Orange Chocolate Naked Cake

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease two 20cm (8-inch) round cake pans and line the bottoms with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

3. 3

   In a large mixing bowl, using an electric mixer, beat the butter until creamy. Add the eggs one at a time, beating well after each addition.

   Tip: Make sure to scrape down the sides of the bowl after each addition.

4. 4

   Gradually add the dry ingredients to the butter mixture, alternating with the orange juice, beginning and ending with the dry ingredients. Beat just until combined.

5. 5

   Stir in the orange zest and vanilla extract.

6. 6

   Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth. Allow the chocolate to cool slightly.

   Tip: Be careful not to overheat the chocolate.

7. 7

   Divide the cake batter evenly between the prepared pans and smooth the tops.

8. 8

   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pans for 5 minutes.

   Tip: Don't open the oven door until the timer goes off.

9. 9

   Transfer the cakes to a wire rack to cool completely.

10. 10

    Once the cakes are completely cool, melt the chocolate ganache in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

    Tip: Be careful not to overheat the chocolate.

11. 11

    Pour the melted chocolate ganache over one of the cooled cakes and top with the second cake. Refrigerate for at least 30 minutes to set the ganache.

12. 12

    Just before serving, whisk together the heavy cream and orange juice until well combined.

13. 13

    Drizzle the orange glaze over the top of the cake.