What’s orange and brown and oh so in the season?
Things start to get a little frenetic around this time of year what with the big holiday season approaching. So, here’s what were going to do: two-a-weeks from here through the end of 2011. We’ve got a lot to cover. So, sit-up, pay attention and let’s do this.
I love Halloween. Well, I love fall in general, but especially Halloween. It’s fun, there are costumes, it’s a little scary. I like a little scary. Of course, there are lots and lots of treats. And this one is probably more for the grown-ups than the kiddos.
This recipe starts with zest. Lots of it: 1/4 of a cup (that’s about four large ones).
This is a pound-cake recipe. This isn’t some springy-light garden party recipe (though it would be great at a garden party, Andy Bernard). This is a hearty, stick to your ribs, get ready for the cold cake.
And here comes the surprise…chocolate. Chocolate and orange together are intensely and gorgeously delicious.
Orange, orange cake and chocolate chunks. Are you picking-up what I am putting down?
And, if the zest of many oranges isn’t orange enough, the still warm cake gets a nice soaking of orange syrup.
While we are talking about topping things, make room for some chocolate ganache. Because really, there is always room for chocolate ganache.
Of course, skip the food coloring and this bundt is no less addictive.
Al Green. The Kitchen Gods requested it.
Barefoot Contessa Orange Chocolate
from Ina Garten
- 1/2 pound (16 TBS) unsalted butter at room temp.
- 2 C sugar
- 4 extra-large eggs at room temp.
- 1/4 C grated orange zest (4 large oranges)
- 3 C plus 2 TBS all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salte
- 1/4 C freshly squeezed orange juice
- 3/4 C buttermilk at room temp.
- 1 tsp vanilla extract
- 2 C good semi-sweet chocolate chunks
- Orange food coloring (optional)
for the syrup
- 1/4 C sugar
- 1/4 C orange juice
for the ganache
- 8 ounces good semi-sweet chocolate
- 1/2 C heavy cream
Preheat the oven to 350 degrees. Grease and flour a 10-inch bundt pan.
Cream the butter and sugar in a bowl or standing mixer (with a paddle attachment) for about 5 minutes or until light and fluffy. Add the eggs, one-at-a-time, then the orange zest and food coloring if desired.
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 vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks w/ 2 TBS flour and add to the batter. Pour into the pan, smooth the top and bake for 45 minutes to an hour, until a cake tester comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes.
Meanwhile, make the syrup. 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.