I love bundt cake, and I especially love this one! Bundts are so easy to make, they end up being able to feed a large amount of people, and they always look impressive. What makes this one more special? The fact that it combines dark chocolate and orange (my favourite sweet flavour combo), that it’s topped with a luscious, thick ganache, and the moist, buttery cake itself. And not only does it look amazing, it tastes just as spectacular.

When I saw The Food Librarian‘s blood orange version of it, I knew I had to try it. My father’s birthday seemed like the perfect occasion, given his inclination towards anything chocolately. I made some minor changes along the way, such as substituting the buttermilk with plain yogurt (which worked perfectly, and was perhaps a bit less fattening too), and doubling the syrup recipe, as I wanted a very strong orange flavour.

My god, this is a good cake. The chunks of chocolate lend to a more interesting texture, and give you nice chocolately bites throughout. The orange glaze is soaked right up and gives the cake some softness (and a vibrant orange zing!). The cake is moist, and extremely buttery – don’t try this one if you’re dieting. And the ganache? The instant coffee adds a bit of a bitter dimension, perfect for such a sweet cake.

While Soli wasn’t fond of the cake (he’s not a orange-chocolate lover, crazy man), the rest of my family enjoyed it. I found it tasted it even better the next day; the orange flavour carried much further. This is definitely one of my favourite cakes now.

Orange Chocolate Chunk Bundt Cake
adapted from Ina Garten
Printable Recipe

CAKE
1/2 pound unsalted butter at room temperature
2 cups sugar
4 extra-large eggs at room temperature (I used 5 large eggs)
1/4 cup grated orange zest (4 large oranges)
3 cups all-purpose flour plus 2 tablespoons
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup freshly squeezed orange juice
3/4 cup buttermilk at room temperature (I substituted the buttermilk with the same amount of plain yogurt)
1 teaspoon pure vanilla extract
2 cups good semisweet chocolate chunks

SYRUP (I doubled this for the cake)
1/4 cup sugar
1/4 cup freshly squeezed orange juice

GANACHE
8 ounces good semisweet chocolate chips
1/2 cup heavy cream
1 teaspoon instant coffee granules

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

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

3. Sift 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.

4. Meanwhile, 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.

5. 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 cake.

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