Orange Cake with Chocolate Ganache

Orange Cake with Chocolate Ganache photo: Scott Goodwin

I have always been a fan of citrus desserts, especially in winter. Fresh and bright, oranges are always in season. This could be one of the most perfect pound cakes I have ever baked! Especially tasty with a drizzle of chocolate.

Growing up in the 70’s we loved our Bundt pans and used them quite a bit. We baked cakes like this one, fit for breakfast, snacks or birthdays .This flavorful cake was part of the last article I wrote for Intermezzo Magazine. Never published, but thrilled that I can share the recipe here.

If you are not up for it, you can skip the candied orange peel for garnish. For the best creaming and cake texture, use room temperature ingredients.

ORANGE POUND CAKE WITH CHOCOLATE GANACHE AND CANDIED ORANGE PEEL

SERVES 12

For Cake

3 cups flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 pound butter, softened

3 cups sugar

6 eggs

1 teaspoon vanilla

1 cup buttermilk

2 tablespoons grated orange zest

1/2 cup orange juice

For Ganache topping

8 ounces dark chocolate, finely chopped

1/2  cup heavy cream

Garnish

2 tablespoons candied orange peel, finely chopped (optional)

1. Spray and lightly flour  a 9-inch Bundt pan. Set aside. 

2. Preheat oven to 350 ℉.

3. In a small mixing bowl combine flour, baking soda, and salt.

4. In the bowl of a stand mixer, ( or with a hand mixer) cream butter and sugar until light. Add vanilla. Add eggs one at a time, mixing well after adding each one. 

5. Add flour mixture and buttermilk alternately, beginning and ending with the flour. Stir in orange zest.

6. Pour batter into prepared pan.

7. Bake 45 to 50 minutes or until tester inserted into center comes out with a fine crumb.

8. Remove from the oven. 

9. Pour 1/4 cup of orange juice over the hot cake.Cool cake in pan on wire cooling rack 10 minutes. 

10. Carefully remove cake from the pan. Pour remaining orange juice over top cake. Continue to cool on wire cooling rack. 

11. Make ganache. In a small saucepan over medium heat, stir heavy cream. When it comes to a boil, pour over chopped chocolate. Stir until smooth. Spread ganache over top of cake. Sprinkle with chopped candied orange peel, if desired.

CANDIED ORANGE PEEL

MAKES 2 CUPS 

Boiling the peel and draining three times will reduce bitterness.

2 oranges

1 1/2  cups water

2 cups sugar

1. Score the skin on each orange into quarters. Cut peel from oranges into vertical segments. Cut into thin strips.

2. Place strips into a small saucepan. Cover with water. Bring to a boil. Reduce heat and simmer 10 minutes. Drain and repeat 2 more times with fresh water.

3. Return peel to the pan. Add 11/2 cups  water and 2 cups of sugar. Bring to a boil.

4. Reduce heat and simmer 30 to 35 minutes, or until thick and syrupy.

5. Drain zest and toss in additional sugar. Dry on wire cooling rack, shaking off excess sugar. Let dry overnight. ( can be made in advance 2 to 3 days).

Orange Peel photo: Scott Goodwin