Orange Chocolate Chunk Cake

By Leite's Culinaria

Ingredients

2 sticks (8 oz) unsalted butter (at room temperature, plus more for the pan)
2 cups granulated sugar
4 extra-large eggs (at room temperature)
1/4 cup finely grated orange zest ((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 good semisweet chocolate chunks
1/4 cup granulated sugar
1/4 cup freshly squeezed orange juice
8 ounces good semisweet chocolate chips
1/2 cup heavy cream
1 teaspoon instant coffee granules

Prep Time35mins
Cook Time55mins
Servings16

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 butter and sugar until light and fluffy, about 5 minutes.

Add the eggs, 1 at a time, mixing after each addition. Then stir in the orange zest.

In another bowl, sift together 3 cups flour, the baking powder, baking soda, and salt. 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. 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 sugar with the 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 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.