Directions: |
Directions:Candied Oranges:
Combine the water and sugar in a small saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Add the orange slices and simmer until they are tender -- about 8 minutes.
Remove from the heat and allow oranges to cool slightly in the syrup -- about 15 minutes.
Drain the orange slices and let cool completely on a wire rack until they are room temperature -- about 10 minutes -- then finely chop and set aside.
Cake:
Liberally butter a bundt pan.
Preheat the oven to 350º
With the paddle attachment to your stand mixer, beat the butter and sugar together on medium speed until light and fluffy -- about 3-5 minutes. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
With the mixer on low, slowly add the buttermilk and vanilla. Stop the mixer and add the orange zest and juice. Mix to incorporate.
With the mixer on low, add the flour in three additions, until just barely combined.
Add the baking powder, baking soda, and salt. Turn the mixer to medium and beat for about another 10 seconds -- until the batter is smooth and fluffy.
Gently fold in the chopped, candied oranges.
Spoon the batter into the Bundt pan and smooth the top.
Bake in the middle of the oven for about 50 minutes, or until the cake is golden and a tester comes out clean.
Cool in the pan on a wire rack for 30 minutes before turning the cake out onto a plate.
Glaze:
Place the chocolate chips in a medium bowl.
Place the cream in a small saucepan and bring to a simmer over medium-high heat. Once bubbles have formed around the edges of the cream, remove from the heat and pour over the chocolate chips.
Whisk the cream and chocolate together until smooth.
Allow the chocolate to cool for about 5 minutes. Then pour the glaze over the cake, using a spatula or spoon to push the glaze down the sides and center of the cake. |
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