In my favorite movie, The Wizard of Oz, the Cowardly Lion says “I’ll fight you with one paw tied behind my back.” This cake is such a no-fail snap to make I swear one could make it with one hand tied behind their back. The combination of sweet, fresh orange and decadent ganache glaze turns this simple cake into a special occasion treat.
Bundt cakes generally have a dense crumb the better to hold the exotic turban shape of the bundt pan. This is also the reason that bundt cake pans have a centre hole. It allows the cake to bake more evenly. If you haven’t a bundt cake pan an angel food cake pan will do the job.
To show off the bundt cakes beguiling curves we serve the cake up-side-down. If the cake cooks too quickly or the oven is too hot the cake will develop a decided hump on the top crust. You’ll have to slice this off but it does make nice nibbling for the cook. Baking this cake ( or practically any other cake) at a 325F temperature instead of the suggested 350F generally eliminates this problem. Start checking your cake after 35 minutes to see if your tester comes out dry. Be prepared to bake your cake (depending on the size) for up to an hour or more. When you start smelling the delicious aroma of cake you know yours is just about ready to come out of the oven. The cake should have shrunk ever so slightly away from the edges of the pan and be a little darker in colour.
The ganache glaze is a doodle to make. Dark, seductive chocolate and a little cream takes this bundt cake to delicious heights. Just be sure to pour on your chocolate glaze as soon as it is ready.
I use my double bundt pan often. I like to share my joy of baking and surprise friends with their very own smaller version of CHOCOLATE ORANGE BUNDT CAKE.
Start zesting oranges and join me in MRS.BUTTERFINGERS kitchen. I love your company.