Best Orange Chocolate Chunk Cake By Ina Garten Recipes

Orange Pound Cake image

Provided by Ina Garten

Categories dessert

Time 2h20m

Yield 2 cakes

Number Of Ingredients 13

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
1 cup confectioners' sugar, sifted
1 1/2 tablespoons freshly squeezed orange juice

Steps:

Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.

ORANGE CHOCOLATE CHUNK CAKE BY INA GARTEN image

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. I use 5 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:

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. DO NOT OVERBAKE. DO NOT GO PAST ONE HOUR. 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.

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.