I especially like that Amy has made her ganache in the microwave...I've thought about trying that but worried that it wouldn't work....but I'm gonna give it a try now.
Mini Orange Chocolate Chunk Cake
Cake
1/4 pound 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
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup freshly squeezed orange juice
1/2 cup buttermilk at room temperature
1 teaspoon pure vanilla extract
1 cup good semisweet chocolate chunks
Syrup
1/4 cup sugar
1/4 cup freshly squeezed orange juice
Ganache
3/4 cup good semisweet chocolate chips
1/4 cup heavy cream
Cake
1/4 pound 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
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup freshly squeezed orange juice
1/2 cup buttermilk at room temperature
1 teaspoon pure vanilla extract
1 cup good semisweet chocolate chunks
Syrup
1/4 cup sugar
1/4 cup freshly squeezed orange juice
Ganache
3/4 cup good semisweet chocolate chips
1/4 cup heavy cream
Preheat the oven to 350. Grease & flour 6 individual serving baking molds.
Cream the butter & sugar for 5 minutes, until light and fluffy. Add the eggs, l at a time, then add the orange zest.
Sift together 1 1/2 cups flour, baking powder, baking soda, and salt.
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 T. flour and add to the batter.
Pour into 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 med.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 cakes to cool completely.
For the ganache, melt the chocolate and heavy cream in the microwave 10 seconds at a time until chocolate is melted and mixture is smooth. Drizzle over cakes.
Cream the butter & sugar for 5 minutes, until light and fluffy. Add the eggs, l at a time, then add the orange zest.
Sift together 1 1/2 cups flour, baking powder, baking soda, and salt.
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 T. flour and add to the batter.
Pour into 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 med.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 cakes to cool completely.
For the ganache, melt the chocolate and heavy cream in the microwave 10 seconds at a time until chocolate is melted and mixture is smooth. Drizzle over cakes.
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