Burnt Butter Orange & Chocolate Bundt Cake


Burnt Butter Orange & Chocolate Bundt Cake
Our Burnt Butter Orange and Chocolate Bundt Cake with Chocolate Glaze is a decadent masterpiece that marries rich flavours and irresistible textures.

With a base of moist, buttery chocolate cake infused with the subtle zest of orange, every bite is a flavour explosion. Especially with a hit of candied orange rind. 


Serves: 10



125g unsalted butter, chopped

1 tbsp finely grated orange zest

¼ cup orange juice

2 cups plain flour

1 tsp bicarbonate of soda

1 ¾ cup almond meal

2 cups caster sugar

2 eggs

½ cup buttermilk

1 tsp vanilla extract

2 tbsp pearl sugar, to decorate

2 tbsp candied orange rind, chopped, to decorate


Chocolate glaze

200g bitter dark (70%) chocolate, finely chopped

100g unsalted butter, chopped

¼ cup liquid glucose

1 ½ tsp vegetable oil


  1. Preheat oven to 180°C (160°C fan forced). Grease a 10-cup-capacity (2.5-litre) Bundt tin.
  2. Place the butter in a medium saucepan over medium heat and cook, stirring occasionally for 4 minutes, or until nutty brown in colour. Pour into a bowl, add 1 cup of room temperature water, orange zest and juice and mix to combine. Set aside to cool.
  3. Place the flour, bicarbonate of soda, almond meal and caster sugar in a large bowl and whisk to combine. Add the eggs, buttermilk, vanilla, a pinch of salt, the butter mixture, and whisk until smooth.
  4. Pour into the Bundt tin. Place on a baking tray and cook for 1 hour, or until a skewer inserted comes out clean.
  5. Place the tin on a wire rack for 10 minutes to cool slightly before turning it onto a wire rack to cool completely.
  6. To make the chocolate glaze, place chocolate, butter and glucose in a medium saucepan over low heat, and stir frequently until melted and smooth. Add oil and mix to combine.
  7. Place the cake on a wire rack set over a baking tray. Slowly pour over the glaze to cover the cake, tapping gently to evenly coat the cake. Set aside for 15 minutes, to set.
  8. Sprinkle with pearl sugar and candied orange rind. Slice to serve.


Smart Tip:

It’s important to thoroughly grease your Bundt tins before using them to avoid the cake from sticking to the centre and sides of the tin. Evenly spray with cooking oil before use. Also gently wash your Bundt tins in warm soapy water between uses, using a soft sponge to properly get into all the decorative patterns.


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