Orange Chocolate Chunk Cake

Heat the oven to 350°F (175°C). Butter and flour a 10-inch bundt pan.

Place sugar and zest in the bowl of an electric mixer fitted with the paddle attachment; use fingertips to rub them together to maximize flavor from the zest.

Cream the butter and zested sugar together for about 5 minutes, or until light and very fluffy.

Add the eggs, one at a time, scraping down the bowl between additions.

Sift or whisk together 3 cups flour, baking powder, baking soda, and salt in a large bowl.

In another bowl, combine orange juice, buttermilk, and vanilla.

Add the flour and buttermilk mixtures alternately to the creamed butter, beginning and ending with the flour.

Toss the chocolate chunks with remaining 2 tablespoons flour and add to the batter.

Pour into the pan and smooth the top.

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 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 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.

This cake keeps well for four days in the fridge. Chill it because of the cream in the chocolate ganache. If skipping the ganache, wrap in foil at room temperature.