When it comes to birthday cake I like to make something a little unusual. And I find that a cake baked in a bundt pan serves more people, so I knew from the get go that it would be a bundt cake. A what? A Bunnnndddttt. Remember “My Big Fat Greek Wedding?’
I think there is something so grown up and sophisticated about bundt cakes. I’m not sure what it is though, maybe its the lines on the outside of the cake? Maybe its the curves? I love a slice of bundt cake, and I love baking in my bundt pan. Mine is enamel over metal with a non-stick coating–it’s Orange! But you can use a tube pan if you like with the same results.
This is a spice cake that is very moist, and I paired it with cream cheese frosting flavored with grated orange rind for the filling in the middle. I dusted the top of the cake with confectioners’ sugar, then drizzled it heavily with chocolate ganache. I must say—-it was quite impressive!
My favorite spice cake is a mix from Duncan Hines, and I have no problem using a mix when the quality and flavor is really good.
After baking the cake in the bundt pan and letting it cool compeletely, I split the cake in half horizontally, and removed the top half. Then I used a can of cream cheese frosting to which I added grated orange peel and a little milk.
Whipping it lightly with a beater made if fluffy and creamier. This was spread on the bottom layer of cake and the top layer put back in place.
Then I made the chocolate ganache and spooned it over the top.
The combined flavors of orange, and chocolate with the spice cake was complex and multi-layered. Everyone commented on how good it was.
The recipe for the ganache is given below.
Yield: Makes about 2 cups
- 1 Tbsp. heavy cream
- 1 Tbsp. milk
- 1/4 cup butter
- 1 tsp. vanilla extract
- 2 tsp. corn syrup
- 1 oz. bittersweet chocolate
- 1 oz. semisweet chocolate
- 1 1/4 cup confectioners’ sugar
1. In a small saucepan over medium heat, mix together the cream, milk, butter, vanilla and corn syrup.
2. When butter is melted, turn heat to low and add the chocolate. Allow to melt into the mixture.
3. Remove from heat and whisk in the sugar. When smooth, spoon over the cake. Allow to set about 15 minutes.
SOURCE: for ganache: Taste of Home Baking