¾ cup Dutch-processed cocoa powder (such as Guittard or Droste), sifted if lumpy
1 tsp. baking soda
1 tsp. baking powder
Large pinch ground cloves
½ cup unsalted butter (1 stick), melted and cooled
2 eggs, lightly beaten
2 tsp. finely grated orange zest
¾ cup freshly squeezed orange juice
1 cup buttermilk
1 tsp. vanilla
1 cup semisweet chocolate chips or chunks
Preheat oven to 350°F. Spray the bottom and sides of one 9×2-inch round cake pan with baking spray. Line the bottom of the cake pan with a circle of parchment paper. Spray parchment with baking spray.
In a large mixing bowl stir together the 1¼ cups flour, the sugar, cocoa powder, baking soda, baking powder, cloves, and ½ tsp. salt. Add melted butter, eggs, orange zest and juice, buttermilk, and vanilla; whisk the mixture until batter is smooth. Toss chocolate chips with remaining 1 Tbsp. flour. Using a rubber spatula, fold chocolate chips into the batter. Transfer batter to the prepared cake pan.
Bake about 1 hour or until the cake is firm to the touch. Cool in pan on wire rack. Run a table knife around edge of pan. Invert (you might need to give the pan a little whack). Peel off parchment; invert cake. Sprinkle with powdered sugar. Makes 8 to 10 servings.
Each serving 439 cal, 21 g fat, 79 mg chol, 344 mg sodium, 64 g carb, 4 g fiber, 7 g pro.
Notes: I saw this recipe in Better Homes and Gardens and made it in Jan 2017. It was really good but I think the next day it was better because the orange taste was stronger. Also - using parchment paper is a good idea as the directions indicate because it really does help it not stick to the pan. I thought it would have been good with some candied oranges on the top or something colorful.
The directions above are from this website but I am pretty sure they are referencing the BHG recipe.