Chocolate Orange Cake with Orange Whipped Cream

Preheat your oven to 350 degrees F.
In a large mixing bowl sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
1 3/4 cups all purpose flour, 2 cups granulated sugar, 3/4 cup cocoa powder, 2 tsp baking soda, 1 tsp baking powder, 1 tsp salt
In a separate bowl, whisk together the yogurt, orange juice, coffee, eggs, vanilla, vegetable oil and orange zest.
3/4 cup thick style yogurt, 1/2 cup freshly squeezed orange juice, 3/4 cup cooled coffee, 2 large eggs, 1 tbsp vanilla extract, 1/2 cup vegetable oil, 3 tbsp fresh orange zest
Add the wet ingredients to the dry ingredients, then use a stand mixer on medium speed to mix for about 2 minutes.
Prepare a Bundt pan by spraying the inside of the pan with a baking spray containing flour or a vegetable oil spray. This step is VERY important if you want the cake to slide easily out of the pan. Set the pan aside.
Pour the cake batter into the prepped Bundt pan. Gently tap the pan on the countertop a few times to remove air bubbles.
Bake for 50-60 minutes, or until a toothpick inserted in the centre of the cake comes out clean.
When done, let the cake cool in the pan on a wire rack for about 15 – 20 minutes before turning the cake out onto a plate. Let cool for at least 30 minutes.
Now make the orange whipped cream.

In a mixer on the high, whip the whipping cream, sugar, vanilla, orange juice and orange zest until stiff peaks are formed.
500 mL whipping cream, 2 tbsp granulated sugar, 1/2 tsp vanilla extract, 2 tbsp freshly squeezed orange juice, 2 tsp fresh orange zest