½ cup	unsalted butter, room temperature
2 cups	granulated sugar
4	eggs
¼ cup	grated orange zest
3 cups plus 2 tablespoons	all-purpose flour
½ teaspoon	baking powder
½ teaspoon	baking soda
1 teaspoon	kosher salt
¼ cup	orange juice
¾ cup	buttermilk
1 teaspoon	vanilla extract
2 cups	semisweet chocolate chips
[SYRUP]
¼ cup	granulated sugar
¼ cup	orange juice
[GANACHE]
8 ounces	semisweet chocolate chips
½ cup	heavy cream
1 teaspoon	instant espresso

1. Heat oven to 350 degrees. Coat tube pan with nonstick cooking spray.
2. Cream butter and sugar until fluffy.
3. Add eggs one at a time, beating well after each addition. Add zest.
4. Sift together flour, baking powder, baking soda, and salt. Mix together orange juice, buttermilk, and vanilla.
5. In three parts, alternately add dry ingredients and wet ingredients to batter, beginning and ending with the dry. Mix until just combined. Fold in chocolate chips.
6. Pour batter into pan. Bake 45 to 60 minutes.
7. Heat syrup ingredients to dissolve sugar. Spoon syrup over warm cake. Let cool completely.
8. Melt ganache ingredients in bowl over simmering water. Drizzle over cooled cake.