Chocolate Orange Cake

Preheat the oven to 350 degrees F. Grease and line a 9x13 cake pan with parchment paper.

Soak cake strips in ice cold water.

In a medium bowl, add the sugar and orange zest. Rub them together with your fingers until it resembles wet sand and smells aromatic.

Whisk in the flour, cocoa powders, baking powder, and salt. Set aside.

In a large bowl, whisk together the buttermilk, orange juice, oil, eggs, and vanilla.

Add the dry ingredients to the wet and whisk until fully combined.

Pour the cake batter into the prepared pan. Wrap the cake strips around the outside of the pan and bake for 35-40 minutes or until a toothpick inserted comes out clean.

Allow the cake to cool completely before topping with the ganache.

In a small saucepan, place the heavy cream over low-medium heat. Stir frequently with a rubber spatula, and bring to simmer, or about 190 degrees F.

Remove the pan from heat and add the chocolate and butter. Use an immersion blender to blend until smooth. Alternatively, you can use a rubber spatula to gently combine them. However, I highly recommend using an immersion blender, as it effectively combines the heavy cream and chocolate without over-mixing or aggravating them.

Immediately pour the warm ganache onto the cooled cake and spread into an even layer.

Top the cake with some orange zest, then cut into 24 squares, and enjoy!