Mini Orange Chocolate Chunk Cake
From hooch 16 years agoIngredients
- 1/4 pound unsalted butter at room temperature shopping list
- 1 cup sugar shopping list
- 2 extra-large eggs at room temperature shopping list
- 1/8 cup grated orange zest (2 large oranges) shopping list
- 1 1/2 cups all-purpose flour plus 1 tablespoon shopping list
- 1/4 teaspoon baking powder shopping list
- 1/4 teaspoon baking soda shopping list
- 1/4 teaspoon salt shopping list
- 1/4 cup freshly squeezed orange juice shopping list
- 3 ounces buttermilk at room temperature shopping list
- 1 teaspoon pure vanilla extract shopping list
- 1 cup good semisweet chocolate chunks shopping list
- For the syrup: shopping list
- 1/4 cup sugar shopping list
- 1/4 cup freshly squeezed orange juice shopping list
- For the ganache: shopping list
- 4 ounces good semisweet chocolate chips shopping list
- 1/4 cup heavy cream shopping list
- 1/2 teaspoon instant coffee granules shopping list
How to make it
- 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.
People Who Like This Dish 2
- zena824 Somewhere, USA, AR
- jeffsgirl Medford, OR
- hooch New Zealand, NZ
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