Orange Bundt Cake with Dark Chocolate Ganache

This post is sponsored by Florida Department of Citrus.

I love to bake and I love the idea of baking with Florida orange juice. Have you baked with orange juice before? I would love to hear about it!

Florida orange juice…I love the taste and I drink it pretty much every day! I'm so excited to work with the Florida Department of Citrus…sharing with you recipes that I made with Florida orange juice! Be sure to check out these orange shrimp tacos I shared recently!

This cake is so amazing…and with the dark chocolate ganache…if I made this cake for you, I think I would become your new best friend!

First things first, mix the flour, salt and baking soda together.

Add the softened butter and sugar to a large mixing bowl.

Cream together. Add vanilla extract and mix together.

Add eggs.

And mix thoroughly. Be sure to scrape the bottom and sides of the bowl.

Here's where the Florida orange juice comes in!

Add the orange juice.

When you mix it together, you'll notice the batter will look curdled.

Add the flour mixture in two batches.

Don't overmix it but make sure the flour is incorporated into the rest of the batter.

Spray a 12-cup bundt cake pan…generously. You don't want the cake sticking to the pan!

Pour in the batter.

Smooth the top with your spatula and tap the pan on the counter to remove any air bubbles.

Bake for 45 to 50 minutes. And you'll have this beauty!

Pour the ganache on the cake slowly.

It's so luxurious!

Chocolate and orange go together so nicely!

This orange bundt cake with chocolate ganache is the perfect thing to share with family and friends during your next summer get together. Seriously, they will love it!

Definitely check out the Florida Department of Citrus' website and facebook page to get more recipes and learn more about the nutritional benefits of Florida orange juice!

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Orange Bundt Cake with Dark Chocolate Ganache

Yield: serves 8 to 10

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 2 hours (includes inactive cooling time)

Ingredients:

Orange Bundt Cake

• 3 1/4 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups granulated sugar
• 1 teaspoon pure vanilla extract
• 4 large eggs
• 3/4 cup fat-free plain yogurt
• 3/4 cup Florida orange juice

Dark Chocolate Ganache

• 8 ounces semisweet or bittersweet chocolate, chopped
• 1 1/2 teaspoons corn syrup (optional)
• 3/4 cup heavy cream

Directions:

1. Preheat oven to 350 degrees F.
2. In a medium bowl, mix together flour, baking soda and salt. Set aside.
3. Using a stand mixer with paddle attachment or large bowl and electric mixer, cream butter and sugar until fluffy and light, about 2 to 3 minutes. Add vanilla extract and mix well. Add eggs and mix well, being sure to scrape the bottom and sides of the bowl. Add yogurt and mix thoroughly. Add Florida orange juice and mix well (the batter will look curdled).
4. Add 1/2 of the flour mixture and mix, to combine with a rubber spatula. Repeat & combine (be careful not to overmix but ensuring the batter is thoroughly incorporated). As you’re mixing, use a rubber spatula to scrape the bottom of the bowl.
5. Spray a 12-cup bundt cake pan thoroughly with baking spray (make sure every inch is covered).
6. Pour the cake batter into the prepared bundt cake pan and smooth out the top of the batter with your spatula. Carefully tap the pan several times on the counter to ensure cake batter is evenly distributed and air bubbles are removed.
7. Bake for 45 to 50 minutes until a toothpick inserted in several places comes out clean and cake edges are golden brown. Remove cake pan from the oven and allow to cool on a cooling rack for 10 minutes.
8. Lay a sheet of parchment paper on a cooling rack and place on top of the bundt pan. Flip the pan over and remove the pan, leaving the cake to cool on the parchment paper (on top of the cooling rack). Allow to cool at least 30 to 45 minutes before pouring ganache frosting on top of the cake.

Dark Chocolate Ganache

1. Add heavy cream and corn syrup (if using) to a stainless steel pot and bring it to a boil over medium high heat. Once it starts boiling, remove the pot from heat immediately.
2. Place the chocolate in a large stainless steel mixing bowl. Pour the heavy cream over the chocolate and allow to sit for 10 minutes.
3. After waiting, stir with a rubber spatula, until thoroughly mixed together. Then, pour the ganache over the cooled cake. Cut cake and serve.

Notes: The corn syrup in the ganache is optional; it makes the ganache shiny. If you're allergic or if you don't have any, it's ok to omit.

from The Little Kitchen

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Disclosure: This post is sponsored by Florida Department of Citrus. I only work with brands that I love and only share with you my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.