Orange Pecan Cake with Dark Chocolate Ganache #BundtBakers

Bakingyummies


Do you know what is one of the worst nightmares of a baker? Cake falling apart when you try to remove it from the pan. That's precisely what happened with me when I baked this bundt cake. While I was trying to take it out, it tore apart in half horizontally and in the process giving me a near heart stroke. I just felt like crying and wanted to hide somewhere. Yeah yeah I know I'm sounding over dramatic but then that's what happens with me when I have a baking disaster in my kitchen.



I soon gathered myself and started the pasting job, carefully removing the bits from the pan and sticking them onto the cake as best as I could. I then poured dark chocolate ganache over it which helped to hide the joints to a large extent, not to mention making the taste yummier in turn :)

Now the most important part...taste. What this cake lacks in looks, it more than makes up and I mean really makes up in taste. It is wonderfully moist, has that refreshing orange flavor and scent that is paired with crunchy pecans and finally topped with the ever yumminess of dark chocolate ganache. After I made this, I baked another 2 mini ones and froze them to be enjoyed anytime I want!


I made this cake as a part of the BundtBakers group and the theme for this month is Fruits and Nuts! what a lovely combination, isn't it? Our host this month is Shilpi Prasad from http://curries-shilpi.blogspot.com/. Thanks Shilpi for hosting :)

Recipe Source: Cake Simple by Christie Matheson

Makes one 9 inch bundt cake

Ingredients

For the cake
200 grams / 7 ounces / 2 cups pecan halves lightly toasted and chopped.
330 grams / 11.6 ounces / 2 plus 3/4 cups all purpose flour plus more for dusting the pan.
1 tablespoon baking powder
1/2 teaspoon baking soda or soda bi carb
1/2 teaspoon salt
230 grams / 8 ounces / 1 cup unsalted butter at room temperature
165 grams / 5.8 ounces / 3/4 cup packed light brown sugar
150 grams/ 5.3 ounces / 3/4 cup granulated sugar
4 large eggs separated and at room temperature
3 tablespoons freshly grated orange zest (from 3 large oranges)
240 ml /8fl ounces freshly squeezed orange juice (from 3 large oranges)

For Chocolate Ganache Glaze
1.5 ounces / 45 grams dark chocolate
160 ml / 5.5 ounces 2/3 cup heavy cream

Method
For the Cake
Preheat the oven to 175 degrees C / 350 degrees F. Grease and dust a 10 cup(around 2.4 litres) / 9 inches / 23 cms capacity bundt cake.

Sprinkle 1 teaspoon flour from the measured amount on the pecans and mix. In a large bowl sieve together the flour, baking powder, baking soda and salt. Mix thoroughly with a hand held whisk to distribute all the ingredients.

In a stand mixer fitted with the paddle attachment and on medium-high speed, or using an electric hand mixer, cream the butter for about 30 seconds. Add both the sugars and mix until light, pale and fluffy about 3 to 4 minutes. Add the yolks one at a time, beating well after each addition. Scrape down the sides of the bowl as and when required. Add the orange zest and mix.

Reduce the speed to low. Add the flour mixture to the batter in three increments alternating with the orange juice in two increments and mix until just combined. Stir in the pecans.

In another bowl, beat the egg whites on medium speed until stiff peaks form and fold them gently into the batter.

Pour the batter into the prepared bundt pan, smooth the top and bake in the preheated oven for about 45 mins to an hour or until a cake tester or a wooden skewer inserted in the center comes out with a few dry crumbs attached to it.

Place the pan on a wire rack to cool for about 30 minutes. Remove the cake from the pan and place it again on the wire rack to cool completely.

For the Chocolate Ganache Glaze:
Place the chocolate in a medium heat proof bowl. In a small pan, bring the cream to a simmer. Immediately pour the cream on the chocolate. Let stand without stirring until the chocolate starts to melt.

Using a spatula, stir the mixture gently until it's smooth and velvety. Pour the glaze over the cooled cake.

Storage Suggestions: The cake can be stored in an air tight container at room temperature overnight, in the refrigerator for up to 7 days or frozen for up to a month.

Happy Baking!!!

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Let's have a look at other yummy creations from the group:

27 comments

  1. If I had a dollar for every time that has happened to me, I'd be a rich woman, Deepti. Great save with the ganache!

    ReplyDelete
  2. You had me at Ganache! What a gorgeous and delicious recipe!

    ReplyDelete
  3. I can exactly understand, what you went through.. These disasters have happened so many times with me, I have actually lost the count... But, your Ganache has done a beautiful job... Thanks for participating..

    ReplyDelete
    Replies
    1. Thank you for the comfort Shilpi ;)

      Delete
  4. You wouldn't know that the cake is broken, you did an awesome job of hiding it. Orange and pecans sounds like a great combo! Laura@ Baking in Pyjamas

    ReplyDelete
  5. You cake is stunning, I never would have known it wasn't in one piece. But, yes, I've been there - I'm glad you were able to salvage it.

    ReplyDelete
    Replies
    1. Thank you Lauren! It's so comforting to know I'm not the only one ;)

      Delete
  6. I would have never guessed the cake fell apart by your pictures. That ganache saved it quite well. Looks delicious! :)

    ReplyDelete
  7. That is the sign of a great cook, you can take a near disaster, cover it with ganache and serve it up with a smile knowing that not only does it look great but it will taste great as well.

    ReplyDelete
  8. Ganache makes everything better, even a 'broken' cake! I have had many a bundt fall apart on me. You have done a wonderful job covering it up. Orange and pecan is a great combo - I would have never thought of it!

    ReplyDelete
    Replies
    1. I am in complete agreement Cali, ganache does make everything look and taste better.

      Delete
  9. This cake screams Christmas to me…I'm saving it for the holidays as a special treat. Looks lovely!

    ReplyDelete
  10. Hi Deepti, happening to me too (and a lot :-() so I am very good and "covering up", haha and also using a lot of ganache and cream cheese frosting ;-) You cakes looks absolutely delicious, great job!!

    ReplyDelete
  11. I find that chocolate ganache heals so many wounds! Orange and Pecan! Yes, please.

    ReplyDelete
    Replies
    1. Oh yes it has proved to be a savior many times.

      Delete
  12. What a delicious combination of flavors! I would never have even known the cake tore if you hadn't said anything- the ganache was the perfect cover-up!

    ReplyDelete
  13. This looks so moist and light...what a delicious cake. I love the flavors and everything about this budnt. xo, Catherine

    ReplyDelete
    Replies
    1. You are right Catherine, this cake was moist and very light. Thank you very much!

      Delete
  14. I think we all hold our breaths when it's time to unmold a Bundt. I've definitely had the split cake. Very frustrating! But you salvaged it well!

    ReplyDelete

Back to Top