Orange Cake with Chocolate Glaze

Free

Difficulty: Low
Time: 25 minutes (plus cooking time about 1 hour)
Quantity: 16 people (Bundt Cake or large baba mold)
Type: Baked Cakes
Dietary requirements: Nut-free Cream-free Vegan

Ingredients

BATTER

200 g seed oil

250 g orange juice

Zest of 1 orange

165 g cane sugar (Demerara)

3 g salt

255 g all-purpose flour

75 g potato starch

15 g baking powder

GLAZE

100 g dark chocolate 50%

130 g orange juice

Very fragrant orange cake, we will use both the juice and the orange zest to flavor it. We will then enrich it with an orange and chocolate glaze by making a ganache. This cake is beautiful aesthetically and really very good if you love the orange and chocolate combination.

Method

Preheat the oven to 160˚C static. Prepare the pan by greasing with vegetable spray butter, or using margarine, and then a layer of flour. Also place a piece of parchment on the base of the pan, the same size as the base.

Prepare the orange juice first for the batter and for the glaze. Then prepare the batter. In a bowl mix together the juice and seed oil using a whisk.

Add cane sugar (Demerara), salt, the zest of 1 orange and mix.

Add the sifted dry ingredients: all-purpose flour, potato starch, baking powder. Mix with the whisk until you obtain a homogeneous and smooth mixture.

Pour into the pan and bake at 160˚C static for 30 minutes and then at 150˚ static for another 20-30 minutes. Check doneness with a skewer; insert the skewer into the mixture — if it comes out dry it means it's cooked.

Remove the cake from the pan and place it on a plate or tray, refrigerate for at least 3 h before decorating. Then prepare the glaze.

Bring the orange juice to a boil and pour it over the chocolate. Blend with an immersion blender until you create an emulsion and obtain a glossy smooth mixture.

Cover with cling film and let rest in the fridge for about 2 h. Before it solidifies completely, when it's still creamy and fluid, take it and pour it over the orange cake.

Push the glaze a little over the edges to let it drip gently, move the plate a bit to make it run and level the surface. Decorate with orange zest. Refrigerate 1 h and then serve the dessert.