I love the combination of orange and chocolate so when I saw this recipe on a blog, I knew immediately I had to try it. It turned out quite yummy although the chocolate was a little overwhelming on the cake. The cake by itself was delicious so I think next go around I’d just put an orange glaze on it. Try it if you love orange and chocolate–you won’t be disappointed.
Whole Orange Bundt Cake with Chocolate Ganache Glaze
2 Whole Oranges (preferably seedless navel), scrubbed and washed well
3 Sticks of Unsalted Butter (3/4 pound), softened
2 c. Granulated White Sugar
3 Large Eggs, room temperature
1 T. Pure Vanilla Extract
3 c. AP Flour
3 t. Baking Powder
1 t. salt
Preheat oven to 350 degrees. Generously grease and flour a Bundt pan and set aside.
Quarter the oranges, remove any seeds if not using navel, and put in food processor to puree. Set aside.
While the oranges are pureeing, cream the butter and sugar together in the base of an electric mixer for 5 minutes until light and fluffy. Add the eggs, one at a time, waiting until each is fully combined. Add the orange puree and vanilla extract and mix until combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Mix into the wet ingredients gently, just until fully combined.
Pour the cake batter into the prepared Bundt pan, spreading so that it is evenly distributed. Bake at 350 for about 60 minutes (mine took 70) or until a tester inserted in the cake comes out clean.
Let cool in the pan for 15 minutes before inverting onto a wire rack to cool. When completely cool, pour on the chocolate ganache glaze (below) and let set for at least 1 hour before serving. Will keep for 3-5 days under a cake dome or plastic wrap.
Chocolate Ganache Glaze
1 cup heavy whipping cream
2 cups semisweet chocolate chips (I used Ghirardelli)
Heat the heavy cream over medium heat just until small bubbles begin to form. Pour the hot cream over the chocolate chips and whisk gently until fully melted and combined. Let cool for 10 minutes before glazing cake. May be prepared in advance and gently reheated in a moderate microwave.