This is a wonderful time of year! Maybe not for laying outside in your swimming suit, but for super low produce prices. Each week there are several awesome sales on the produce you use in your day-to-day cooking: bell peppers, oranges, lemons, limes, broccoli, cucumbers, potatoes, tomatoes, avocados, onions, lettuce, etc. Some of my favorite flavors come from the beautiful citrus fruits like, lemons, limes and oranges. I can’t get enough of these flavors! All week I am going to be sharing some of my favorite citrus recipes. Get ready for some sweet & sour power!
This cake is filled with SO much orange flavor and topped off with a smooth and rich chocolate glaze, you will love and savor every bite. If you love orange and chocolate together, this will become one of your new favorite desserts! There are a few steps to this recipe and a lot of juicing and zesting, but I promise it is well worth your effort! This recipe works great in a bundt pan or as cupcakes–no matter how you bake it, this is one scrumptious treat!
Ingredients
- Cake:
- 1 c. butter softened
- 2 c. sugar
- 4 large eggs
- 1/4 c. grated orange zest about 4 oranges
- 3 c. + 2 T. flour
- 1/2 t. baking powder
- 1/2 t. baking soda
- 1 t. salt
- 1/4 c. freshly squeezed orange juice
- 3/4 c. buttermilk
- 1 t. vanilla extract
- 2 c. semi sweet chocolate chips
- Syrup:
- 1/4 c. sugar
- 1/4 c. freshly squeezed orange juice
- Ganache:
- 8 oz. semi sweet chocolate chips
- 1/2 c. heavy whipping cream
Instructions
- Preheat oven to 350. Grease and flour a 10 inch bundt pan. Cream butter and sugar together for about 5 minutes or until light and fluffy. Add eggs, one at a time, then add orange zest. Sift together 3 cups flour, baking powder, baking soda and salt in a large mixing bowl. Add the orange juice, buttermilk and flour mixture alternately in 3rds to the creamed butter, beginning and ending with flour. Toss the chocolate chips with 2 tablespoons flour and add to batter. Pour into bundt pan. Bake for 45-60 minutes or until cake tests done. Let the cake cool in pan for 10 minutes. In a small saucepan cook the sugar and orange juice until sugar is dissolved. Remove cake from pan, set it on a cooling rack over a tray and spoon the orange syrup over the cake. Allow the cake to cool completely. Melt chocolate chips and cream until smooth. Drizzle over top of the cake.
