Mini Orange Chocolate Chunk Cakes

I have actually had this recipe for a while and made these little cakes last year. However, I tucked the recipe away and completely forgot about it until last weekend. My friends and I were having a girls night and I invited them over for dessert afterwards. As I was trying to decide what to make for everyone, this recipe popped into my head and I was glad to make it again.

I absolutely love the chocolate and orange combination, especially when it's dark chocolate, and knew with that I would immediately love these cakes; I was right. These cakes are very moist and I think have the perfect balance of orange and chocolate flavor. While I have made these into mini cakes, you could certainly bake them in any cake pan.


For the cakes:
8 tbsp. unsalted butter, at room temperature
1 cup sugar
2 eggs
2 Tbsp. grated orange zest (2 oranges)
1 1/2 cups all-purpose flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup freshly squeezed orange juice (1 orange)
3 oz. buttermilk, at room temperature
1 tsp. vanilla extract
1 cup dark chocolate, coarsely chopped

For the syrup:
1/4 cup sugar
1/4 cup freshly squeezed orange juice (1 orange)

For the ganache:
4 oz. dark chocolate, coarsely chopped
1/4 cup heavy cream
1 Tbsp. butter


Preheat the oven to 350 degrees F. Grease and flour a 12 cavity mini bundt pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy; 2-3 minutes. Add the eggs one at a time, scraping down the bowl between additions. Mix in the orange zest.

In a small mixing bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl or large liquid measuring cup, combine the orange juice, buttermilk and vanilla. Add half of the flour mixture to the bowl of the mixer and mix on low speed until just incorporated. Add the liquid ingredients, mixing until blended. Add the remaining dry ingredients, mixing on low speed until just combined. Fold in the chocolate chunks with a rubber spatula.

Divide the batter evenly between the prepared pans. Bake for 18-22 minutes (you will have to watch carefully as ovens and altitudes are different) or until a toothpick inserted in one of the cakes comes out clean. Allow the cakes to cool in the molds for 10 minutes.

In the meantime, prepare the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice just until the sugar dissolves. Remove the cakes from the pans, place them on a wire rack over a tray, and spoon the orange syrup over the tops of the cakes. Allow to cool completely.

To make the ganache, melt the chocolate, heavy cream and butter in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Dip the tops of the cooled cakes in the ganache and allow to set.


SOURCE:Adapted from Annie's Eats, originally from Ina Garten.