By Mollie Zapata, Eat. Run. Read.
Orange chocolate chunk Bundt cake
Adapted from SmittenKitchen
Cake
3/4 cups (1-1/2 sticks) unsalted butter at room temperature
2 cups sugar
4 eggs at room temperature
1/4 cup grated orange zest (from 4 large oranges)
3 cups all-purpose flour
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 semisweet chocolate chunks
Ganache
1 cup heavy cream
1 heaping cup semisweet chocolate chips
1. Preheat the oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.
2. In a large bowl, use a mixer to cream the butter and sugar for about 5 minutes, or until light and fluffy. Add the eggs, one at a time, then the orange zest.
3. Mix together 3 cups flour, the baking powder, baking soda, and salt in a medium bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the creamed butter, beginning and ending with the flour. Fold in the chocolate chunks.
4. 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, then turn out onto a cooling rack.
5. For the ganache: Heat the cream in the microwave or on a stovetop until hot but not boiling. Add in chocolate chips and let sit for 3 minutes. Stir until smooth. Let the ganache cool (you can do this in the fridge if you're in a hurry) until it's thick enough to not just run off the cake when you pour it. Drizzle ganache over the cake. I had some ganache left, so we put it on the table for people to add additional chocolate to their individual slices.
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