There were two bonus recipes this month for Barefoot Bloggers this month. The first were the super yummy Chive Risotto Cakes that I posted earlier this week. The second bonus recipe is Mini Orange Chocolate Chunk Cakes and it was selected by Lisa from Lime in the Coconut.
These little bundt cakes were bursting with fresh orange flavor. My husband said he could’ve done without the chocolate ganache, yet he still ate it. 😉 He wanted pure unadulterated orange cake. He loves his citrus! The cakes were really cute and they gave me a reason to use my mini bundt pans. I love to justify the existence of my plethora of kitchen stuff.
These cakes would be a great dessert for a Christmas dinner. I really liked the combo of semi-sweet chocolate and orange. They complement each other well.
Mini Orange Chocolate Chunk Cakes(from Ina Garten, Barefoot Contessa)
- 1/4 pound unsalted butter at room temperature
- 1 cup sugar
- 2 extra-large eggs at room temperature
- 1/8 cup grated orange zest (2 large oranges)
- 1 1/2 cups all-purpose flour plus 1 tablespoon
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 cup freshly squeezed orange juice
- 3 ounces buttermilk at room temperature
- 1 teaspoon pure vanilla extract
1 cup good semisweet chocolate chunks
For the syrup:
- 1/4 cup sugar
1/4 cup freshly squeezed orange juice
For the ganache:
- 4 ounces good semisweet chocolate chips
- 1/4 cup heavy cream
- 1/2 teaspoon instant coffee granules
Preheat the oven to 350 degrees F. Grease and flour 6 individual serving baking molds, such as the flexible non stick 100 percent silicone molds.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, 1 at a time, then the orange zest.
Sift together 1 1/2 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with 1 tablespoon flour and add to the batter. Pour into the pans, smooth the tops, and bake for 30 minutes, until a cake tester comes out clean. Let the cakes cool in the molds on a wire rack for 10 minutes.
Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake from the pans, put them on a rack over a tray, and spoon the orange syrup over the cakes. Allow the cakes to cool completely.
For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cakes