Whole Orange Cake with Chocolate Ganache Glaze

A flavor combination that naturally can combined! Orange & dark chocolate are a match made in heaven! This cake has a tender moist crumb and is topped with dark chocolate ganache glaze. Simple, discreetly sweet and with a hint of bitterness, pairs beautifully with the thick, rich chocolate coating.



Bundt & loaf cakes are always a great way to transform a simple cake into a showstopper for family & friends gatherings. This cake is full of orange flavor and aroma, topped with dark chocolate ganache, not too sweet, with a touch of bitterness, much more moist than typical cakes, quick and easy to make and it is a perfect dessert for festive occasions.


How to store a glazed cake

An unglazed cake is best stored in an airtight container at room temperature until ready to be glazed. Once glazed it’s best kept in the fridge due to the cream substance of the chocolate ganache. Therefore, I recommend glazing the day of serving, as cake tends to dry out more quickly when kept in the fridge.


 

Recipe


Preparation time: 20 mins

Baking time: 45-60 mins


Ingredients

For the cake:

4 medium eggs

1 cup sunflower oil

1 cup brown sugar

2 cups self rising flour (plus extra for mold greasing)

1 tbsp. baking powder

1 orange, chopped (with the peel! Scrubbed and washed well)

butter (for mold greasing)


For the chocolate ganache:

200 gr. dark chocolate, finely chopped

200 gr. heavy cream


Optional decoration:

orange zest


Instructions

For the cake:

  • Preheat oven to 170 degrees, set to Fan.

  • Grease well a 34 cm mold or bundt pan with butter and flour.

  • Chop orange (with its peel), remove seeds (unless your orange is seedless), add it in the food processor and beat until pureed.

  • In a stand mixer's bowl add eggs & sugar and beat with the whisk attachment on high speed for approximately 10 minutes or until light and fluffy.

  • Lower speed, add sunflower oil, minced orange and beat until homogenized.

  • Gradually add self rising flour & baking powder and beat until all ingredients are completely combined.

  • Transfer batter to the mold/ bundt pan and bake for approximately 50-60 minutes.

  • Remove and set on a rack to cool completely.

  • When the cake is completely cool, place a sheet pan under the rack, turn the mold/ bundt pan upside down and place it again on the rack.


For the chocolate ganache glaze:

  • Place finely chopped dark chocolate in a medium bowl.

  • In a small saucepan add heavy cream and heat until it comes to a simmer, while stirring occasionally.

  • As soon as you see a simmer, remove from heat and poor over the finely chopped dark chocolate. Swirl the bowl to make sure all chocolate pieces are covered and let sit for a minute.

  • Stir until smooth.

  • To assemble, pour the chocolate ganache glaze evenly over the cooled cake. Once glazed, gently tap the cake to remove any air bubbles or wrinkles in the glaze.

  • Decorate with fresh orange zest.



Did you make this recipe?? I would be happy to see yours! Tag @sweetandsalty_feelings on Instagram and hashtag it #sweetandsaltyfeelings