Chocolate Speckled Orange Bundt Cake with Dark Chocolate Ganache

My. Goodness. The combination of orange and chocolate is a match made in heaven, and often found in Italian desserts. This cake is moist, fragrant, and DELECTABLE. Seriously. This was one of those rare instances that I had to pat myself on the back after tasting this cake. I merged my grandmothers coffee cake recipe with a few ideas of my own, and developed this superb bundt cake.  I have to give the rest of this cake away because I find myself going back for "just a little sliver" of cake.... And those slivers add up!

Ingredients:

For the cake:
1 Stick softened unsalted butter
1 C. white sugar
2 eggs
1 C. buttermilk
1/2  tsp. Vanilla extract
1 tsp. Orange extract*
Zest of 1 large naval orange
2 C. AP flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
 6.8 ounce bar Hershey's dark chocolate (divided)**

*I used orange extract because the acidity of fruit juice can sometimes change the texture of a cake and make it tough. The extract was very cheap at Walmart. 
**Use whatever brand you like, as long as it's dark chocolate. I bought Hershey's because it was the most affordable and I am a poor college student. 

For the Ganache:
Remaining dark chocolate
1/2 C + 2 tbsp. heavy cream
Pinch of salt

Instructions:
1) Preheat oven to 350.  In large bowl or standing mixer, combine and beat butter, white sugar, eggs, buttermilk, orange extract, orange zest, and vanilla for 2 minutes. 
2)In separate bowl, gently combine flour, baking powder, salt, and baking soda. 
3) Gradually add dry ingredients to wet ingredients, and mix until completely combined. 
4) Take about 1/5 of the dark chocolate bar and chop it up finely. Fold chocolate into the cake batter. 
5) Pour batter into greased bundt pan.  Bake for 40-50 minutes, or until a toothpick comes out with moist crumbs or clean. Let the cake cool completely. 
6) Chop up remaining chocolate and put in a small bowl. 
7) Heat up heavy cream on the stove-top until it comes to a boil. Pour the cream over the chocolate and whisk until the chocolate is completely smooth. Add a pinch of salt and set aside until needed. 
8) Top the cooled cake with dark chocolate ganache.

Serves at least 8

Here you can see the orange zest peeking through the cake, and the rich, decadent ganache. 

The batter should be smooth with the exception of the chocolate speckles!