Description
Ina Garten’s chocolate orange cake combines rich chocolate with zesty citrus notes for an elegant dessert. Dark cocoa and fresh orange zest create a luxurious flavor profile that delights palates and satisfies chocolate cravings.
Ingredients
Scale
- 3 cups (375 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 2 cups (340 g) semisweet chocolate chunks
- 8 oz (226 g) semisweet chocolate chips
- 2 sticks (226 g) unsalted butter, room temperature
- 4 large eggs, room temperature
- ¾ cup (180 ml) buttermilk, room temperature
- ½ cup (120 ml) heavy cream
- ¼ cup (60 ml) orange juice, fresh
- ¼ cup (60 ml) orange juice
- ¼ cup (12 g) orange zest
- ¼ cup (50 g) granulated sugar
- 1 tsp kosher salt
- 1 tsp vanilla extract
- 1 tsp instant coffee granules
- ½ tsp baking powder
- ½ tsp baking soda
Instructions
- Preparation: Preheat the oven to 350°F and meticulously grease a Bundt pan with butter, dusting with flour to ensure effortless cake release.
- Creaming: Utilize an electric mixer to whip butter and sugar into a fluffy, pale mixture, incorporating eggs individually and blending in vibrant orange zest for a citrusy essence.
- Ingredient Integration: Simultaneously prepare dry and liquid components – sift flour, leavening agents, and salt in one bowl, while whisking orange juice, buttermilk, and vanilla in another. Gradually fold these mixtures into the butter base, alternating in thirds.
- Chocolate Infusion: Coat chocolate chunks in flour to prevent sinking, then gently fold into the batter, ensuring even distribution throughout the silky mixture.
- Baking Process: Pour batter into the prepared Bundt pan, creating a smooth surface. Bake for 45-55 minutes until a toothpick emerges clean, indicating perfect doneness.
- Syrup and Glaze Preparation: Concurrently craft an orange syrup by dissolving sugar in fresh orange juice over medium-low heat. Create a luxurious chocolate ganache by melting chocolate chips with heavy cream and instant coffee in a double boiler until glossy and smooth.
- Finishing Touches: After cooling completely, liberate the cake from the pan. Generously drizzle with orange syrup, allowing it to permeate the crumb. Optional: cascade chocolate ganache over the surface for an elegant sheen, potentially adorning with additional orange zest or chocolate shavings for a professional presentation.
Notes
- Prevent Chocolate Sinking: Toss chocolate chunks with flour before adding to batter to ensure even distribution throughout the cake.
- Achieve Creamy Base: Cream butter and sugar for exactly 5 minutes to create a light, airy texture that’s crucial for the cake’s success.
- Master Syrup Absorption: Allow cake to cool completely before drizzling orange syrup, ensuring maximum flavor penetration and moisture.
- Ganache Perfection: Use a double boiler for smooth, glossy chocolate ganache and let it cool slightly before pouring to achieve ideal consistency.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 590
- Sugar: 63 g
- Sodium: 240 mg
- Fat: 37 g
- Saturated Fat: 22 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg