Congratulations to Meike Peters for winning the 2017 James Beard Award for Best Cookbook in the general cooking category!
Preheat the oven to 350°F / 180°C (preferably convection setting). Butter a 7½-cup (1.75 l) Bundt pan and sprinkle generously with breadcrumbs.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a large heat-proof bowl set over a saucepan of barely simmering water, melt the chocolate. Let cool for a few minutes then add the olive oil, eggs, milk, orange zest, and orange juice, and beat with an electric mixer for 2 minutes or until smooth. Add to the flour mixture and quickly mix with an electric mixer for 1 minute or until well combined. Pour the batter into the prepared Bundt pan and bake for about 35 to 40 minutes (slightly longer if using a conventional oven) or until golden brown and firm on top. If you insert a skewer into the cake, it should come out clean. Let cool for a few minutes then shake the Bundt pan a little and turn the cake out onto a plate. Let cool completely. Trim the bottom of the cake to even it out.
For the chocolate glaze, melt the chocolate and butter in a saucepan over low heat. Add 1 to 2 teaspoons of vegetable oil and whisk until smooth. Pour the glaze over the cooled cake, evening it out with a knife or leaving it in voluptuous drops.
For the candied orange peel, in a small saucepan, bring the sugar and water to a boil. When it starts to caramelize add the orange peel. Reduce the heat to medium and cook for 3 to 4 minutes or until the peel is golden and soft—mind that it doesn’t burn. While the caramel is still liquid, quickly transfer the candied peel to a piece of parchment paper. Let cool for 1 minute then peel it off the paper and decorate the cake while the glaze is soft.
About this recipe
"I wouldn’t call myself a chocolate addict, but every once in a while, I need a cake with deep bittersweet flavor. This one isn’t particularly fudgy, but it has the sponginess of a Bundt cake and that’s what catches my attention. Olive oil instead of butter makes this cake fragrant and moist, while candied orange peel brings fruity notes. A dark and voluptuously thick glaze slowly running down the sides satisfies the most serious chocolate cravings." -- Meike Peters, author of eat in my kitchen.