I don't baseball, but I do Bundt.

First of all, please check out my earlier pitt bull public service announcement.

Sometimes things just fall into place. With the winter crop of oranges going into full swing in the front yard, it seemed serendipitous that I found this orange bundt cake recipe on Always Order Dessert, another cooking blog I've been following recently. With my relatively small dessert repertoire, an empty house and a special occasion coming up, it truly was the right time to dive into this fruity chocolatey project. Since the recipe is best read from the original website I'll simply point out various odds and ends.

Look, my very own digital kitchen scale! First thing I did was measure out the flour. According to this conversion website,  3 cups of all purpose flour is supposed to be 375 grams, but in this case I ended up with 438. In the name of science, I just went with it, and I think that perhaps due to the extra weight the cake was denser than the original recipe intended. Yes, I did sift the flour, but perhaps there was a bit of humidity in it or... something. At any rate, the next time I will cut it down to 375 grams to see what happens.

The mise en place: Two whole oranges, 3 sticks of butter, 2 cups of sugar, 3 cups of flour, kosher salt, baking powder, vanilla and three eggs.

Once again, I think that the paper used to wrap butter sticks is a great way to grease things.

If you've got one of these bad boy Vitamix blenders you don't need a food processor to puree those oranges.

Btut you might need the pressing tool that comes with it.

Looking good there chief!

See this bowl? Way too small for mixing heated cream into chocolate chips. Completely inappropriate tool as well.

That's more like it!

And you end up with chocolate ganache.

Let the cake be completely cool. I'd say at least an hour after pulling it from the Bundt pan.

And your patience will be rewarded! Once again check out AlwaysOrderDessert!