A wonderful cake that I make is the Barefoot Contessa Orange Chocolate Chunk cake:
Although it’s a delicious cake, I find that the chocolate chunks (even if coated in flour as the recipe directs) usually sink to the top third of the cake, often clumping together near the very top. They just don’t want to evenly disperse within the batter, even though that’s the way they go in while mixing. I use Nestle semisweet chocolate chunks.
Does anyone have suggestions regarding how to improve this aspect of the cake? Do I mix in only half the chunks with the batter, pour it into the mold and then sprinkle the rest on top to sink in later?