Orange Chocolate Chunk Layer Cake
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
  • ¼ cup sugar
  • ¼ cup freshly squeezed orange juice
  • 8 ounces semisweet chocolate chips
  • ½ cup heavy cream
  1. Preheat the oven to 350°F
  2. Grease and line two 8 inch pans with parchment paper.
  3. 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.
  4. Add eggs, one at a time.
  5. Add orange zest.
  6. Sift together 3 cups flour, the baking powder, baking soda, and salt in a large bowl.
  7. In a measuring cup, combine the orange juice, buttermilk, and vanilla.
  8. Add the flour and buttermilk mixtures alternately to the creamed butter, beginning and ending with the flour.
  9. Toss the chocolate chunks with 2 tablespoons flour and add to the batter.
  10. Pour into the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
  11. Let the cake cool in the pan on a wire rack for 10 minutes.
  12. Meanwhile, make the syrup.
  13. 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.
  14. Allow the cake to cool completely.
  1. Melt the chocolate & heavy cream gently in the microwave until smooth and melted. Pour some inbetween the 2 layers and the rest gets drizzled over the top of the cake.
Recipe by Hugs and Cookies XOXO at