Orange Bundt Cake with Dark Chocolate Ganache

Preheat the oven to 375 degrees and grease the bundt pan. Cream together the butter, zest and sugar. Slowly mix in the extract, orange juice, and eggs, one at a time, until the mixture comes together. In a separate bowl, whisk the dry ingredient together so they are well incorporated and to remove any lump. It’s time to mix in the remaining ingredients, but in alternating order. Start off with sifting in some of the dry ingredients and mix the batter on low. Add in the buttermilk 1/4 cup at a time in conjunction with the dry ingredients until you get a smooth batter. Pour the mixture into the prepared bundt pan for about 45-50 minutes at 375 degrees. Let it cool for about 10 minutes before removing from the pan. While it is cooling off, go ahead and whip up the ganache. Finely chop up your chocolate to help it melt down faster. In a small-medium saucepan, heat up your heavy cream over medium heat for about 1-2 minutes. Add in the chocolate until you get a smooth and silky texture. When it’s cooled, place a plate on top of the pan and flip it over quickly. Pour the ganache over the bundt cake.