Ingredients

For the cake:

Adapted from The Kitchy Kitchen’s Old Fashioned Chocolate Bundt Cake With Dark Chocolate Ganache Glaze

8 ounces semi-sweet chocolate, finely chopped

2 ounces bittersweet chocolate, finely chopped

16 tablespoons unsalted butter (2 sticks), plus enough to grease the pan

3/4 cup water

3/4 cup cocoa powder

3 1/2 cups flour mix A or B

1 teaspoon salt

1/2 teaspoon baking soda

1 ½ teaspoons baking powder

4 large eggs

1 1/2 cups granulated sugar

1/2 cup light brown sugar, lightly packed

1 tablespoon vanilla extract

3/4 cup sour cream

Juice of 1 navel orange (approx. ¼ cup)

Zest or 2 navel oranges (approx. 1 1/2 tablespoons)

For the Chocolate Grand Marnier ganache:

4 ounces bittersweet chocolate, finely chopped

1 tablespoon Grand Marnier or other orange-flavored liqueur

3/4 cup heavy cream

Instructions

For the cake:

1. Position the rack in the lower third of the oven and preheat the oven to 325 degrees. Butter and flour (with brown or white rice flour) one 12-cup Bundt pan.

2. Put the semi-sweet chocolate, butter and water in a microwave-safe bowl.

3. Place the bowl in the microwave and heat it for 1 minute at 50% power.

4. Remove the bowl from the microwave and stir the mixture until all ingredients are thoroughly combined. The chocolate, since it is hot, will continue to melt. If the mixture is not yet smooth, place it back in the microwave at 30 second intervals (50% power) stirring after each one until the mixture is shiny and smooth. Tip: Only heat chocolate until it is almost melted. It will continue melting as you stir. Few things smell as bad as burnt chocolate. It lingers. Eew.

5. Add the cocoa powder. Stir until cocoa is dissolved and set aside to cool.

6. Whisk together the the flour, salt, baking soda and baking powder in a medium mixing bowl. Set aside.

7. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs a few seconds on medium speed. Then add both sugars and whip until light and very thick (about 3-4 minutes). Scrape down the bowl.

8. Add the vanilla extract to the eggs and beat until the mixture forms a wide ribbon when the beater is lifted out. Scrape down the bowl.

9. Turn the mixer down to low and add the chocolate mixture and sour cream and beat until combined. Scrape down the bowl.

10. Add the flour mixture in three parts. Beat each of the three additions until thoroughly combined. Note: You have to be careful not to "over" mix when using wheat flour. If you activate too much gluten, your cake will be tough. However, over mixing is not an issue when you use gluten-free flours. There is no gluten to over activate!

11. Pour half of the batter into the pan and sprinkle the 2 ounces of finely chopped bittersweet chocolate over it. Fill the pan with the remaining batter. Bang down the pan a few times to level the batter and burst any air bubbles.

12. Bake for 60 to 70 mins. Cool on rack for 15 minutes before unmolding. Cool completely before icing.

For the Chocolate Grand Marnier ganache:

1. Place the chocolate in a heat-proof bowl.

2. Heat the cream on low until it just comes to a simmer.

3. Remove from the heat and pour the cream over the chocolate. Allow to sit for about 10 to 15 seconds.

4. Whisk until the chocolate is melted and the mixture is smooth. Whisk in the alcohol.

5. Allow to cool, stirring occasionally. Mixture should be a little thick, but still pourable.

To assemble:

1. Place the cooling rack with the cake on top of a cookie sheet.

2. Pour the cooled ganache over the cake. Let it drip down the sides.

3. Remove the cake to a serving plate once the ganache has set (about 30 minutes.)

2.6