Orange Chocolate Chunk Cake
This orange chocolate chunk cake turns out a beautiful Bundt cake that's studded with chocolate chunks and topped, if desired, with ganache.
Equipment
- 10-inch (25-cm) Bundt pan
Ingredients
For the orange chocolate cake
- 2 sticks unsalted butter, at room temperature, plus more for the pan
- 2 cups granulated sugar
- 5 large eggs, at room temperature
- 1/4 cup finely grated orange zest, from about 4 large oranges, preferably organic
- 3 cups all-purpose flour plus 2 tablespoons, plus more for the pan
- 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 vanilla extract
- 2 cups semisweet chocolate chunks, opt for the good stuff
For the orange syrup
- 1/4 cup granulated sugar
- 1/4 cup freshly squeezed orange juice
For the ganache (optional)
- 8 ounces good semisweet chocolate chips
- 1/2 cup heavy cream
- 1 teaspoon instant coffee granules
Instructions
Make the orange chocolate cake
- Preheat the oven to 350°F (175°C). Butter and flour a 10-inch Bundt pan.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the 2 sticks unsalted butter and 2 cups granulated sugar until light and fluffy, about 5 minutes.
- Add the 5 large eggs, 1 at a time, mixing after each addition. Then stir in the 1/4 cup finely grated orange zest.
- In another bowl, sift together the 3 cups flour, the 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon kosher salt.
- In another bowl, combine the 1/4 cup fresh orange juice, 3/4 cup buttermilk, and 1 teaspoon vanilla extract.
- Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour.
- Toss the 2 cups semisweet chocolate chunks with the 2 tablespoons flour and add it to the batter. Scrape the batter into the pan and smooth the surface.
- Bake the the cake 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.
Make the orange syrup
- Meanwhile, in a small saucepan over medium-low heat, cook the 1/4 cup granulated sugar with the 1/4 cup freshly squeezed orange juice until the sugar dissolves.
- Remove the cake from the pan and place it on a wire rack placed on a rimmed baking sheet. Spoon or brush the orange syrup over the cake. Let the cake cool completely.
Make the ganache (optional)
- If making the ganache, melt the 8 ounces good semisweet chocolate chips, 1/2 cup heavy cream, and 1 teaspoon instant coffee granules in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cake.
Nutrition
Serving: 1slice | Calories: 563kcal | Carbohydrates: 67g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 158mg | Fiber: 4g | Sugar: 43g