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
- Quick Glance
- 35 M
- 1 H, 30 M
- Makes one 10-inch Bundt cake
Special Equipment: 10-inch Bundt pan
- 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.
Recipe Testers Reviews
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” semisweet chocolate chips. I used Nestle’s semisweet 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.