Ingredients
- 75 g (¾ cup) cocoa powder
- 270 g (1 and ¾ cups) plain flour
- 2 tsp bi-carbonate of soda
- 1 tsp baking powder
- 225 g (1 cup) caster sugar
- ½ tsp salt
- 125 g (½ cup) vegetable oil or canola oil
- 2 eggs room temperature
- 250 g (1 cup) buttermilk see notes
- zest from 2 oranges finely grated
- 125 g orange juice
For the ganache
- 200 g dark chocolate
- 150 g thickened cream
Instructions
- Grease and line a 23cm round cake tin and set aside. Preheat oven to 160 degrees celsius (fan-forced) or 320 degrees fahrenheit.
- Sift the cocoa powder, plain flour, bi-carbonate of soda and baking powder into a large bowl. Add the caster sugar and salt and mix to combine.
- In a separate bowl, beat the vegetable oil, eggs, buttermilk, finely grated zest and orange juice.
- Slowly add the dry ingredients and beat until smooth and creamy.
- Pour mixture into the prepared tin and bake for 30-35 minutes or until a skewer inserted into the middle comes out with a few crumbs on it. Set aside to cool before turning out onto a wire rack.
- To make the ganache, break the chocolate into pieces in a small bowl and set aside. In a microwave-safe bowl, heat the cream on HIGH for 1 minute or until slightly simmering.
- Pour the hot cream over the chocolate and stir continuously until the chocolate has melted and the ganache is smooth.
- Allow the ganache to chill in the fridge until slightly thickened (if needed) before spreading over the top of the cooled cake.
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