2 tablespoons unsalted butter, softened
1/2 cup plus 1 tablespoon unsweetened cocoa powder
3 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups freshly squeezed orange juice, plus 2 tablespoons finely grated zest
3/4 cup mayonnaise or plain Greek yogurt
2 tablespoons balsamic vinegar **this really makes a difference! WOW!
1 teaspoon vanilla extract
1 cup confectioners' sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons freshly squeezed orange juice *more if needed but only a few drops at a time or it may get too thin!
Preheat the oven to 350º F.
Mix together the softened butter and 1 tablespoon of the cocoa to make a thick paste.
Use this paste to paint the inside of the Bundt pan. Set aside.
CAKE: combine the flour, granulated sugar, baking soda, salt, cinnamon and remaining 1/2 cup cocoa in a mixing bowl and and mix on medium speed until blended.
Add the orange juice, mayonnaise, vinegar and vanilla and mix until just combined, 1 to 2 minutes.
Fold in the orange zest.
Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 minutes.
Cool in the pan for 10 minutes, and then turn out onto a cooling rack to cool completely.
CHOCOLATE GLAZE: Mix the confectioners' sugar and cocoa together. Whisk in the orange juice, 1 tablespoon at a time, until it reaches a good consistency to drizzle. Drizzle the glaze over the cake.