Ginger, orange and chocolate bundt cake with cointreau ganache!
If you´re looking for a dessert for your thanksgiving dinner, christmas or today or tomorrow... then you need to try this one!!!
The mold I used has the capacity of 10 cups and for it you need:
3 large eggs at room temperature
150 g soft butter
160 g white sugar, 80 g brown sugar
100 g chocolate, melted and cooled
30 g cocoa powder
200 g cake flour
10 g baking powder
1/2 tsp salt
150 ml whole milk or cream
zest of 1 orange
1 tsp and 1/2 of grated fresh ginger and 1/2 tsp ground ginger
1 tsp cointreau (optional)
First sift together the flour, cocoa powder, baking powder and salt. Set aside.
In your mixing bowl, beat the sugar, butter, orange zest and ginger until creamy and well combined.
Add the eggs one by one, making sure they combine well before adding the next egg then add the cointreau. Add the chocolate, and mix again at a low speed.
Add the flour mixture in 3 batches, 1/3 then add half the milk, another 1/3 flour, the rest of milk and finish with the flour.
Pour the mixture in your greased pan and bake between 45 to 50 min in a preheated oven (175C) or until a skewer comes out clean, Leave in the pan for 10 min then unmold and leave it to cool on a cooling rack.
For the ganache:
150 g finely chopped chocolate
125 ml cream
25 g butter
2 tsp cointreau (or vanilla extract)
Gently heat the cream and pour over the chopped chocolate, whisk until all the chocolate has melted. Add the butter and cointreau and whisk again and finally pour over the cake while it is still runny!