100gramswhite granulated sugar(50-100grams, depending on your personal taste*note 3)
zest of an orange
Chocolate Orange Ganache *note 5
150gramsdark chocolate
150gramscream(*note 4 - heavy or whipping)
zest of an orange
Instructions
Preheat the oven to 180°/350°F. Grease an 8 or 9-inch (20 or 23cm) round springform cake tin with non-stick cooking spray and baking/parchment paper. *Note 6
In a large mixing bowl, or the bowl of a stand mixer, combine the sugar and the finely chopped orange zest. Run the mixer at a low speed for 3 to 5 minutes, or rub the zest into the sugar for 3 to 5 minutes. *Note 7
250 grams white granulated sugar, zest of 2 oranges
Pop the room-temperature butter into the sugar-zest mixture and cream on high speed until light and fluffy (3-5 minutes).
125 grams butter
Add in the vanilla extract and room temperature eggs, and beat on a medium-high speed until well incorporated, light, and fluffy.
3 eggs, 2 teaspoons vanilla extract
Combine the dry ingredients (flour, baking powder, and salt) in a separate bowl, whisk, or stir together.
3 teaspoons baking powder, 340 grams plain flour, ½ teaspoons table salt
Add in the orange juice and mix through until combined. Then add in half the dry ingredients, and mix until combined. Add the rest and mix until combined.
250 milliliters orange juice
Pour the cake batter into the prepared cake pan and bake in a preheated oven for 35-45 minutes. The cake is done when a cake tester comes out mostly clean from the center of the cake.
While the cake is baking, combine the orange juice and sugar in a small pot. Bring to a boil, and then reduce the heat and simmer for 5 minutes, or until the syrup thickens slightly.
100 grams white granulated sugar, zest of an orange, 250 milliliters orange juice
While the cake is hot/warm, poke it all over with a cake tester/toothpick, then pour the syrup over the cake. Allow the cake to cool completely before removing it from the springform pan and placing it on a cake stand or plate.
To make the chocolate ganache, heat the cream over medium heat in a small saucepan or in a heatproof bowl in the microwave. Once the cream is hot and bubbling at the edges, toss in the chocolate, and the orange zest. Allow the mixture to sit for 5 minutes and whisk together until the ganache is smooth and creamy. Add the zest of an orange and stir through.
150 grams dark chocolate, 150 grams cream, zest of an orange
Allow the ganache to cool, stirring every 15 minutes to check on the consistency. The ganache is ready when it is thick yet still spreadable.
Dollop the ganache over the top of the cake, using an offset spatula or the back of a spoon, and swirl over the top of the cake. Decorate the cake with thin slices of orange if desired. If you want, a more pourable ganache can be poured over the top of the cake and allowed to drip down the edges of the cake.
Allow the ganache to set before serving. Use a knife run under hot water to slice evenly through the ganache.
All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.
Video
Notes
125 grams of butter is equal to 1 stick plus 2 tablespoon but is equal to ½ cup in the UK, Aus, NZ, and South Africa.
New Zealand size 6 eggs are around the same size as an Australian/South African Large or a US/Europe Medium.
I have put in a sliding scale of sugar for the orange drizzle, so you can sweeten it to personal taste.
Cream - heavy or whipping cream, one that has approximately 35-37% milk fat.
I have used 150 grams of dark chocolate and cream for the ganache, which is a 1:1 ratio (weight not volume). But to be honest, this can be anything between 110-170 grams of each.
110-170 grams of dark chocolate is ⅔ - 1 cup
110-170 grams of cream is ½ to ¾ cup
I typically crunch up a piece of baking/parchment paper, then press it onto the bottom portion of the cake pan before clipping the spring in place.
Rubbing the zest into the sugar releases the oils and flavors in the orange zest, deepening the orange flavor.
Storage and Freezing
This cake can be stored in an airtight container for up to 2 days and then refrigerated for up to a week. Slices of cake can be frozen in an airtight container for up to a month. Defrost and bring to room temperature before serving.