Preheat the oven to 165ºc.
Grease a flour a bundt cake pan.
Firstly whisk together the dry ingredients of flour, salt, cinnamon, cocoa powder, baking soda.
In the mixing bowl of an electric whisker, place the butter and sugar and beat with the paddle attachment until light and fluffy and pale in colour - 2-3 minutes.
Add the eggs one at a time and mix until incorporated before adding the next egg.
Add in the vanilla extract.
Start to add in the flour and alternate with the orange juice then fold in the orange zest.
Pour into the bundt tin and tap on the work surface to release any air bubbles.
Place in the oven for 50-60 minutes until a toothpick comes out clean when inserted.
Allow to cool in the tin for ten minutes then transfer to a wire cooling rack.
Leave to cool completely before covering in ganache.