Chocolate Orange Bundt Cake with Milk Chocolate Ganache
A rich and moist chocolate orange bundt cake topped with silky milk chocolate ganache, chocolate shavings and fresh orange zest. A simple cake that looks like a real showstopper!
Equipment
- 24cm bundt cake tin (cake ring tin)
Ingredients
Chocolate Orange Bundt Cake
- 100 g cocoa powder
- 240 g hot strong coffee I used 2 double shots of espresso and boiling water but you could mix 2 teaspoons of instant coffee in 240g of boiling water.
- 120 g neutral oil vegetable or canola
- zest of 2 oranges
- 400 g caster sugar
- 2 eggs
- 200 g plain flour
- 1 tsp baking soda
- 1 tsp baking powder
- 150 g plain yoghurt
- 1 tsp salt
Chocolate Orange Ganache
- 200 g good quality milk chocolate
- 100 g cream
- zest of half an orange (reserve rest for decorating)
To Assemble
- 50 g good quality milk chocolate
- zest of half an orange
Instructions
Chocolate Orange Bundt Cake
- Preheat the oven to 180ºC (160ºC fan bake). Generously grease a 24cm bundt tin (cake ring) with butter or oil.
- In a mixing bowl, start by whisking together the hot coffee and cocoa powder until it is silky and glossy. Allow to cool to room temperature (5-10 mins)
- Whisk in the orange zest, oil, sugar and eggs until combined and glossy.
- Sieve in the baking soda, baking powder, salt and plain flour and mix until just combined. Finally fold in the yogurt and pour the cake batter into the bundt tin. Tap the tin on the side of your bench a few times to allow any air bubbles to release.
- Bake for 30-35 minutes or until the cake is beautifully cooked, it should spring back when you press on the top. Pop a skewer/knife into the middle, if it comes out clean or with just a few crumbs it is ready. Allow to cool for 10-20 minutes in the tin then flip the cake out onto a plate or cake stand and allow to cool fully.
Orange Chocolate Ganache
- Roughly chop the chocolate and place into a bowl. The smaller you cut your chocolate the better. Place a sieve over the bowl ready for straining the cream.
- Add the cream and orange zest into a small pot over a medium heat. Heat the orange cream while gently stirring until it is piping hot but not quite boiling. Pour the cream into the chocolate, straining to remove the orange zest. Allow the hot mixture to sit for 2 minutes then stir with a wooden spoon or spatular until all the chocolate has melted and the ganache is glossy and smooth.
- Allow the ganache to cool to room temperature then pour it into a piping bag ready to decorate. If you don’t have a piping bag you could use a zip lock bag or just spoon the ganache onto the cake. A piping bag makes it easier to control the ganache but is in no way crucial for decorating!
To Assemble
- Snip a good 1cm off the end of your piping bag. Using a backwards and forwards motion, pipe the ganache onto the bundt cake to create a drippy effect.
- Use a vegetable peeler to shave chocolate shavings all over the cake then finally sprinkle with orange zest. Best enjoyed at room temperature.