Ouzo-spiked Chocolate Orange Cake
Ingredients
- 2 ½ cups (320 g / 11.2 oz) all purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (4 oz / 113 g) butter at room temperature
- 1 cup (200g) sugar
- 1 ½ tablespoons orange zest
- Juice from 1 orange (about ¼ cup / 60 ml / 2 fl oz)
- 3 eggs
- ½ cup buttermilk (or regular milk plus 1 tablespoon of vinegar or lemon juice)
Ouzo Chocolate Ganache
- 100 gr (3.5 oz) good quality bittersweet or semisweet chocolate, finely chopped
- 100 ml (3.5 fl oz) heavy cream
- ½ tablespoon Ouzo
Optional Toppings
- finely grated orange zest or chopped walnuts
Instructions
- Preheat the oven to 175 °C / 350 °F
- Grease and flour a (fluted) tube pan or Bundt pan. Set aside.
Make the cake
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, beat the butter with a hand mixer until creamy (about 1-2 minutes).
- Add the orange zest and sugar and beat until fluffy (about 3 minutes), scraping the bowl frequently.
- Add the eggs, one at a time, beating on medium speed for about a minute after each addition.
- Add the flour mixture, the orange juice, and buttermilk alternately to the butter mixture, beating on high speed until thoroughly combined.
- Pour into prepared pan and bake for 45-50 minutes, or until an inserted toothpick comes out clean. When it’s done, remove the cake from the oven and allow it to cool in the pan for about 15 minutes.
- Then invert the cake on a wire rack or a large serving plate and allow it to cool completely before adding the Ouzo Chocolate Ganache.
Make the Ouzo Chocolate Ganache
- Heat the cream until very hot, but not boiling.
- Pour the cream over the finely chopped chocolate and set aside for about 2 minutes. Stir the chocolate mixture until the chocolate has melted, and then stir in the ouzo.
- Pour/Spoon the Ouzo Chocolate Ganache on the cooled cake. If you want, decorate with extra orange zest or chopped walnuts.
- Enjoy!
Notes
If you don’t have buttermilk, just add a tablespoon of vinegar or lemon juice to milk. Stir and let it sit for a few minutes.
Baking Measurements: I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
© Pastry Wishes
