9ounceschocolate chips or chopped chocolate(I used a combination of semisweet and bittersweet, adjust according to how sweet you like your chocolate)
4tablespoonsbuttercut into chunks
2tablespoonspowdered sugar
¾cupheavy cream
Instructions
Orange Chocolate Cake
Spray a bundt cake pan with cooking spray and dust lightly with unsweetened cocoa powder. Preheat the oven to 350ºF.
In a large bowl, combine the flours, sugar, baking soda, salt, cocoa, and cinnamon.
Add the yogurt, vanilla, balsamic vinegar, water, orange juice, and zest. Beat with a mixer on low speed just until well-combined, about 1-2 minutes. Pour the batter into the prepared pan.
Bake 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in the pan 10 minutes before carefully inverting onto a cooling rack to cool completely.
Ganache Frosting
Place the chocolate, butter, and sugar in a heatproof bowl.
In a medium saucepan, bring cream to a boil and immediately pour it over the chocolate. Let sit for 1 minute, then whisk slowly until chocolate and butter are melted and the ganache is smooth.
Place the cooled cake on a cake stand or other serving plate and pour ganache over the top, allowing it to drop down the sides and into the middle. You may want to do this over a baking sheet in case extra ganache drips too far over the sides. Refrigerate until the ganache is firm, then cover with plastic wrap and keep in the refrigerator for up to 4 days.