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Orange Chocolate Chunk Cake

06.08.12

Orange Chocolate Chunk Cake -recipe by Ina Garten . Makes one 10-inch Bundt Cake.

 This is one of the first recipes I had posted on my blog. Unfortunately I lost the post because of my little knowledge about computers. I hit the forbidden red button while trying to update my blog and lost the entire theme and layout. I immediately called Maria, who is responsible for the layout of this blog. Maria who has a beautiful blog   http://mommymelee.com/ fixed it for me within 24 hours. She was kind, professional and super quick in restoring the oringinal laylout of the blog.  So I am re-posting this recipe because I didn’t do full justice to it the last time I posted it.

This is a soft, moist cake soaked in orange syrup and has chocolate chunks in it, which is then topped with a chocolate ganache.  It is baked in a bundt pan that makes it look really pretty too!

Orange and chocolate is a classic combination. I found this recipe in Barefoot Contessa’s parties book and knew I had to bake it for my sister in law who is crazy abouth this combination.  Needless to say, it was a huge hit!

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

Method:

Preheat the oven to 350 degrees. 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 the eggs, one at a time, then the orange zest.

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.

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.

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 top of the cake.

 

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