Tuesday, September 27, 2011

Orange Chocolate Chunk Cake

I know it's been a while since I posted a recipe, but this cake is the perfect thing to break my food blogging fast. I never thought I was a fan of chocolate and orange until I had one of those chocolate candies that's actually shaped like an orange (you break it open and there's a bunch of chocolate orange slices). I have no idea what they're called, but it was love at first bite. When looking for a cake for Ryan's grandparents I came across this one by Ina Garten and knew I had to make it. And I was right, it was perfect. Plus, bundt cakes are great for crowds since you get a lot of cake and they're easy to make beautiful. Gravity does the work for you.


I honestly don't think the extra chocolate pieces in the cake are needed. For one, all of mine sank to the bottom and I was super diligent with flouring them and even added half the batter to the cake before mixing them in to accommodate the sinking. This kept all the chocolate on the top half and made it difficult to get the cake out of the pan smoothly. Also, the ganache was way too intense for me. Everyone else loved it, but wow it was intense. Next time I plan on adding more cream and cutting the amount way down. Also, I didn't make the orange glaze because I'm lazy. Instead I just squirted half an orange on the cake. It worked well enough so I'll be doing that from now on.

Would I make this again? Oh yeah. Even if you leave off the ganache, the orange cake by itself was amazing.

Orange Chocolate Chunk 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 (from 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

1/4 cup sugar
1/4 cup freshly squeezed orange juice

8 ounces 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.

Source: Ina Garten via Smitten Kitchen

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