Preheat the oven to 350 F. Grease 8 mini-Bundt pans with butter and flour or you can use my magic pan release. Set the pans aside.
Zest the orange peel and squeeze the juice from the orange and set it aside. Measure all the ingredients needed for the recipe.
In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until combined and set aside. In a small pot bring water, oil, butter, and cocoa powder to a boil, add the hot mixture to the dry ingredients and mix until combined. Then add vanilla extract, orange juice, sour cream, and eggs to the mixture and mix until combined but don’t over mix.
Scoop the cake batter into the prepared pans. Fill the Bundt or Cakelets pans 2/3 full since the cakes will be decorated and served upside-down style.
Bake the cakes in the preheated oven for 20 – 25 minutes or toothpick inserted in the middle of cakes and comes out clean and dry. Check on the cakes at 20 minutes if you are using a small Cakeletes pan. Allow the cakes to cool for about 5 minutes in pans before transferring them onto cooling racks to cool completely.
When the cakes are out of the oven, make your chocolate ganache. In a heavy pan, pour heavy cream into it, add orange zest, and heat on medium heat until it starts to bubble. Stir to prevent scorching. Strain the hot cream over the chocolate. Use a whisk or rubber spatula, stir until all the chocolate pieces are melted. Add the salt, vanilla, orange extract to the ganache and mix until smooth and creamy. Pour the ganache on a completely cooled cake.