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1
Preheat oven to 350 degrees F.
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2
Generously grease and flour a 10-inch fluted tube pan; set aside.
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3
In a medium bowl, combine flour, baking powder, salt, and baking soda; set aside.
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4
In a small saucepan, combine chocolate pieces, water, the 2 tablespoons butter, the corn syrup, and ancho chile powder.
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5
Cook and stir over low heat until chocolate is melted.
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6
Cool slightly.
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7
In a large bowl, beat the 1 cup butter with an electric mixer on medium to high speed for 30 seconds.
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8
Add granulated sugar and brown sugar; beat until combined, scraping side of bowl occasionally.
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9
Add eggs one at a time, beating after each addition.
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10
Beat in vanilla.
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11
Beat in flour mixture just until combined.
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12
Divide batter into two equal portions- to one portion, add the 1 tablespoon orange peel and the 2 tablespoons orange juice; mix well.
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13
To the other portion, add chocolate mixture; mix well.
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14
Spoon batters, half at a time, into the prepared pan, alternating orange and chocolate batters.
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15
Bake for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
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16
Cool cake in pan on a wire rack for 10 minutes.
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17
Remove cake from pan.
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18
Using a long-tined fork, poke the cake all over.
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19
Brush or drizzle with the 1/4 cup orange juice.
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20
Cool completely on wire rack.
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21
Prepare Chocolate-Orange Ganache and Orange Whipped Cream:.
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22
Spoon the ganache over cake and, if desired, sprinkle with additional finely shredded orange peel.
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23
Serve with the whipped cream.
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24
CHOCOLATE ORANGE GANACHE: In a small saucepan, heat 1/4 cup whipping cream over medium-high heat just until boiling.
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25
Remove from heat.
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26
Add 1/2 cup semisweet chocolate pieces; do not stir.
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27
Let stand for 5 minutes.
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28
Stir in 1 teaspoon finely shredded orange peel.
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29
If necessary, cool for 15 minutes to thicken.
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30
ORANGE WHIPPED CREAM: In a medium bowl, combine 1 cup whipping cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla.
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31
Beat with an electric mixer on medium speed until soft peaks form (tips curl).
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32
Fold in 2 teaspoons finely shredded orange peel.
