Orange Chocolate Chunk Cake
Total Time
2 hours
Rating
0 out of 5 stars
(0)
Ingredients
12-16 servings
- 1/2 pound (8 ounces or 225 grams) unsalted butter at room temperature
- Finely grated zest from 4 large oranges
- 2 cups (400 grams) granulated sugar
- 4 large or extra-large eggs, at room temperature
- 3 cups (390 grams) all-purpose flour plus 2 tablespoons (15 grams)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/4 cup (60 ml) freshly squeezed orange juice (from about 2 oranges)
- 3/4 cup (175 ml) buttermilk, at room temperature
- 1 teaspoon (5 ml) vanilla extract
- 2 cups (12 ounces or 340 grams) semisweet chocolate chunks
- 1/4 cup (50 grams) granulated sugar (for syrup)
- 1/4 cup (60 ml) freshly squeezed orange juice (for syrup)
- 8 ounces (225 grams) semisweet chocolate chips or chopped semisweet chocolate (for ganache)
- 1/2 cup (120 ml) heavy cream (for ganache)
- 1 teaspoon instant coffee granules (optional, for ganache)
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Preparation
Step 1
Heat the oven to 350°F (175°C). Butter and flour a 10-inch bundt pan.
Step 2
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.
Step 3
Cream the butter and zested sugar together for about 5 minutes, or until light and very fluffy.
Step 4
Add the eggs, one at a time, scraping down the bowl between additions.
Step 5
Sift or whisk together 3 cups flour, baking powder, baking soda, and salt in a large bowl.
Step 6
In another bowl, combine orange juice, buttermilk, and vanilla.
Step 7
Add the flour and buttermilk mixtures alternately to the creamed butter, beginning and ending with the flour.
Step 8
Toss the chocolate chunks with remaining 2 tablespoons flour and add to the batter.
Step 9
Pour into the pan and smooth the top.
Step 10
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.
Step 11
Meanwhile, make the syrup: In a small saucepan over medium-low heat, cook the sugar with orange juice until the sugar dissolves.
Step 12
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.
Step 13
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.
Step 14
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.
Step 15
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Chef's notes
Can be made as a bundt or in two loaf pans (8 1/2×4 1/2-inch), baking time is 45 to 55 minutes.
Miniature loaves bake in 30 to 35 minutes.
Blood oranges can be used for aesthetics, but they don't change the cake's color significantly.
