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Orange Almond Chocolate Chip Cake

December 14, 2009

This cake has a very unfortunate story.  It was made as one of my first holiday baking contributions of the season.  But it failed to make an appearance as such.

The Omnivore and I had been invited to our first Christmas party of December.  We were rearing to go.   We had beautiful Christmas sweaters picked out and were just filled with holiday cheer.

And then I pulled this cake out of the oven.  And oh the smell! our plans changed.  That’s right.  No more party for us.  Forget the Christmas sweaters.  It was necessary that this cake be kept for ourselves.  And we each had a slice.  And that routine continued day-in and day-out.  And the cake, how she aged beautifully!  The flavors deepened and the crumb never dried out.  It was neither overwhelmingly orange-y or chocolate-y.  Just right.

Orange Almond Chocolate Chip Pound Cake (adapted from Barefoot Contessa Parties)
1/2 pound 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 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 almond extract
2 cups good semisweet chocolate chips
sliced almonds

1/4 cup sugar
1/4 cup freshly squeezed orange juice

8 ounces semisweet chocolate chips
1/2 cup heavy cream

Preheat the oven to 350°F. Grease and flour a 10-inch Bundt pan.  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.

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 almond extract. 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. Let the cake cool in the pan on a wire rack for 10 minutes.

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.

For the ganache, melt the chocolate and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cake.  Garnish with sliced almonds.

10 Comments leave one →
  1. themilkmanswife permalink
    December 14, 2009 11:04 pm

    Mmmm. Orange and chocolate is like my favorite combo ever. Looks so good. I’ll have to try this for sure! Thanks for sharing. 🙂

  2. December 15, 2009 10:10 am

    Branny, this looks amazing!

  3. thecookingnurse permalink
    December 15, 2009 10:15 am

    Look delicious!

  4. December 15, 2009 5:56 pm

    This looks mmm mmm good! I do have one question, however, in your recipe it says: “For the ganache, melt the chocolate, heavy cream, and coffee…” I don’t see coffee listed as an ingredient. Did you use coffee in your recipe?

    • brannyboilsover permalink*
      December 15, 2009 6:55 pm

      Thanks for catching that! Ina loves combining espresso/coffee with chocolate. I did, however, OMIT that from the ganache recipe.

  5. December 15, 2009 11:12 pm

    This looks delicious! I love Ina!

  6. suz permalink
    December 20, 2009 7:52 pm

    Did you really not go to the party so that you could stay home and horde a cake during the Christmas season?

    • brannyboilsover permalink*
      December 20, 2009 8:19 pm

      No. But it makes for a good story, doesn’t it?

  7. miriam permalink
    August 24, 2010 7:49 pm

    I tried this recipe today, and it was delicious. You may want to note that in the ingredient list, you put “almond extract” and in the directions, you list “vanilla extract”. It was very lovely, even without the chocolate ganoche, and I also did not have oranges on hand and used concentrate/orange flower blossom mixture which worked out quite well, although I’m sure fresh oranges would have been preferred.

    • brannyboilsover permalink*
      August 24, 2010 7:51 pm

      I’m glad you enjoyed the recipe. I did make the change you noted in the recipe. Sorry about that!

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