Luscious Chocolate Orange Bundt Cake

I have made this cake a few times now and it is absolutely delicious every single time. Usually I make it as a chocolate peppermint cake with crush candy cane on top, but this weekend I thought I'd add some orange blossom extract instead. I love the combination of chocolate and orange; it seems a popular one too.

I seemed to have become obsessed with my Nordic Ware Bundt tins and haven't used any other tins since I got them. They are seriously just so easy to use and look fab.

Anyway here is the recipe for this cake - I encourage you to have a go, it's easy to make and guaranteed to pleased!

Chocolate Bundt Cake with Dark Chocolate and Orange Ganache

• Servings: 12
• adapted from Brooklyn Homemaker

For the Cake:

1 1/4 cups water
3/4 cup cocoa powder
2 1/4 cups sugar
1 teaspoons salt
2 1/2 teaspoons bi carb soda (baking soda)
2 whole eggs
1 egg yolk
1 1/4 cups buttermilk
1 cup sunflower oil - or a similar neutral oil
1 1/2 teaspoons vanilla extract
2 3/4 cups plain (all-purpose) flour, sifted

For the Orange and  Dark Chocolate Ganache:

200g best quality dark chocolate, chopped (I used Sainsbury's dark cooking chocolate as it is dairy free and I simply like it)
3/4 cup double cream
1/2 teaspoon of orange extract

1. Place an oven rack in the centre of the oven and preheat to 180 degrees C.

2. Liberally butter a 10 to 12 cup Bundt pan and set aside. I actually use cake release spray and it works a dream every time.

3. Whisk water and cocoa powder in a small saucepan and bring to a boil, whisking frequently. Remove from heat and let come to room temperature.

4. In the bowl of a stand mixer with a whisk attachment, mix together sugar, salt, baking soda, eggs and egg yolk on low for just one minute. Add the milk, oil and vanilla extract and mix on low again for another minute.

5. Add the flour and mix on medium speed for 2 minutes more.  Add the cooled cocoa mixture and mix on medium speed for 3 minutes. The batter will seem quite loose and liquid.  Pour into the prepared cake pan no more than three quarters full and bake for 55-65, or until a cake tester or toothpick inserted in the cake comes out clean. If you have extra mixture because your tin is smaller, then pour into another cake tin and cook it as an extra bit of cake.

6. Let the cake cool completely in the pan and then invert onto a cooling rack. Once cooled you can trim off the uneven top to make it level, or just leave it as I did this time.

7. To make the ganache, heat the double cream in a heavy pot, just until it begins to simmer. Remove from the heat and add it to the chopped chocolate. Let the chocolate melt for a a few minutes or so, then whisk to combine. Add the orange extract.

8. Drizzle ganache over the cake while it’s still warm and liquid. Garnish with raspberries. Let the ganache set for at least 30 minutes before slicing.

10. Store in an airtight container - this will stay fresh for about 10 days, if you can resist it for that long!

Notes:

If you wanted a more intense orange flavour in the actual cake, add the zest of an orange into the wet mixture.