Cake
Preheat the oven to 350 degrees F and prepare a bundt pan using cooking spray.
In a large bowl, whisk together the flour, cocoa, sugar, baking soda and salt. Set aside.
Use an electric mixer and blend in the orange juice, mayonnaise, and vanilla until will combined.
Fold in the orange zest until evenly distributed.
Pour the batter into the prepared baking pan and bake for 45-55 minutes or until a knife entered in the bundt cake comes out clean. Cool completely.
Ganache
To make the ganache, place the semi-sweet chocolate in a small bowl.
Heat the heavy cream just until boiling point. Remove from heat and pour over chocolate.
Add the corn syrup and whisk the mixture together until all the chocolate is melted and the ganache is smooth.
Expert Tips:
- Use a very large bowl because the baking soda and orange juice mixture will fizz a bit.
- Coat your bundt pan with cooking spray or butter and sprinkle with flour and cocoa powder for a perfectly shaped bundt cake.
- Place parchment under the bundt cake when pouring the ganache to keep your serving platter or cake stand clean.
- Use a knife or toothpick to check for doneness in the cake.
- Do not overheat the heavy cream when making the ganache. Heat just until boiling point.
- Garnish with fresh orange zest or slices for an extra fresh burst of flavor.
Calories: 435kcal | Carbohydrates: 65g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 445mg | Potassium: 265mg | Fiber: 3g | Sugar: 35g | Vitamin A: 292IU | Vitamin C: 21mg | Calcium: 33mg | Iron: 3mg