Citrus Chocolate Chunk Cake

Use any combination of citrus for this recipe, and use a microplane grater to remove the zest before juicing.

Makes one 10-inch bundt cake

Cake:

• 3 cups flour
• 1 teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup butter, at room temperature
• 2 cups sugar
• 5 eggs, at room temperature
• ¼ cup grated citrus zest
• ¾ cup buttermilk, at room temperature
• ¼ cup freshly squeezed citrus juice
• 2 teaspoons vanilla extract
• few drops orange or lemon oil
• 2 cups dark or semisweet chocolate chunks

Syrup:

• ¼ cup sugar
• ¼ cup freshly squeezed citrus juice
• glaze:
• 8 ounces semisweet chocolate chips
• ½ cup heavy cream
• 1 teaspoon instant espresso powder

Preheat oven to 350 degrees F. Grease and flour 10-inch bundt pan. Whisk together flour, baking powder, baking soda and salt; set aside.

Cream butter and 2 cups sugar until light and fluffy, 5 minutes. Add eggs one at a time, beating well after each addition. Add zest. In small bowl stir together buttermilk, ¼ cup citrus juice, vanilla, orange flower water and orange or lemon oil. Add flour and buttermilk mixtures alternately to creamed butter and sugar, beginning and ending with flour. (Add flour in three parts, and buttermilk mixture in two parts.) Stir in chocolate chunks. Pour batter into prepared bundt pan, smooth top and bake at 350 degrees for 45 to 55 minutes. Cool cake in pan 10 minutes.
While cake is baking, cook ¼ cup sugar with ¼ cup citrus juice in small saucepan over medium-low heat until sugar dissolves. Turn cake out onto wire rack over tray and slowly brush syrup all over surface of cake, allowing cake to absorb syrup. Cool cake completely.

Melt chocolate chips, heavy cream and espresso powder in small heavy saucepan over very low heat until melted. Stir to facilitate melting. When glaze is smooth, pour evenly over cake.