Chocolate Orange Bundt Cake

For the cake:
Preheat oven to 180ºC (350ºF or Gas 4). Grease a 10-inch bundt pan (I use Wilton Cake Release to grease my pans.). Set aside.

Whisk together flour, cocoa powder, baking powder, baking soda, salt, and orange zest. Set aside.

Whisk eggs. Add sugar and whisk until combined. Add orange juice and vegetable oil, and whisk until combined. Whisk in dry ingredients, then fold in the sour cream.

Pour batter into prepared bundt pan and bake 40–45 minutes or until a toothpick inserted into the centre comes out clean with a few moist crumbs. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

For the ganache:
Microwave heavy cream until very hot, but not boiling.

Place the chocolate chips in a heat-proof bowl. Pour the heavy cream over the chocolate chips and whisk until completely melted and smooth. Whisk in the orange juice.

Leave to cool for 5–10 minutes, then drizzle over the cooled cake. Serve.