A delightful bundt cake combining the rich flavors of chocolate and the zestiness of citrus.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
Grease and flour a 10-cup bundt pan thoroughly.
Use a pastry brush to evenly coat the pan with butter before flouring.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, and baking soda.
Sifting the dry ingredients helps to avoid lumps.
In another bowl, beat the eggs, sour cream, butter, vanilla extract, orange juice, and orange zest until smooth.
Ensure the butter is at room temperature for easier mixing.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Avoid overmixing to keep the batter light.
Pour the batter into the prepared bundt pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Let the cake cool in the pan for 10 minutes before inverting onto a cooling rack.
Cooling slightly in the pan helps the cake release more easily.
Once completely cooled, serve as is or with your favorite frosting.
A dusting of powdered sugar can add a simple yet elegant touch.
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