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
Special Equipment: 10-inch Bundt pan
Barefoot Contessa Orange Chocolate Chunk Cake Recipe
- Quick Glance
- 35 M
- 1 H, 30 M
- Makes one 10-inch Bundt cake
- 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 fresh orange juice
- 3/4 cup buttermilk (either low-fat or full-fat), 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
- 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.
Hungry for more? Chow down on these:
- Blood Orange Chocolate Chunk Muffins from White on Rice Couple
- Coconut Cake with Chocolate Chunks and Coconut Drizzle from Bon Appetit
- Barefoot Contessa Lemon Cake from Leite's Culinaria
- Ultra-Thin Chocolate Chunk Cookies from Leite's Culinaria
Barefoot Contessa Orange Chocolate Chunk Cake Recipe © 2001 Ina Garten. Photo © 2001 James Merrell. All rights reserved.
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