Chocolate and Citrus Bundt Cake

To prepare the chocolate and citrus bundt cake, start with the citrus fruits. Wash and dry them. Grate the orange zest 1 and mandarin zest 2 into a single bowl 3.

Now squeeze the orange to get about 1.4 oz of juice 4, then squeeze the mandarins to get about 1 oz of juice. Combine them and filter if necessary 7.

Now chop the dark chocolate 7 and melt it in a double boiler or microwave. Be careful not to overheat it 8 and let it cool slightly before using. In the meantime, pour the eggs into a bowl and add the sugar 9.

Beat the eggs at maximum speed with electric beaters 10 until they are fluffy and frothy. At this point, add the vegetable oil 11 and the melted dark chocolate at room temperature 12.

Continue mixing at medium speed 13 until you obtain a homogeneous mixture. Now add the sifted cocoa powder 15 and the sifted flour 15.

Continue mixing with the electric beaters 16 until you obtain a smooth, lump-free mixture. Now add the citrus zest 17 and their juice 18. Mix with a spatula to incorporate them.

Finally, incorporate the sifted baking powder 19 and mix with the electric beaters 20. Pour the batter into a 8.6-inch bundt pan, previously greased 21.

Bake the chocolate and citrus bundt cake in a preheated static oven at 350°F for about 40 minutes. Remove from the oven 22 and let it cool completely before removing it from the pan. Then transfer it to a plate, dust with powdered sugar 23, and enjoy 24!