Ina Garten's Orange Chocolate Chunk Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
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
Preheat the oven to 350 degrees F. Grease and flour 6 individual serving baking molds, such as the flexible non stick 100 percent silicone molds.
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.
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.
Nutritional Info 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
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