Barefoot Contessa's Mini Orange Chocolate Chunk Cake

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1/4 lb 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 all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/4 cup fresh orange juice
• 3 ounces buttermilk, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup good semisweet chocolate chunk
• 1/4 cup sugar
• 1/4 cup fresh orange juice
• 4 ounces good semi-sweet chocolate chips
• 1/4 cup heavy cream
• 1/2 teaspoon instant coffee granules

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 grease and flour 6 individual serving baking molds, such as the flexible non stick 100 percent silicone molds.
• 3 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.
• 4 add the eggs, 1 at a time, then the orange zest.
• 5 sift together 1 1/2 cups flour, the baking powder, baking soda, and salt in a large bowl.
• 6 in another bowl, combine the orange juice, buttermilk, and vanilla.
• 7 add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour.
• 8 toss the chocolate chunks with 1 tablespoon flour and add to the batter.
• 9 pour into the pans, smooth the tops, and bake for 30 minutes, until a cake tester comes out clean.
• 10 let the cakes cool in the molds on a wire rack for 10 minutes.
• 11 meanwhile, make the syrup.
• 12 in a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves.
• 13 remove the cake from the pans, put them on a rack over a tray, and spoon the orange syrup over the cakes.
• 14 allow the cakes to cool completely.
• 15 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.
• 16 drizzle over the top of the cakes.