Best Barefoot Contessa Orange Chocolate Chunk Cake Recipes

Barefoot Contessa's Mini Orange Chocolate Chunk Cake image

Provided by Juenessa

Categories Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 18

1/4 lb unsalted butter, at room temperature
1 cup sugar
2 extra-large eggs, at room temperature
1/8 cup grated orange zest (2 large oranges)
1 1/2 cups all-purpose flour, plus
1 tablespoon all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup fresh orange juice
3 ounces buttermilk, at room temperature
1 teaspoon pure vanilla extract
1 cup good semisweet chocolate chunk
1/4 cup sugar
1/4 cup fresh orange juice
4 ounces good semi-sweet chocolate chips
1/4 cup heavy cream
1/2 teaspoon instant coffee granules

Steps:

Preheat the oven to 350 degrees F.
Grease and flour 6 individual serving baking molds, such as the flexible non stick 100 percent silicone molds.
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, 1 at a time, then the orange zest.
Sift together 1 1/2 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 1 tablespoon flour and add to the batter.
Pour into the pans, smooth the tops, and bake for 30 minutes, until a cake tester comes out clean.
Let the cakes cool in the molds on a wire rack for 10 minutes.
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 pans, put them on a rack over a tray, and spoon the orange syrup over the cakes.
Allow the cakes to cool completely.
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 cakes.

Nutrition Facts : Calories 784, Fat 37, SaturatedFat 22, Cholesterol 137.7, Sodium 192.4, Carbohydrate 107.3, Fiber 4.8, Sugar 74.8, Protein 9.3

Barefoot Contessa Orange Chocolate Chunk Cake image

Provided by @MakeItYours

Number Of Ingredients 19

1/2 pound unsalted butter at room temperature
2 cups sugar
4 extra-large eggs at room temperature
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
1 teaspoon pure vanilla extract
2 cups good semisweet chocolate chunks
For the syrup
1/4 cup sugar
1/4 cup freshly squeezed orange juice
For the ganache
8 ounces good semisweet chocolate chips
1/2 cup heavy cream
1 teaspoon instant coffee granules

Steps:

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