AnnieBee
Gold Member
- 1,341
I posted this recipe before, as a potential one for the mini-fluted pans and fluted pan. It seemed to make sense to re-post it with the actual recipe name in the thread title 
. I can now happily report that this recipe is AWESOME!!! I made it yesterday for my youth group, and despite the very low turn out, it was demolished. It is really orangey, and so good, even without the ganache. I also used choc chips instead of chunks.
Anyway, a couple of things to note... I made it in a 10-cup fancy bundt pan (sorry, I don't have the fluted pan
), and it did not fill the pan. I re-made it today for a bake sale, but this time I made 1 1/2 times the recipe, and used the 10-cup pan but also put a small amount into 2 tiny loaf pans. I think that this quantity (1 1/2 times recipe) would probably be perfect for the fluted pan which is 11 cups, or a "normal" 12-cup bundt type pan. I think that the original size recipe would work really well for the mini-fluted pans. If anyone tries it, please let us all know!
Anyway, here it is again:
Barefoot Contessa's Mini Orange Chocolate Chunk Cake
Ingredients
1/4lb (1/2 cup) unsalted butter, at room temperature
1 cup sugar
2 extra-large eggs, at room temperature
1/8 cup gratedorange 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 semi-sweet chocolate chunks
For the syrup
1/4 cup sugar
1/4 cup fresh orange juice
For the ganache
4 ounces good semi-sweet 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.
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.
. I can now happily report that this recipe is AWESOME!!! I made it yesterday for my youth group, and despite the very low turn out, it was demolished. It is really orangey, and so good, even without the ganache. I also used choc chips instead of chunks.Anyway, a couple of things to note... I made it in a 10-cup fancy bundt pan (sorry, I don't have the fluted pan
), and it did not fill the pan. I re-made it today for a bake sale, but this time I made 1 1/2 times the recipe, and used the 10-cup pan but also put a small amount into 2 tiny loaf pans. I think that this quantity (1 1/2 times recipe) would probably be perfect for the fluted pan which is 11 cups, or a "normal" 12-cup bundt type pan. I think that the original size recipe would work really well for the mini-fluted pans. If anyone tries it, please let us all know!Anyway, here it is again:
Barefoot Contessa's Mini Orange Chocolate Chunk Cake
Ingredients
1/4lb (1/2 cup) unsalted butter, at room temperature
1 cup sugar
2 extra-large eggs, at room temperature
1/8 cup gratedorange 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 semi-sweet chocolate chunks
For the syrup
1/4 cup sugar
1/4 cup fresh orange juice
For the ganache
4 ounces good semi-sweet 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.
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.
