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Orange Chocolate Chunk Cake
4.8 from 68 votes

Orange Chocolate Chunk Cake

Orange Chocolate Chunk Cake combines fresh orange zest and juice with semisweet chocolate chunks in a moist butter cake. The batter incorporates buttermilk for tenderness and a balance of sweet and citrus notes. Optional orange syrup and ganache enhance its richness, making it a flavorful dessert.

Prep Time
35 mins
Cook Time
55 mins
Total Time
1 hr 30 mins
Servings: 16 servings
Calories: 563 kcal
Course: Dessert
Cuisine: American

Ingredients

For the orange chocolate cake
  • 2 ticks butter at room temperature, plus more for the pan, unsalted
  • 2 cups granulated sugar
  • 5 large egg at room temperature
  • 1/4 cup orange zest from about 4 large oranges, preferably organic, finely grated
  • 3 cups all-purpose flour plus more for the pan, plus 2 tablespoons
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/4 cup orange juice fresh
  • 3/4 cup buttermilk either low-fat or full-fat, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups semisweet chocolate chunks opt for the good stuff
For the orange syrup
  • 1/4 cup granulated sugar
  • 1/4 cup orange juice freshly squeezed
For the ganache (optional)
  • 8 ounces semisweet chocolate chips good quality
  • 1/2 cup heavy cream
  • 1 teaspoon instant coffee

Instructions

Make the orange chocolate cake
    Cup of Yum
  1. Preheat the oven to 350°F (175°C). Butter and flour a 10-inch Bundt pan.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the 2 sticks unsalted butter and 2 cups granulated sugar until light and fluffy, about 5 minutes.
  3. Add the 5 large eggs, 1 at a time, mixing after each addition. Then stir in the 1/4 cup finely grated orange zest.
  4. In another bowl, sift together the 3 cups flour, the 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon kosher salt.
  5. In another bowl, combine the 1/4 cup fresh orange juice, 3/4 cup buttermilk, and 1 teaspoon vanilla extract.
  6. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour.
  7. Toss the 2 cups semisweet chocolate chunks with the 2 tablespoons flour and add it to the batter. Scrape the batter into the pan and smooth the surface.
  8. Bake the the cake for 45 minutes to 1 hour, until a cake tester comes out clean.
  9. Let the cake cool in the pan on a wire rack for 10 minutes.
Make the orange syrup
  1. Meanwhile, in a small saucepan over medium-low heat, cook the 1/4 cup granulated sugar with the 1/4 cup freshly squeezed orange juice until the sugar dissolves.
  2. Remove the cake from the pan and place it on a wire rack placed on a rimmed baking sheet. Spoon or brush the orange syrup over the cake. Let the cake cool completely.
Make the ganache (optional)
  1. If making the ganache, melt the 8 ounces good semisweet chocolate chips, 1/2 cup heavy cream, and 1 teaspoon instant coffee granules in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cake.

Nutrition Information

Serving 1slice Calories 563kcal (28%) Carbohydrates 67g (22%) Protein 7g (14%) Fat 30g (46%) Saturated Fat 18g (90%) Trans Fat 1g (50%) Cholesterol 96mg (32%) Sodium 158mg (7%) Fiber 4g (16%) Sugar 43g (86%)

Nutrition Facts

Serving: 16 servings

Amount Per Serving

Calories 563

% Daily Value*

Serving 1slice
Calories 563kcal 28%
Carbohydrates 67g 22%
Protein 7g 14%
Fat 30g 46%
Saturated Fat 18g 90%
Trans Fat 1g 50%
Cholesterol 96mg 32%
Sodium 158mg 7%
Fiber 4g 16%
Sugar 43g 86%

* Percent Daily Values are based on a 2,000 calorie diet.