ORANGE CHOCOLATE CHUNK CAKE WITH CHOCOLATE GANACHE!

HAPPY BIRTHDAY TO MY BEAUTIFUL MOM!!!!!! I HAVE NEVER SEEN 70 LOOK SO STUNNING!!!!!!!!

Orange Chocolate Chunk Cake

1/2 pound butter at room temperature
2 cups sugar
4 eggs
1/4 cup grated orange zest
3 cups all-purpose flour plus 2 tablespoons
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup freshly squeezed orange juice
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract
2 cups good semisweet chocolate chunks
Syrup:
1/4 cup sugar
1/4 cup freshly squeezed orange juice
Ganache:
8 ounces semisweet chocolate chips
1/2 cup heavy cream

1. Preheat the oven to 350°F. Grease and flour a 10-inch Bundt pan.
2. 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 the eggs, one at a time, then the orange zest.
3. Sift together 3 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternating in thirds 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 about 1 hour, until a cake tester comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes.
4. Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the 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.
5. For the ganache, melt the chocolate & heavy cream, in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cake.

Adapted from Barefoot Contessa Parties!