Orange Chocolate Chunk Cake Recipe

Name: Orange Chocolate Chunk Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 (l stick) butter at rm temp; l cup sugar; 2 xtra large eggs; zest of two oranges; 1 1/2 c. flour plus l tbsp; 1/4 tsp each baking powder, soda, kosher salt; 1/4 c. orange juice; 3 ounces buttermilk rm. temp; l tsp vanilla; 1 c. good semsweet chocolate chunks; for the syrup:; 1/4 c. each sugar and orange juice; for the ganache:; 4 ounces good semisweet choc chips; 1/4 c. heavy cream; 1/2 tsp instant coffee granules

Servings: persons

1/4 (l stick) butter at rm temp
l cup sugar
2 xtra large eggs
zest of two oranges
1 1/2 c. flour plus l tbsp
1/4 tsp each baking powder, soda, kosher salt
1/4 c. orange juice
3 ounces buttermilk rm. temp
l tsp vanilla
1 c. good semsweet chocolate chunks
for the syrup:
1/4 c. each sugar and orange juice
for the ganache:
4 ounces good semisweet choc chips
1/4 c. heavy cream
1/2 tsp instant coffee granules

1
Oven at 350. Grease and flour pans.
2
Combine butter and sugar in bowl for 5 min. until light and fluffy. Add the eggs, one at a time, then the orange zest.
3
Sift together 11/2 c. flour, baking soda, baking powder, and salt in large bowl. In another bowl, mix orange juice,buttermilk and vanilla. Add the flour and buttermilk mixtures alternately in thirds, beginning and ending with flour. Toss chocolate chunks with flour and add to mix. Pour into pans, smooth tops and bake for 30 min. (Longer for larger bundt pan.)
4
Let the cakes cool for l0 min.
5
Meanwhile make the syrup bby cooking sugar and oj till sugar dissolves.
6
Turn out cakes and spoon syrup over. Cool completely.
7
Make ganach by melting chocolate, cream and coffee in top of a double boiler until smooth. Drizzle over top of cakes.

990

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 (l stick) butter at rm temp, l cup sugar, 2 xtra large eggs, zest of two oranges, and more.

Yes, Orange Chocolate Chunk Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Orange Chocolate Chunk Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions