This recipe is from the Los Angeles Times
Total time: 1 hour, 15 minutes plus cooling time
Servings: 10 to 16
3/4 cup (1½ sticks) butter, softened
1 cup sugar
Grated zest of 1 orange
1/3 cup plus 2 tablespoons orange juice, divided
1 1/3 cups (5.7 ounces) flour (I made this twice, the first time with all-purpose flour and I thought it was dry, so I tried it again with cake flour and thought it was much better)
1 1/2 teaspoons baking powder
3 ounces dark chocolate (preferably 70%), finely chopped
3/4 cup powdered sugar
Candied orange peel for garnish (I didn’t have this because I didn’t have time to shop for it, but I’m sure it makes it look more impressive)
1. Heat the oven to 350 degrees. In the bowl of a stand mixer using the beater attachment, or in a large bowl using a hand mixer, beat the butter and 1 cup sugar until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, until thoroughly incorporated. Beat in the orange zest and one-third cup juice.
2. In a medium bowl, sift together the flour and baking powder. With the mixer running, slowly add the flour mixture until combined to form the cake batter. Fold in the chopped chocolate.
3. Place the batter into a greased and floured 9-inch bundt pan, smoothing the top of the batter. (The batter will come slightly less than halfway up the sides of the pan.)
4. Bake the cake until puffed and lightly browned on top and a toothpick or cake tester inserted comes out clean, 45 to 55 minutes. (The first time I made this I cooked it for 45 min and it seemed a little overdone, the second time for 37 min and even then maybe it could have come out sooner. This is odd because as you may have noticed, I usually have to cook things way longer than is recommended.) Remove from the oven and cool in the pan on a cooling rack, then remove from the mold. The finished cake will be about 3 inches tall in the center.
5. While the cake is cooling, make the icing: In a medium bowl, sift the powdered sugar. Add the remaining 2 tablespoons orange juice and whisk to form the icing.
6. Drizzle the icing over the cooled cake, then garnish with the candied orange.