside of the cake, pipe lines of glaze into grooves. Garnish with Candied Blood Oranges, if desired. Serve with additional Blood Orange Glaze.
- 2½ cups (300 grams) confectioners’ sugar, sifted
- 2 tablespoons (28 grams) fresh blood orange juice (about 1 medium blood orange)
- 1½ tablespoons (22.5 grams) whole milk
- ¼ teaspoon kosher salt
- In a small bowl, stir together all ingredients until smooth. (Mixture will be very thick.) Use immediately.
- 1 small blood orange (126 grams), cut crosswise into ⅛-inch-thick slices
- 2 cups (400 grams) granulated sugar
- 2 cups (480 grams) water
- In a medium saucepan, combine orange slices and cold water to cover by 1 inch. Bring to a boil over medium-high heat. Drain oranges and repeat process once.
- In a large skillet, bring sugar and 2 cups (480 grams) water to a boil over medium heat, stirring until sugar is dissolved. Add orange slices in a single layer; simmer, turning once, until white pith is somewhat translucent and tender, 40 to 45 minutes.
- Transfer orange slices to a wire rack placed over a baking sheet. Let cool for at least 1 hour or overnight. Reserve syrup for another use.
Our Bundtologists share their expert tips to help you master our February Bundt! Click the image to enlarge! Note that each of these tips is specific to this recipe and this Brilliance Bundt pan. Results may vary for other recipes and other pans.