10 Servings
1 Hour
Allergens
A soft, moist, cake that melts in your mouth. Dotted with bittersweet chocolate flakes and coated with shiny chocolate ganache, this cake is especially festive. If you’re looking for a recipe for the perfect orange cake, you’ve found it!
Yields: 1 9-inch (24-centimeter) Gugelhupf pan (fluted Bundt pan)
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease a nine-inch (24-centimeter) Gugelhupf pan (fluted Bundt pan) well.
In a large bowl, vigorously mix eggs, sugar, vanilla, salt, orange juice, orange zest, and oil until mixture is well blended and thin.
Add flour and baking powder and mix until well blended.
Add chopped chocolate and mix until evenly distributed in batter.
Pour batter into pan and bake 35–45 minutes or until toothpick stuck into center comes out with moist crumbs. Cool completely to room temperature.
Break chocolate into cubes and put in a bowl. Add cream and melt together in microwave or double boiler until completely melted and smooth.
Cool a little at room temperature and then pour over cake.
Garnish with orange peels and serve.
Notes:
Store cake in refrigerator up to a week. The cake is best at room temperature, not cold.
Variations:
Parve version: Use an equal quantity of parve whip or coconut cream (minimum 17% fat) instead of heavy cream.
Advanced prep. Does this cake freeze well?
You can freeze the cake but I would but the chocolate glaze and the topping on it right before serving.