Mini Orange Chocolate Chunk Cake

Name: Mini Orange Chocolate Chunk Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons baking powder; 0 teaspoons baking soda; 85 grams buttermilk at room temperature; 237 milliliters good semisweet chocolate chunks; 2 extra larges eggs at room temperature; 355 milliliters all-purpose flour plus 1 tablespoon; 59 milliliters heavy cream; 1 teaspoons instant coffee granules; 0 teaspoons kosher salt; 59 milliliters freshly squeezed orange juice; 30 milliliters grated orange zest (2 large oranges); 113 grams good semisweet chocolate chips; 59 milliliters sugar; 237 milliliters sugar; 113 grams unsalted butter at room temperature; 1 teaspoon pure vanilla extract

Mini Orange Chocolate Chunk Cake might be a good recipe to expand your dessert recipe box. This recipe serves 6. One serving contains 762 calories, 9g of protein, and 39g of fat. A mixture of kosher salt, instant coffee granules, orange juice, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 1 hour.

Instructions

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.

Ingredients you will need

All Purpose Flour

Equipment you will use

Oven

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.

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Hand Mixer

Bowl

Add the eggs, 1 at a time, then the orange zest.

Ingredients you will need

Orange Zest

Egg

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.

Ingredients you will need

Baking Soda

Orange Juice

Buttermilk

Vanilla

All Purpose Flour

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Chocolate Chunks

Buttermilk

Butter

All Purpose Flour

Pour into the pans, smooth the tops, and bake for 30 minutes, until a cake tester comes out clean.

Equipment you will use

Oven

Let the cakes cool in the molds on a wire rack for 10 minutes.

Equipment you will use

Wire Rack

Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves.

Ingredients you will need

Orange Juice

Sugar

Syrup

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Orange

Syrup

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.

Ingredients you will need

Heavy Cream

Chocolate