Orange Chocolate Chunk Cake

By David Leite

For the Orange Chocolate Cake

• 2 sticks (1 cup) unsalted butter, at room temperature, plus extra for greasing the pan. Using room temperature butter is crucial for achieving a light and fluffy cake batter.
• 2 cups granulated sugar. This provides the primary sweetness and contributes to the cake’s tender crumb.
• 5 large eggs, at room temperature. Like butter, room temperature eggs emulsify better, leading to a smoother batter.
• 1/4 cup finely grated orange zest, from about 4 large oranges, preferably organic. The zest is where most of the intense orange flavor resides, so don’t skip fresh, organic oranges if possible.
• 3 cups all-purpose flour plus 2 tablespoons, plus more for flouring the pan. The extra two tablespoons are for tossing with chocolate chunks to prevent them from sinking.
• 1/2 teaspoon baking powder. A leavening agent that helps the cake rise.
• 1/2 teaspoon baking soda. Another leavening agent, which reacts with the buttermilk to create a light texture.
• 1 teaspoon kosher salt. Essential for balancing the sweetness and enhancing all other flavors.
• 1/4 cup fresh orange juice. Adds moisture and a brighter orange flavor to the batter.
• 3/4 cup buttermilk, either low-fat or full-fat, at room temperature. Buttermilk contributes to the cake’s moistness and tender texture, and its acidity activates the baking soda.
• 1 teaspoon vanilla extract. A classic flavor enhancer that complements both orange and chocolate.
• 2 cups semisweet chocolate chunks, opt for good quality chocolate. High-quality chocolate makes a significant difference in flavor and texture.

For the Orange Syrup

• 1/4 cup granulated sugar. Forms the base of the simple syrup.
• 1/4 cup freshly squeezed orange juice. Infuses the syrup with vibrant citrus flavor, adding moisture and a slight tang to the cake.

For the Ganache (optional)

• 8 ounces good semisweet chocolate chips. Choose a brand you enjoy eating on its own for the best results.
• 1/2 cup heavy cream. Provides the creamy base for the ganache.
• 1 teaspoon instant coffee granules. A secret ingredient that enhances the chocolate flavor without making the ganache taste like coffee.

Making the Orange Chocolate Cake

1. Preheat your oven to 350°F (175°C). Prepare your 10-inch Bundt pan by generously buttering and flouring it. This crucial step ensures the cake releases cleanly without sticking, preserving its beautiful fluted shape.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together the 2 sticks of unsalted butter and 2 cups of granulated sugar. Beat them on medium-high speed for approximately 5 minutes, or until the mixture becomes notably light, fluffy, and pale in color. This process incorporates air, which is vital for a tender cake.
3. Gradually add the 5 large eggs, incorporating them one at a time. Be sure to mix well after each addition, scraping down the sides of the bowl as needed, to ensure everything is thoroughly combined. Once all eggs are in, stir in the 1/4 cup of finely grated orange zest. The zest will immediately fill your kitchen with a wonderful aroma.
4. In a separate bowl, sift together the remaining 3 cups of all-purpose flour, the 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1 teaspoon of kosher salt. Sifting helps to eliminate lumps and ensures the leavening agents are evenly distributed.
5. In a third bowl, combine the 1/4 cup of fresh orange juice, 3/4 cup of buttermilk, and 1 teaspoon of vanilla extract. Whisk these wet ingredients together until they are well blended.
6. With the mixer on low speed, add the dry flour mixture and the wet buttermilk mixture to the creamed butter alternately, beginning and ending with the flour. Add approximately one-third of the flour mixture, mix until just combined, then add one-third of the buttermilk mixture, mixing until incorporated. Repeat this process, being careful not to overmix the batter, as this can lead to a tough cake.
7. In a small bowl, toss the 2 cups of semisweet chocolate chunks with the reserved 2 tablespoons of flour. This light coating helps prevent the chocolate from sinking to the bottom of the cake during baking. Gently fold the floured chocolate chunks into the cake batter by hand until they are evenly distributed. Scrape the batter into the prepared Bundt pan and smooth the surface with a spatula.
8. Bake the cake for 45 minutes to 1 hour. The exact baking time can vary depending on your oven. To test for doneness, insert a wooden skewer or cake tester into the deepest part of the cake; it should come out clean when the cake is ready. If the top starts to brown too quickly, loosely tent it with aluminum foil.
9. Once baked, remove the cake from the oven and allow it to cool in the pan on a wire rack for 10 minutes. This resting period helps the cake firm up before inversion.

Crafting the Orange Syrup

1. While the cake is cooling, prepare the orange syrup. In a small saucepan, combine the 1/4 cup of granulated sugar with the 1/4 cup of freshly squeezed orange juice. Heat this mixture over medium-low heat, stirring occasionally, until all the sugar has completely dissolved. Remove from heat.
2. After the 10-minute cooling period, carefully invert the cake onto a wire rack positioned over a rimmed baking sheet. This baking sheet will catch any excess syrup. Using a spoon or a pastry brush, generously spoon or brush the warm orange syrup evenly over the entire cake. Allow the cake to cool completely before applying ganache or serving. The syrup will soak into the cake, adding incredible moisture and concentrated orange flavor.

Preparing the Ganache (Optional)

1. If you choose to make the ganache, combine the 8 ounces of good semisweet chocolate chips, 1/2 cup of heavy cream, and 1 teaspoon of instant coffee granules in the top of a double boiler. Place this over simmering water (making sure the bowl doesn’t touch the water) and melt, stirring occasionally, until the mixture is smooth and warm. Once fully melted and uniform, drizzle the ganache generously over the completely cooled cake. Let it set slightly before slicing.
   

Nutritional Information (per serving)

• Serving Size: 1 slice
• Calories: 563 kcal
• Carbohydrates: 67 g
• Protein: 7 g
• Fat: 30 g
• Saturated Fat: 18 g
• Trans Fat: 1 g
• Cholesterol: 96 mg
• Sodium: 158 mg
• Fiber: 4 g
• Sugar: 43 g

Nutrition information is automatically calculated and should only be used as an approximation. Actual values may vary based on ingredients and preparation methods.