As I mentioned in a previous post, my Mamma loves orange. I mean, really loves orange. You add chocolate, and she will love you forevermore.
So when Mother's Day drew near, I asked her what she wanted for dessert on her special day. After a bit of searching, she finally decided on the Smitten Kitchen's Orange-Chocolate Chunk Cake.
Well, I ended up tweaking it a bit, so below is the recipe I made. And by the way, it was well received by my orange-and-chocolate loving Mamma!
Orange Chocolate Chip Cake
Adapted from the Smitten Kitchen's recipe.
1/2 cup butter, softened
1/2 cup shortening*
2 cups sugar
6 large eggs
1 tsp. dried orange peel
1 Tbsp. Orange Triple Sec
3 cups all-purpose flour + 2 Tbsp.**
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Salt
1/3 cup fresh-squeezed Orange Juice
2/3 cup Buttermilk
2 tsp. Orange Extract
2 cups Semisweet Chocolate Chips
1/4 cup sugar
1/4 cup fresh-squeezed Orange Juice
2 Tbsp. Orange Triple Sec
1 tsp. Orange Extract
8 oz. Semisweet Chocolate Chips
7 Tbsp. Heavy Whipping Cream
1 Tbsp. black Coffee, prepared
1 tsp. Orange Extract
Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan.
Cream butter, shortening, and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 7 minutes, or until light and fluffy. Add eggs, one at a time, beating well after each. Add orange peel, and beat until mixture is very light and smooth.
Sift together 3 cups flour, baking powder, baking soda, and salt. In another bowl, combine the orange juice, buttermilk, orange extract, and triple sec. Add the flour and buttermilk mixtures alternately to creamed butter, beginning and ending with flour. Toss the chocolate chips with the 2 Tbsp. flour, and stir into the batter. Pour into pan, smooth the top, and bake for 1 hour, or until the cake tests clean.
Let cake cool in pan for 10 minutes. While the cake cools, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice, extract, and triple sec, until the sugar is dissolved. Remove the cake from the pan and set on a cake plate. Spoon the syrup over the cake, being sure to spread it over the entire cake. Allow the cake to cool completely.
For the Chocolate Glaze, melt the chocolate chips, heavy cream, coffee, and extract in the top of a double boiler over simmering water until smooth and warm. Stir occasionally. Drizzle over the top of the cake.
* I used Spectrum Naturals Organic shortening.
** I made the cake with Better Batter gluten free flour, and it turned out wonderful!