Baked by Iris

Ingredients

For the cake:

• 160g Unsalted Butter, softened
• 170g Caster Sugar
• Zest of 2 Oranges
• 2 Eggs
• 1 tsp Vanilla Extract
• 210g All-purpose Flour
• 2 tsp Baking Powder
• 1/2 tsp Salt
• Juice of 1 Orange
• 170g Sour Cream
• 180g Chocolate Chips

For the chocolate ganache:

• 170g Dark Chocolate
• 150g Thickened Cream
• Extra orange zest and flaky sea salt for decorating

Instructions

1. Pre-heat your oven to 180°C (350°F). Line a loaf tin with baking paper and set aside.
2. In a clean bowl, rub the orange zest and sugar between your fingers to release the oils and scent the sugar. Add the softened butter and use a handheld or stand mixer to beat until light and fluffy.
3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Mix in the sour cream and orange juice. The batter may look slightly curdled – this is normal and will come together when you add the dry ingredients.
5. Sift in the flour, baking powder, and salt. Mix until just combined. Gently fold in the chocolate chips.
6. Pour the batter into the prepared loaf tin and smooth the top. Bake for 35–40 minutes, or until a skewer inserted in the centre comes out clean. Let the cake cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
7. Prepare your chocolate ganache. Heat the cream slowly in a small saucepan over low-medium heat – do not let it boil. Pour the warm cream over the chopped chocolate and let it sit for a few minutes. Stir until smooth and glossy. Allow to cool (or place in the fridge for faster cooling).
8. Once the cake has fully cooled, spread the ganache on top. Decorate with extra orange zest and a sprinkle of flaky sea salt. You may not need all the ganache — any leftovers can be served alongside the cake or drizzled over slices for extra indulgence. Enjoy! :)