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Preheat oven to 350°F. Butter and flour a 12-cup Bundt pan or spray with nonstick baking spray such as Baker's Joy.
Add the 1/2 cup sugar, cocoa powder, espresso powder and water to a medium mixing bowl and stir to combine.
In a large mixing bowl, add the flour, almond meal, baking powder, and salt and whisk to combine.
Add the 2 cups of sugar to a mixing bowl and zest the oranges into the sugar. Stir to coax more orange oil out of the zest.
Add the sugar and orange zest to the bowl of a stand mixer fitted with the whisk attachment. Add the olive oil and vanilla extract and beat on medium-high speed until well mixed, about 1 minute.
Add the eggs, one at a time, to the bowl of the stand mixer, beating after each addition to incorporate. Mix on medium-high speed until pale and frothy, about 4-5 minutes.
Add the flour mixture to the bowl of the stand mixer and beat on low speed just until the flour is incorporated, about 30 seconds. Add the milk and stir in by hand until the batter is loose and pourable.
Separate out three cups of batter into mixing bowl and stir in the chocolate mixture until the batter looks deep chocolate brown.
Add a third of the orange batter to the Bundt pan, then add a third of the chocolate batter over it, repeat with the rest of both batters. There's no need to do any marbling—the batters marble themselves in the pan.
Bake until a toothpick placed in the center of the cake comes out clean, about 1 hour and 10 minutes.
Let cool in the pan for 15 minutes before turning out onto a wire rack to cool completely before slicing