Cake

1. Preheat your oven to 320⁰F (160⁰C).
2. Grease a standard 10 to 12-cup bundt tin very well with butter, getting into every curve. Dust lightly with flour and tap out the excess.
3. In a large bowl, whisk together 3 jumbo eggs and 1 cup caster sugar for about 1 to 2 minutes until slightly lighter in color.
4. Slowly pour in 1 cup sunflower or canola oil while whisking.
5. Add 1 cup freshly squeezed orange juice and 1 tsp orange essence. Stir until combined.
6. Mix in the zest of 1 orange. It’s tempting to skip zest, but don’t. You will be disappointed if you do, as that’s where you get the real flavor from.
7. Sift together 2 cups of cake flour, 3 tsp of baking powder, and a pinch of salt.
8. Add the dry ingredients to the wet mixture in two batches, folding gently after each addition.
9. Mix just until combined. Don’t overmix.
10. The batter will be quite pourable. That’s normal.
11. Pour the batter evenly into the prepared bundt tin.
12. Lightly tap the tin on the counter to release any big air bubbles.
13. Bake at 320⁰F (160⁰C) for 45 to 50 minutes.
14. Start checking at 45 minutes. The cake is ready when a skewer inserted into the center comes out clean or with a few dry crumbs.
15. Let the cake cool in the tin for 10 to 15 minutes before turning it out onto a wire rack to cool completely. If you try too soon, it might stick.

Orange Glaze

1. In a bowl, stir 2 cups icing sugar with 2 tbsp fresh orange juice. Add the juice slowly so it doesn’t get too runny.
2. Drizzle over the completely cooled cake and let it set before slicing.

Chocolate Ganache

1. Place 150 g dark Albany chocolate pieces and 155 g Nestle dessert cream in a microwave-safe bowl.
2. Microwave on low in 30-second intervals, stirring each time, until smooth and glossy. Don’t overheat or the chocolate can seize.
3. Let it cool slightly until thickened but still pourable, then drizzle over the cooled cake.