Mini Orange Chocolate Chunk Cake

Show: Barefoot ContessaEpisode: Supper in a Box

Rated: 5 stars out of 5Rate itRead users' reviews (91)

RECIPE
COMMENTS & REVIEWS(91)

Cook Time:
45 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 45 min
Total:: 1 hr 0 min

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Ingredients

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

Directions

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.

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Comments & Reviews

recipe Mini Orange Chocolate Chunk Cake
Meghal Milford, CT 11-20-2009
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AWESOME!!!
Rated: 5 stars out of 5

Like always..Ina's recipes are so perfect...these cup cakes turned out to be excellent. Really moist with a great combination... of chocolate and orange..totally loved it. I wanted to make half the quantity to indulge less but yet with the half proportion 6 cup cakes turned up.... Thanks Ina..making it again today :)Read more
recipe Mini Orange Chocolate Chunk Cake
Susan Gun Barrel City, TX 10-12-2009
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Very, very sweet
Rated: 4 stars out of 5

They looked so pretty and perfect coming out of the mini bundt pans. They were super moist but they were too sweet and rich... for our taste. Although I used a good chocolate I think you need the best & the coffee flavor was strong so maybe it depends on the brand. Over all an expensive dessert to make and not too many people could finish their small cake - they said it tasted really good but too rich for more than a bite or two. The batter made exactly 11 muffins & I had to double the orange glaze but the chocolate glaze was the right amount. Anyway I had 11 cakes and 12 guests with 5 cakes not touched so I guess this isn't a re-do anytime soon.Read more
recipe Mini Orange Chocolate Chunk Cake
Charlene Bonita Springs, FL 10-10-2009
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Listen to Ina!
Rated: 4 stars out of 5

Be sure to butter and flour your pan. I used Pam and the mini cakes stuck to my non stick large muffin pans. The chocolate... chunks did fall to the bottom even though I floured them. The end result was very good. I did not feel this was difficult recipe at all. As always follow Ina's directions. Read more
recipe Mini Orange Chocolate Chunk Cake
Erin Nashville, TN 09-29-2009
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Oh, Ina
Rated: 5 stars out of 5

Ina, you never cease to amaze me, but this was really over the top! Truly amazing. I wouldn't change a thing. I made these... into mini bundt cakes for a bake sale and they were a huge hit. Thanks for making me look like a pro!Read more
recipe Mini Orange Chocolate Chunk Cake
Cheryl Turtle Creek, PA 09-15-2009
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Poof, it's gone!
Rated: 5 stars out of 5

Oh what a hit this was! I made it as a bundt cake and it came out perfect. Instead of the coffee I used around 1 TBL. ... cointreau instead and it was fantastic. My daughter wants this cake for her birthday in January! Read more
recipe Mini Orange Chocolate Chunk Cake
Darlene Bonita Springs, FL 07-15-2009
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Excellent as a Bundt Cake!
Rated: 5 stars out of 5

I've made this cake several times but I always use my 100 per cent silicone bundt cake pan. Just spray the silicone lightly... with Pam and dust with a bit of flour. Cake comes out perfectly every time. I also experimented with time and temperature. Two options: use a 350 degree F convection oven; or a 375 degree F conventional oven. Add about 10 min. to 15 min. of extra time ( otherwise it isn't cooked in the middle.) I also found that the edges browned before the cake was completely cooked but it didn't affect the taste or overall appearance, once I had drizzled the whole cake with ganache. ( Try trimming the edges a bit, if you feel you want to.) Use the best ingredients you can find. For example, don't buy pre-packaged semi-sweet chocolate chunks; buy a Ghiradelli semi-sweet chocolate bar and break it into pieces. Be sure to coat them with flour before adding them to the batter. I make the cake the day before the party and finish it the next day with the ganache. It's moist. Delicious and gets rave reviews! Worth the effort!!!!!Read more