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Spiced Orange Sour Cream Cake with Spicy & Salty Chocolate Ganache

With Mazola® Vegetable Oil

Recipe created by @eatwithjessie

Serving Size Icon


12 Servings

Total Time Icon


55 Minutes

Skill Level Icon





  • 1 3/4 cup (250 grams) all-purpose flour (preferably weighed for accurate results) *
  • 4 tablespoons (28 grams) Fleischmann’s Corn Starch
  • 11/2 teaspoon Fleischmann’s Baking Powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup Mazola Vegetable Oil (150g)
  • 1 cup sugar
  • 1 cup orange zest, packed (3-4 large oranges)
  • 2 Tbsp lemon zest
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup freshly squeezed orange juice
  • 2 Tbsp lemon juice
  • 1 tsp warm spice (cinnamon or pumpkin spice blend)


  • 450 g chocolate chips, semi-sweet
  • 1 cup heavy cream
  • 1/3 cup butter
  • 1 1/2 tsp kosher salt
  • 3 tsp espelette pepper flakes (or if using chili powder, or crushed chili flakes, half the quantity)


  1. Preheat the oven to 350F with the rack set in the middle.
  2. Coat a 9.5 inch bundt pan with non-stick spray, or grease it with shortening and flour.
  3. In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt, and set aside.
  4. In a large mixing bowl combine the orange zest, lemon zest and sugar using a rubber spatula, and work it together for 1-2 minutes. The more the zest is massaged with the sugars the more the citrus oils and fragrance will be released. This could even be done with hands.
  5. Add the Mazola Vegetable Oil to the bowl with sugar and zest, and mix on medium speed–with a hand mixer or stand mixer–until well incorporated, for about 1 minute.
  6. Add the eggs, one at a time, with the mixer on medium speed and beat for about 1 minute between each. Add in the vanilla and sour cream, mixing until incorporated.
  7. On the mixer’s low speed, add in half of the flour mixture and mix until mostly combined. Add in half of the orange juice and lightly stir until almost mixed in. Continue with adding half of the flour mixture, followed by the remaining orange juice and the lemon juice. Mix until just combined and a smooth batter forms, and there are no dry bits, using a spatula to scrape the sides. Transfer the batter to the prepared bundt pan.
  8. Bake for 35-40 minutes, or until a wooden toothpick or cake tester inserted into the middle comes out clean.
  9. Transfer the pan to a wire rack and cool.
  10. While the cake cools prepare the spicy and salty chocolate ganache. Heat the cream and butter in a small saucepan, until just below boiling, you do not want to split, bubble or boil the cream, but for it to be very hot, to melt the chocolate.
  11. Put the chocolate chips into a small mixing bowl, and pour the hot cream and butter over them, and let sit for 10 minutes.
  12. Vigorously whisk the chocolate until it is smooth and thick, add pepper flakes and salt. Let the ganache cool in the fridge until it thickens again and is a spreadable consistency to smooth over the cake.
  13. Flip the cake onto a pan, then onto a cake stand or plate, level the top of the cake with a knife and spoon and swirl the ganache over the top.
  14. Finish the cake with pepper flakes, a bit of orange zest, or even a bit of salt.

Recipe created by: @eatwithjessie