Chocolate Orange Souffle Bundt Cake

Cake Ingredients    

Butter for greasing the pan

1-1/2C           Sugar

4ea                Large eggs

1/2C              Grapeseed oil

2T                 Grated orange zest

1/2C              Fresh orange juice

2C                 AP flour

1-3/4t            Baking powder

1/2t                Kosher salt

1/2t                Vanilla bean paste

Chocolate Glaze Ingredients

3/4C              Powdered sugar

1/4C              Unsweetened cocoa

3T                 Butter, melted

1/4t                Vanilla paste

1/4t                Instant espresso powder

1/8t                Kosher salt

2T                 Fresh orange juice, plus up to 1 more T if glaze is too thick

Pomegranate arils, dried blood orange slices, and fresh citrus leaves for garnish

Process to make the cake

Preheat the oven to 350F

Butter and flour a 10C Bundt pan

Set aside

Beat sugar and eggs on medium high speed in a stand mixer fitted with a whisk for about 5 minutes until thick and fluffy

With the mixer running, drizzle in the oil

Add the orange zest

Continue beating for another 2 minutes          

In a separate medium bowl

Whisk together the flour, baking powder, and salt.

Reduce the mixer speed to low

Gradually add the flour mixture to the egg mixture, stopping to scrape down the sides of the bowl as needed

Fold in the vanilla and orange juice with a rubber spatula, until the batter is smooth

Pour the batter into the prepared pan

Bake in the preheated oven until a wooden stick inserted into the center of the cake comes out clean (30 to 45 minutes)

Let the cake cool in the pan on a wire rack for 10 minutes

Invert the cake onto the wire rack

Cool completely (about 2 hours)

Process to make the glaze

Whisk together the powdered sugar, cocoa, butter, vanilla, espresso powder, salt, and 2T of orange juice in a medium bowl until smooth

Whisk in the remaining 1T of orange juice 1t at a time, until the desired consistency is reached

Spoon the glaze evenly over the cake and let stand for 10 minutes.

Garnish with pomegranate arils, dried orange slices, and citrus leaves