Barefoot Contessa Orange Chocolate Chunk Cake

Barefoot Contessa Orange Chocolate Chunk Cake Recipe

For years Barefoot Contessa has been making a wonderful orange pound cake that is moist and flavorful. When my friend Anna Pump at Loaves and Fishes added chocolate to her orange cake, I thought it was such a good idea that I borrowed it and added chocolate chunks to ours. The combination of tart, citrusy orange with sweet chocolate has been a big hit.–Ina Garten

Barefoot Contessa Orange Chocolate Chunk Cake Recipe

  • Quick Glance
  • 35 M
  • 1 H, 30 M
  • Makes one 10-inch Bundt cake

Ingredients

  • 1/2 pound unsalted butter, at room temperature
  • 2 cups sugar
  • 4 extra-large eggs, at room temperature
  • 1/4 cup grated orange zest (4 large oranges)
  • 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
  • For the syrup
  • 1/4 cup sugar
  • 1/4 cup freshly squeezed orange juice
  • For the ganache
  • 8 ounces good semisweet chocolate chips
  • 1/2 cup heavy cream
  • 1 teaspoon instant coffee granules

Directions

  • 1. Preheat the oven to 350°F (175°C). 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 alternately 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 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.
  • 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, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cake.
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Testers Choice

Testers Choice
Testers Choice
Ayanna Fews

May 25, 2003

I have not made many recipes with an orange and chocolate combination, but I’ve tried other Ina Garten recipes that were good, and this one didn’t disappoint. This cake is easy to prepare, very moist, and the orange flavor produced by the zest and the addition of the orange sugar glaze was just right. Although the cake is good alone, the addition of the ganache makes for a nice presentation and a really decadent dessert. The recipe calls for “good” semi-sweet chocolate chips. I used Nestle’s semi-sweet chips and think it turned out well, but I am sure “good” chocolate would be even better. I think these would make some cute cupcakes as well, perhaps I’ll try that next time.


Comments
Comments
  1. Kirsten says:

    Personally, I’m not a huge fan of orange chocolate, but I made this for my sister-in-law, because she does, and quickly fell in love! This cake is AMAZING!! It’s super moist and just plain wonderful. At times the ganache can be a little too much, but, all in all, the cake is fantastic. I have made this cake several times since and have yet to find anyone who did not love it.

  2. ben says:

    I made this, and I loved it; it was great.

    • David Leite says:

      I too love this recipe Ben. Should we let the world know or keep it between us? The Contessa knows her baking.

  3. Esther says:

    I agree! This is a great cake. I made it without the ganache and it still tasted wonderful. Simple cakes are really best. Thanks for sharing!

  4. Ajanta says:

    I just made it for my best friend’s baby shower and she loved it !!! so rewarding…

    • Lindsay Myers says:

      Ajanta, what a wonderful gift for your friend. Thanks for letting us know how you shared this cake.

  5. George says:

    My fallback recipe has been a chocolate Kahula bundt cake. Looks like it is now #2.

  6. Mapson says:

    Cake was dry, and even with tossing the chocolate chips in flour they still sank to bottom. Stuck to pan and syrup didn’t soak in much.

    • Beth Price says:

      Hi Mapson, we are so sorry that you had a disappointing result especially as so many people loved this cake. Tell me, did you use the paddle attachment and cream the butter and sugar for the full 5 minutes?

  7. Gauutami says:

    Hello, I want to try this cake tonight…..can I replace the orange juice and zest with marmalade??? please let me know. thank you.

    • David Leite David Leite says:

      Gauutami, I wouldn’t. The juice has a very different consistency and water content than the marmalade. It could throw things off in the baking.

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