Description
Ina Garten’s chocolate orange cake blends rich chocolate with zesty citrus notes, creating a luxurious dessert perfect for special occasions. Dark chocolate and fresh orange zest mingle in a moist, elegant cake that delights chocolate and citrus enthusiasts with its sophisticated flavor profile.
Ingredients
Scale
Cake Base Ingredients:
- 2 sticks (226 grams) unsalted butter, room temperature
- 4 large eggs, room temperature
- 3 cups (375 grams) all-purpose flour
- 2 cups (400 grams) granulated sugar
- ¾ cup (180 milliliters) buttermilk, room temperature
- ¼ cup (60 milliliters) orange juice, fresh
- ¼ cup (12 grams) orange zest
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
Chocolate Components:
- 2 cups (340 grams) semisweet chocolate chunks
- 8 ounces (226 grams) semisweet chocolate chips
- ½ cup (120 milliliters) heavy cream
- 1 teaspoon instant coffee granules
Topping/Finishing Ingredients:
- ¼ cup (50 grams) granulated sugar
- ¼ cup (60 milliliters) fresh orange juice
Instructions
- Warm the oven to 350 degrees Fahrenheit (175 degrees Celsius). Generously coat a 10-inch (25-centimeter) Bundt pan with butter and dust with flour to prevent sticking.
- Using an electric mixer, cream together butter and sugar until light and airy, approximately 5 minutes, creating a smooth base for the cake.
- Incorporate eggs into the mixture one at a time, ensuring each is fully blended before adding the next. Fold in fragrant orange zest to infuse citrus notes.
- Prepare two separate mixing bowls: sift together flour, baking powder, baking soda, and salt in one bowl. In the second bowl, whisk orange juice, buttermilk, and vanilla extract until well combined.
- Gradually integrate the dry and wet ingredients into the butter mixture, alternating in thirds and beginning and ending with the flour mixture. Gently toss chocolate chunks with 2 tablespoons of flour to prevent sinking, then fold into the batter.
- Transfer the batter to the prepared Bundt pan, spreading evenly. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the orange syrup by combining 1/4 cup (50 grams) of granulated sugar and 1/4 cup (60 milliliters) of fresh orange juice in a small saucepan.
- Heat the syrup mixture over medium-low heat, stirring until the sugar dissolves completely. Remove from heat and set aside to cool slightly.
- For the chocolate ganache, combine 8 ounces (226 grams) of semisweet chocolate chips, 1/2 cup (120 milliliters) of heavy cream, and 1 teaspoon of instant coffee granules in a double boiler.
- Melt the chocolate mixture over simmering water, stirring occasionally until smooth and glossy. Remove from heat and let cool slightly.
- Once the cake has cooled completely, carefully remove it from the pan. Drizzle the orange syrup over the cake, allowing it to seep into the crumb.
- If desired, pour the chocolate ganache over the cake for an elegant, shiny finish. Optionally, garnish with additional orange zest or chocolate shavings for a professional touch.
Notes
- Prep ingredients in advance to streamline the baking process and ensure a stress-free cooking experience.
- Make ganache while cake cools, allowing both components to reach perfect temperature for glazing.
- Use a microplane for ultra-fine orange zest that distributes evenly and maximizes citrus flavor throughout the cake.
- Gently fold chocolate chunks to prevent overmixing, which could lead to a tough cake texture.
- Store leftovers in an airtight container at room temperature for up to three days, maintaining optimal moisture and flavor.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 470 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg