Today’s recipe, Easy Chocolate Orange Bundt Cake with Dark Chocolate Ganache is from Traci of The Kitchen Girl®. This cake is incredibly rich and will have you salivating before it is even in the oven! Loaded with fresh orange juice and zest, it bursts with flavor in every bite and you won’t want to stop at just one slice. Thank goodness it makes about 10 servings because 5 of them are MINE!
Traci and I met at a conference in Seattle and instantly connected. She is so funny and smart, she makes everyone laugh, but don’t underestimate her. She is one of the brightest women I know – and has energy to spare. She is a little like the Ever-Ready bunny … in the best way possible! Her mind spins with ideas and she is one of the most generous people I’ve ever met. She is a ray of sunshine even on the darkest days and I adore her.
Traci has a small grove of orange trees on her property and last year she very kindly gave me a huge bag of all different kinds of the fruits. And boy oh boy were they good! Fresh from the tree, fully ripened and packed with juice. The Artist and I were in heaven for a few weeks and I’ve been craving those oranges ever since. So when I saw the recipe for this cake, it resonated deeply with me.
This recipe is a perfect example of Traci’s passion for foods that are delicious but with healthy swap outs whenever possible without compromising the flavors. That means that we get the most incredible foods and don’t have to feel guilty about eating them!
Using olive oil instead of butter in baked goods if a very Mediterranean practice and olive oil cookies are The Artist’s favorites, especially my Panettone Biscotti. This cake is inspired by the foods prepared at a Spanish Tapas-style restaurant Traci used to work at in St. Louis, MO called Modesto Tapas Bar and Restaurant. When they moved to Northern California she began investigating various recipes to try and replicate the foods she loved from Modesto. While all of them were great, the one that really stuck in her mind was this chocolate cake infused with the intense flavors of fresh oranges.
The original cake recipe she started with didn’t have the ganache topping or sprinkling of sliced almonds, those were Traci’s additions … how perfect! One of the best flavor combinations is chocolate and orange and you will find it often in classic recipes. Oranges also happen to grow in Traci’s yard and are commonly found in Spanish foods. It is a match made in heaven!
I know you will love this cake as much as Traci and I do, and it is perfect to take to holiday parties and pot luck suppers. If you don’t have a cake carrier, just wait to pour the ganache over it and sprinkle the almonds on once you get to your destination. As long as they have a microwave you are good to go!
To be kind to a sometimes “harried” hostess, I always bring all the equipment I need with me. So in this case I would bring a cooling rack, parchment paper, the chocolate, cream, and butter, a bowl that is microwave safe and a spatula to stir everything together. And don’t forget the almonds and orange zest. Your hostess will be grateful not to have to worry about getting anything ready for you as you finish the dessert – there will be no disruption and you can laugh as you both polish off the last minute steps for the meal. NOTE: The parchment slides under the cooling rack and allows the ganache to drip down over the top and sides of the cake. Any excess falls onto the paper, keeping the kitchen counter nice and clean.
Traci Antonovich is a recipe author and photographer at The Kitchen Girl®. She shares beautiful recipes that are smart and affordable. She is on a mission to help you eat healthy AND save money through simple, nutritious recipes, product reviews, and budget-friendly kitchen tips. Traci leans toward gluten-free, plant-based eating, while supporting sustainably-farmed ingredients whenever possible. If you are looking for healthier options, The Kitchen Girl is the website for you!
- Bundt Cake
- 1 cup freshly squeezed orange juice (from about 4 large oranges)
- 1/2 cup olive oil
- 1 tsp fresh orange zest
- 1/2 tsp almond extract
- 2 cups cake flour (for gluten-free use 240g gluten-free flour blend, then remove 2 tbsp of the flour and replace it with 2 tbsp of cornstarch or arrowroot to convert it to cake flour)
- 1 tbsp baking powder
- 1 tsp sea salt
- 3 large eggs
- 1 cup granulated sugar
- Dark Chocolate Ganache
- 1 cup 60% cacao bittersweet chocolate chips (Traci prefers Ghirardelli brand)
- 1/2 cup heavy cream
- 1/4 cup butter
- 1/4 cup sliced almonds
- Orange zest
- For directions on how to make and assemble the cake and ganache, head over to Traci's website for the rest of the recipe. While you're there be sure to have a look around. The recipes will blow you away!
- Yield: 10 to 12 servings
You may remember Traci from an earlier post of mine, a South-of-the-Border meal I assembled using recipes on her site. That was so much fun! To learn more about Traci, follow her food adventures, and discover all of her delicious recipes, make sure you visit The Kitchen Girl and subscribe so you don’t miss any posting!
Keep in touch with Traci on Social Media: Instagram | Pinterest | Facebook | Twitter
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Traci | The Kitchen Girl
Uhm, oh my gosh, I’m getting all teary-eyed reading this post, Jane. You’re so thoughtful in words and in heart. I’m honored to know, and be known by, the likes of you. Simply honored.
Thank you friend…and the 2017 orange season is getting primed as we speak! We may need a special meet-up to make the exchange 🙂 Love you, lady! xoxoxoxo
I heart you Traci – thanks for always being there to support me and put a smile on my face, even in the most trying of times. We definitely need to plan a get together soon!!