Ingredients

The following ingredients have 11 Servings
  • 1 cup unsweetened cocoa powder plus 2 tablespoons for dusting pan
  • 3/4 cup brewed coffee
  • 1 cup orange juice plus zest of two oranges- blood oranges are nice here!
  • ¼ cup orange liquor or sub-Kahlua
  • 1 cup  butter, plus more for buttering pan
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 cups all-purpose flour ( or fine pastry flour), spooned and leveled
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 extra large eggs
  • 1 teaspoon vanilla
  • 10-inch bundt pan ( 3 quart-4 quart)
  • 1 heaping cup of semi-sweet chocolate chips
  • ½ cup milk (or half & half)
  • 2 oranges (or blood oranges)
  • 1 cup water
  • ¼ cup sugar

Instruction

  • Place oven rack in middle position and preheat oven to 325°F.
  • Butter bundt pan very well (take your time to do this well) then dust with cocoa powder, knocking out excess.
  • Heat coffee, orange juice, zest, orange liquor, vanilla, butter, in a heavy saucepan over moderate heat, whisking until butter is melted, then whisk in a cup of cocoa powder. Remove from heat, then add both kinds of sugar and whisk until dissolved, about 1 minute. Let cool.
  • While the chocolate mixture cools, mix flour, baking soda, and salt in a large bowl.
  • Whisk eggs in a small bowl, then, temper the eggs by pouring a little of the melted cocoa butter mixture to the eggs, whisking, a tablespoon at a time, to warm them gradually. After about 4 tablespoons, slowly add this into the cooling chocolate mixture, whisking as you pour.
  • Pour the chocolate-egg mixture to the flour bowland whisk until just combined (batter will be thin and bubbly). Pour batter into the greased and cocoa-dusted bundt pan and bake until a wooden pick or skewer inserted in the center comes out clean, 40 to 50 minutes.
  • Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack.
  • Make the chocolate ganache. Melt the chocolate chips and milk in a small heavy bottom pot over very low heat. Whisk until combined, then pour over the cake.