Preparation

1. Preheat oven to 350 degrees, Grease , flour and parchment line a 9” by 5” loaf pan
2. Zest 3 of the 4 mandarin oranges reserving the zest in 2/3 and 1/3
3. Peel the oranges and place all 4 oranges in a food processor and lightly pulse until just breaking up
4. Add 1/2 teaspoon of orange oil to pulsed oranges, set aside
5. In a bowl, combine sugar and zest working the zest into the sugar until fragrant
6. In a bowl, combine and whisk flour, baking powder, baking soda and salt
7. In an electric mixer, mix the sugar, zest and eggs for 2 minutes on medium
8. Add the melted butter and mix well
9. Add the sour cream and mix well
10. Add the combined dry ingredients by the tablespoon until just incorporated
11. Removed from the mixer and fold in the pulsed oranges and any juice
12. Pour the batter into the pan and bake for 50 minutes or until cake is done (check for an internal temperature of 200 degrees
13. While cake bakes, place chocolate in a bowl, then heat milk and reserved zest to a simmer and remove from heat just prior to a boil
14. Pour heated zest over chocolate and let sit for 5 minutes.
15. Whisk milk and chocolate to a thick ganache and add Tablespoon of butter and mix until incorporated
16. Set ganache aside to cool
17. Remove cake and cool for at least 10 minutes before removing from pan to a cooling rack
18. Once cake is cooled coat the top with ganache allowing it to drip down the sides
19. Decorate as desired