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Orange Chocolate Chunk Cake

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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.