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Orange Chocolate Chunk Cake

To stay on theme with our book club selection, "The Commonwealth", I wanted to find a Contessa dessert that used oranges, but could also double as a birthday cake. Bundts don't usually scream "birthday" to me, but stick some candles in this bad boy and you got yourself a party.

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Servings: 10

Prep Time: 00:35

Cook Time: 00:45

Main Ingredients

1/2 pound unsalted butter, at room temperature

2 cups sugar

4 extra-large eggs, at room temperature

4 cup grated orange zest ( large oranges)

2 cups all-purpose flour, plus tablespoons

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

1/4 cup fresh orange juice

3/4 cup buttermilk, at room temperature

1 teaspoon pure vanilla extract

2 cups good semisweet chocolate chunks

For the Syrup

1/4 cup of sugar

1/4 cup of freshly squeezed orange juice

For the Ganache

8 oz good semisweet chocolate chips

1/2 cup of heavy cream

1 teaspoon of instant coffee granules

Preparation

1Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.

2Cream 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, one at a time, then the orange zest.

3Sift together 3 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 2 tablespoons flour and add to the batter. Pour into the pan, smooth the top, and 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.

4Meanwhile, make the syrup. 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, set it on a rack over a tray, and spoon the orange syrup over the cake. Allow the cake to cool completely.

5For 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.

Additional Notes

From "Barefoot Contessa Parties!" by Ina Garten

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