Ingredients
1/4 (l stick) butter at rm temp
l cup sugar
2 xtra large eggs
zest of two oranges
1 1/2 c. flour plus l tbsp
1/4 tsp each baking powder, soda, kosher salt
1/4 c. orange juice
3 ounces buttermilk rm. temp
l tsp vanilla
1 c. good semsweet chocolate chunks
for the syrup:
1/4 c. each sugar and orange juice
for the ganache:
4 ounces good semisweet choc chips
1/4 c. heavy cream
1/2 tsp instant coffee granules
Preparation
Oven at 350. Grease and flour pans. Combine butter and sugar in bowl for 5 min. until light and fluffy. Add the eggs, one at a time, then the orange zest.
Sift together 11/2 c. flour, baking soda, baking powder, and salt in large bowl. In another bowl, mix orange juice,buttermilk and vanilla. Add the flour and buttermilk mixtures alternately in thirds, beginning and ending with flour. Toss chocolate chunks with flour and add to mix. Pour into pans, smooth tops and bake for 30 min. (Longer for larger bundt pan.) Let the cakes cool for l0 min. Meanwhile make the syrup bby cooking sugar and oj till sugar dissolves. Turn out cakes and spoon syrup over. Cool completely. Make ganach by melting chocolate, cream and coffee in top of a double boiler until smooth. Drizzle over top of cakes.
