Orange Chocolate Chunk Cake
If you have never tried Ina Garten’s Orange Chocolate Chunk cake you are missing out! This cake uses fresh orange juice, buttermilk and large chocolate chunks. A combo of flavors that marry perfectly into a rich dessert! I buy oranges for this and freshly squeeze the juice. You’ll also need the zest from the oranges for some extra zing! This is the cake my hubby requests every year for his birthday! This breakfast is also a nice treat for a brunch and it does feed a crowd!
Orange Chocolate Chunk Cake
Ingredients
Orange Chocolate Chunk Cake
- Adapted from Barefoot Contessa Parties!
- ½ pound unsalted butter at room temperature
- 2 cups sugar
- 4 extra-large eggs at room temperature
- ¼ cup grated orange zest from 4 large oranges
- 3 cups all-purpose flour plus 2 tablespoons
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ¼ cup freshly squeezed orange juice
- ¾ cup buttermilk at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups good semisweet chocolate chunks
Syrup
- ¼ cup sugar
- ¼ cup freshly squeezed orange juice
Ganache
- 8 ounces semisweet chocolate chips
- ½ cup heavy cream
Instructions
- Preheat the oven to 350°F
- Grease and flour a 10-inch Bundt pan.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy.
- Add eggs, one at a time.
- Add orange zest.
- Sift together 3 cups flour, the baking powder, baking soda, and salt in a large bowl.
- In a measuring cup, combine the orange juice, buttermilk, and vanilla.
- Add the flour and buttermilk mixtures alternately to the creamed butter, beginning and ending with the flour.
- Toss the chocolate chunks with 2 tablespoons flour and add to the batter.
- Pour into the pan, smooth the top, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Let the cake cool in the pan on a wire rack for 10 minutes.
- Meanwhile, make the syrup.
- In a small saucepan over medium-low heat, cook the sugar & orange juice until the sugar dissolves. Remove the cake from the pan, set it on a rack over a tray, and spoon the orange syrup over the cake.
- Allow the cake to cool completely.
Ganache
- Melt the chocolate & heavy cream gently in the microwave until smooth and melted. Drizzle over the top of the cake.
Debra says
I can’t wait to make this! I love orange and chocolate. And you and your blog too!