Ingredients for Barefoot Contessa's Mini Orange Chocolate Chunk Cake
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar (1 ½ cups for cake, ½ cup for syrup)
- 3 large eggs
- Zest of 2 large oranges
- 1 ½ cups all-purpose flour (for cake batter) + 1 tablespoon all-purpose flour (for tossing chocolate)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup fresh orange juice (½ cup for cake, ¼ cup for syrup)
- ½ cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chunks
- 6 ounces good semi-sweet chocolate
- ½ cup heavy cream
- 1 tablespoon strong brewed coffee
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How to Make Barefoot Contessa's Mini Orange Chocolate Chunk Cake
- Preheat oven to 350°F (175°C).
- Grease and flour 6 (7 oz) ramekins, muffin tins, or silicone molds.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar using an electric mixer until light and fluffy (about 5 minutes).
- Beat in 3 large eggs one at a time, then stir in the zest of 2 large oranges.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- In another bowl, whisk together ½ cup fresh orange juice, ½ cup buttermilk, and 1 teaspoon vanilla extract.
- Add the dry ingredients and the wet ingredients alternately to the creamed butter mixture, beginning and ending with the dry ingredients. Add in thirds, mixing until just combined.
- Toss 1 cup semi-sweet chocolate chunks with 1 tablespoon flour to prevent sinking. Gently fold into the batter.
- Divide batter evenly among the prepared molds.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in the molds for 10 minutes before inverting onto a wire rack to cool completely.
- While cakes cool, prepare the orange syrup: In a small saucepan over medium-low heat, combine ½ cup granulated sugar and ¼ cup fresh orange juice. Stir until sugar dissolves and syrup slightly thickens.
- Once cakes are completely cool, drizzle generously with the orange syrup.
- Prepare the ganache: In a double boiler or heat-safe bowl set over a pan of simmering water, melt 6 ounces semi-sweet chocolate, ½ cup heavy cream, and 1 tablespoon strong brewed coffee until smooth and glossy, stirring occasionally.
- Drizzle ganache over the cooled cakes and serve immediately or chill for later.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
299g
Fat
110g
Carbs
35g
