Orange-Glazed Chocolate Bundt Cake

 Would you believe this is the first bundt cake I've ever made? I don't know what took me so long to bake one. Maybe because most of the store-bought bundt cakes I've ever tasted have been artifical, overly sweet, bland, and dry. However I could not sing higher praise for homemade bundt cake. It's perfect for bringing to a potluck, picnic, or party, especially when you don't have a lot of time or patience. The cake and glaze are easy; no worrying about cutting even layers or beating a perfect buttercream. The cake will look gorgeous without having to spend tedious minutes laboring over perfectly swiped or piped frosting. 

Recipe Rundown
Taste: A perfect balance of chocolate and orange flavors, which is a near perfect (and super crave-worthy) combination. 
Texture: The cake is oh-so-moist and the glaze is like sugary glass.
Ease: Way easier than a regular layer cake or even cupcakes!
Appearance: Perhaps the best part of a bundt cake is it's perfect shape.
Pros: Easy, perfect for bringing to a party or dinner, and all around delightful.
Cons: None!!
Would I make this again? Absolutely. 

Orange-Glazed Chocolate Bundt Cake
Serves 12-14
Adapted from Hersheys

• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup sour cream
• 2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 1 cup buttermilk
• Orange glaze (recipe follows)

Preheat oven to 350 degrees. Grease and flour a 12-cup fluted tube pan. 

Sift together the flour, cocoa powder, and salt into a small bowl. Set aside. In a liquid measuring cup combine baking soda and buttermilk. Set aside.

Using an electric mixer, beat butter, sugar, eggs, and vanilla until light and fluffy, about 30 seconds. Stir in sour cream on low speed. Add the flour mixture and buttermilk mixture alternatively, starting and ending with flour mixture. Beat batter for 2 minutes on medium speed. Pour batter evenly into prepared pan.

Bake for 40-50 minutes, or until a wooden toothpick inserted into the center comes out clean. Cool in pan for 10 minutes then remove cake to a wire rack to cool completely. Glaze with orange glaze (recipe below).

Orange Glaze
Makes about 1 cup

• 1 1/2 cups powdered sugar
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1/2 teaspoon freshly grated orange zest
• 3 tablespoons fresh orange juice
• 1 teaspoon pure vanilla extract

In a medium bowl combine all ingredients and beat until smooth.