Orange Ricotta Bundt Cake with Chocolate Ganache
Moist, zesty orange cake enriched with creamy ricotta, drizzled with rich chocolate ganache for a decadent and flavorful dessert.
- 2 Cups Plain Flour
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1/4 Tsp Salt
- 1/2 Cup Sugar
- 250g/8.8oz Ricotta
- 2 Eggs (Beaten)
- 1 Tsp Vanilla Essence
- 2 Tsp Orange Zest
- 1/2 Cup Olive Oil
- 1/4 Cup Fresh Orange (plus 2 Tbls)
- 1/4 Cup Honey
- 175g/6.2oz Dark Chocolate chopped into tiny pieces
- 1/2 Cup Double Cream (Elmlea Heavy Cream)
Preheat oven to 180C/350F.
Grease and dust with flour a 25cm bundt tin.
In a large bowl sift the flour, baking powder, baking soda, salt and sugar and stir until combined.
In a medium bowl combine the remaining ingredients and mix together until smooth.
Add the wet ingredients to the dry ingredients with a rubber spatula until fully combined (don't over-mix the batter). The batter will be quite thick.
Spoon the batter into the prepared bundt tin, smooth the top with the back of a spoon to even it out, and bake for 35-40 minutes or until a skewer stick inserted in the middle comes out clean with no crumbs.
Remove from oven and let cool for 10 minutes before inverting onto a cooling rack.
Put the chopped chocolate in a small bowl.
Heat the cream in the microwave to a nearly boil and pour over the chocolate.
Leave for a few minutes until the chocolate softens then stir with a hand balloon whisk until smooth.
Pour over cooled cake and decorate as desired.
Enjoy!
Cake can also just be dusted with Icing Sugar instead of being covered with the ganache.