Oh. My. God. I cannot believe how good this cake is. A soft, moist cake full of orange flavor covered in a rich, deep, shiny, chocolate ganache. This cake is perfection for any occasion ever.
Ingredients: Orange Sour Cream Cake (slightly adapted from here)
1 cup butter, softened
1 and 1/4 cups granulated sugar
4 large eggs, separated
1/4 cup orange zest
1 tsp vanilla (or 1 teaspoon buttery vanilla dough emulsion)
2 cups all-purpose flour
1 and 1/2 tsp baking powder
1 and 1/2 teaspoon baking soda
1/2 tsp salt
1 and 1/2 cups full-fat sour cream
1 cup fresh squeezed orange juice
1 cup granulated sugar
Chocolate Ganache (from here)
1 cup heavy whipping cream
9 ounces finely chopped chocolate
1 tablespoon corn syrup
Recipe: Orange Sour Cream Bundt Cake
Preheat oven to 325F.
Grease a 9-inch tube pan; dust with flour. Set aside.
In large bowl, beat butter with 1 cup of the sugar until light and fluffy; beat in egg yolks, 1 at a time, beating well after each.
Beat in orange zest and vanilla.
In separate bowl, whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream.
In separate bowl and with clean beaters, beat egg whites until frothy; beat in remaining sugar, 1 tbsp at a time, until stiff peaks form. Fold one-third into batter; fold in remainder. Scrape into prepared pan; smooth top.
Bake until toothpick inserted comes out clean, about 1 hour. Let cool in pan on rack for 20 minutes. Turn out onto rack.
Boil orange juice and sugar together, and then simmer on medium-low until syrup reduces.
Let cool for 5 minutes. Poke holes liberally in cake and brush syrup over.
For the glaze, place heavy cream in a large microwaveable bowl. Heat in the microwave at 40 second intervals until very hot but not boiling. Stir in chopped chocolate. Let stand for 3 minutes then begin gently stirring mixture. When chocolate and cream are thoroughly mixed and smooth, add corn syrup. Stir until combined.
Transfer to a 4-cup measure with a pour spout and pour glaze over entire surface of the cake. Allow the cake to stand until the glaze dripping subsides.