Position a rack in the middle of the oven and preheat at 350 degrees. Oil a 10-12 cup Bundt pan throughly.
Place a wire mesh strainer over a medium bowl. Add the pasty flour, white flour, baking soda, salt, baking powder, sugar and dark whole cane sugar to the strainer. Tap the strainer against the palm of your hand to sift the ingredients into the bowl. Stir with a whisk until the batter is smooth.
Pour the batter evenly into the prepared Bundt pan. The pan will be two-thirds full ( If you have more batter than that, perhaps a cup or so, bake it in one or two 1 cup baking ramekins). Smooth the top of the batter with a small spatula. Rotate the Bundt pan to level the batter, and tap it lightly on the counter to eliminate air bubbles.
Bake for 45-55 minutes until the cake is golden and springs back near firm at the center when touched lightly. A tester inserted in a few spots near the center of the cake should come out clean or with only a few moist crumbs.
Remove the cake from the oven and cool in the pan on a rack for 15 minutes. Place another wire rack on top of the cake and turn the pan upside down. Shake the pan gently to release the cake. Cool the cake completely before applying the glaze.
Combine the zest, orange juice and chocolate in a small saucepan. Cook over the lowest heat until the chocolate begins to melt.
Remove from the heat and stir untl the chocolate is completely melted and the glaze is smooth.
Stir in the olive oil, vanilla and salt into the glaze, Pour into a bowl and allow the glaze to thicken at room temperature for 20 to 25 minute or until the glaze has set enough to coat a spoon thickly. Stir a few times before using.
Pour the glaze slowly over the cake.
Sprinkle the top with crushed peppermint candy cane.
Refrigerate until ready to serve.