Ina Garten's Orange Chocolate Chunk Cake
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 490.9
- Total Fat: 26.4 g
- Cholesterol: 88.0 mg
- Sodium: 92.9 mg
- Total Carbs: 63.8 g
- Dietary Fiber: 2.6 g
- Protein: 5.8 g
IntroductionA delicious dessert for a special occasion.
*Note: Ina calls for an orange syrup to be poured onto the cake before adding the chocolate ganache. This recipe omits that to very, very slightly improve the nutrition. A delicious dessert for a special occasion.
*Note: Ina calls for an orange syrup to be poured onto the cake before adding the chocolate ganache. This recipe omits that to very, very slightly improve the nutrition.
For the cake:
1/4 pound unsalted butter at room temperature
1 cup sugar
2 extra-large eggs at room temperature
1/8 cup grated orange zest (2 large oranges)
1 1/2 cups all-purpose flour plus 1 tablespoon
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup freshly squeezed orange juice
3 ounces buttermilk at room temperature
1 teaspoon pure vanilla extract
1 cup good semisweet chocolate chunks
For the ganache:
4 ounces good semisweet chocolate chips
1/4 cup heavy cream
1/2 teaspoon instant coffee granules
If you would like to have the dessert with the syrup, while the cake is cooling...
In a small saucepan over medium-low heat, cook 1/4 cup sugar with 1/4 cup orange juice until the sugar dissolves. Remove the cake from the pan, put it on a rack over a tray, and spoon the orange syrup over the cakes. Allow the cake to cool completely.
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, 1 at a time, then the orange zest.
Sift together 1 1/2 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 1 tablespoon flour and add to the batter. Pour into the pans, smooth the tops, and bake for 30 minutes, until a cake tester comes out clean. Let the cakes cool in the molds on a wire rack for 10 minutes.
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 cakes.
Serving Size: Makes about 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user GAWINJULIE.