Preheat oven to 350°F (180°C).

In the bowl of a stand mixer fitted with the whisk attachment, beat eggs at high speed until uniform in color and foamy, about 1 minute. With mixer on medium speed, add granulated sugar in a slow, steady stream. Increase mixer speed to high, and beat until thick and pale, about 2 minutes. With mixer on medium-high speed, add oil in a slow, steady stream, beating until combined; scrape sides of bowl. With mixer on medium speed, add ½ cup (120 grams) water or milk in a slow, steady stream, beating until combined. Beat in vanilla and mandarin zest.

In a medium bowl, whisk together flours, baking powder, salt, cinnamon, and cloves. Add flour mixture to egg mixture in two additions, folding with a balloon whisk just until combined after each addition. Fold in chocolate.

Spray a 10-cup Star of David Bundt Pan with baking spray with flour. Pour batter into prepared pan. Tap pan on a kitchen towel-lined counter 5 to 6 times.

Bake until a wooden pick inserted near center comes out clean, 45 to 50 minutes, covering with foil after 25 minutes of baking to prevent excess browning. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool completely. Garnish with confectioners’ sugar, if desired.