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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Orange Chocolate Chunk Cakes

orange-chocolate-chunk-cakes

I saw Ina make these cakes ages ago while I was watching Food Network, and I knew right away that I had to try them.  Unfortunately, I did not own mini-bundt pans until recently, and though I could have baked the batter in any other sized pan, I just had my heart set on the mini-bundts.  When I received my pans for Christmas, I knew that I would have to try these soon.  Last weekend my friend Amanda hosted us for dinner (which was fabulous, by the way) and I brought these for dessert.  Even though we were all stuffed from the delicious meal, we still managed to finish our dessert as well :)  

Ina’s recipe calls for semisweet chocolate but to me dark chocolate seemed a more natural pair with the orange flavor, so that is what I used.  I only made four mini-bundts because that is how many pans I have (and people I was serving), but I probably had enough batter to make five or maybe six.  I tend to overfill my mini-bundt pans because I like the cake to be at least as tall as the edge of the pans so that I can level them all to be exactly the same size.  If you like orange and chocolate together, you will love these!

Recipe Rewind: tried and true favorites I’ve made recently
Soft Garlic Knots 

Mini Orange Chocolate Chunk Cakes
Ingredients:
For the cakes:
3 tbsp. melted butter, for brushing the molds
8 tbsp. unsalted butter, at room temperature
1 cup sugar
2 eggs
2 tbsp. grated orange zest
1 1/2 cups all-purpose flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. kosher salt
1/4 cup freshly squeezed orange juice
3 oz. buttermilk, at room temperature
1 tsp. vanilla extract
1 cup bittersweet chocolate, coarsely chopped 

For the syrup:
1/4 cup sugar
1/4 cup freshly squeezed orange juice

For the ganache: 
4 oz. bittersweet chocolate, coarsely chopped
1/4 cup heavy cream
1/2 tsp. instant coffee granules

Directions:
Preheat the oven to 350 degrees F.  Brush 4-6 mini bundt pans with melted butter, flour, and tap to remove excess.  Place all pans on a baking sheet.  

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.  Add the eggs one at a time, scraping down the bowl between additions.  Mix in the orange zest.

In a small mixing bowl, stir together the flour, baking powder, baking soda, and salt.   In another bowl or large liquid measuring cup, combine the orange juice, buttermilk and vanilla.  Add half of the flour mixture to the bowl of the mixer and mix on low speed until just incorporated.  Add the liquid ingredients, mixing until blended.  Add the remaining dry ingredients, mixing on low speed until just combined.  Fold in the chocolate chunks with a rubber spatula.

Divide the batter evenly between the prepared pans.  Bake for 30 minutes or until a toothpick inserted in one of the cakes comes out clean.  Allow the cakes to cool in the molds for 10 minutes.

In the meantime, prepare the syrup.  In a small saucepan over medium-low heat, cook the sugar with the orange juice just until the sugar dissolves.  Remove the cakes from the pans, place them on a wire rack over a tray, and spoon the orange syrup over the tops of the cakes.  Allow to cool completely.

To make 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 tops of the cooled cakes. 

Source: adapted from Food Network

  • http://veggiegirlvegan.blogspot.com VeggieGirl

    Cute & delectable!!!

  • http://penniesonaplatter.wordpress.com Pennies on a Platter

    I love your mini bundt cake pans!

  • http://www.foodlibrarian.com foodlibrarian

    Very cute! I’m glad you got that new pan!

  • http://maplencornbread.blogspot.com/ Jen

    Co cute!!!!! Love orange and chocolate!

  • http://www.browneyedbaker.com Chelle

    I saw these on a Barefoot Contessa episode as well and I’ve been wanting to make them ever since. Yours look fantastic!

  • http://www.cakebatterandbowl.com Kerstin

    They look perfect! I just got a mini-bundt pan for Christmas too, but haven’t used it yet. I think a little cardamom would be great in these too!

  • http://mytastytreasures.blogspot.com Donna

    These look adorable and I sooooo want that pan. The pictres are gorgeous.

  • http://www.my-easy-cooking.com nina

    These little cakes would just not be the same without a bundt cake pan!!! A lovely end to a meal!!!

  • http://orangeblossomwater.wordpress.com/ Dimah

    Love chocolate and orange! and these look so cute and delicious!

  • http://www.homewithmandy.com Home with Mandy

    I just love chocolate ganache! Great post. I mentioned you on my blog today!

  • http://www.limeincoconut.blogspot.com Lisa

    I made these in mini-bundts as well for a party and they were perfect! Yours look great.

  • Lesley

    These are soo delicious! Unfortunately I lost my mini bundt pan so I had to bake these into muffins.. but they were still great! Also I used the orange glaze from your orange muffins on top instead of the ganache. Amazingly good. Thanks Annie!

  • Khan

    HI Annie,

    Can I melt the chocolate chunks and fold it in after I beat up eggs sugar and butter then I fold in flour and orange juice buttermilk vanilla mixture? Doing so, will it make the chocolate sieze? Because it has orange juice in it. I would like to make a full on chocolate cake with orange taste to it. Like Terry’s chocolate orange. Thanks

  • annieseats

    I’m not sure how that would work. It might work but I agree that it could cause the chocolate to seize. Orange is a really strong flavor though, so if I were you, I would just find a chocolate cake recipe and add orange to it. That would be an easier way to ensure a good outcome.

  • Khan

    Hi Annie!!

    Thank You for replying to my message. I will make a basic chocolate cake, one with cocoa powder instead of REAL chocolate and then mix powdered orange juice with the milk. That will bring it closer to the orange chocolate flavor.

    I love the recipes that you have here. It gives me a lot of ideas. But your triple chocolate mousse cake is a winner. I have made the triple chocolate mousse cake from the recipe that you have posted. The only thing I did differently was, I added a milk chocolate layer to it by following the ingredients meant for dark chocolate. So, I have cake base, dark chocolate layer, milk chocolate layer and a white chocolate layer. It is a great hit with family and friends. Everyone thought that I ordered the cake from a high end restaurant. I have made the cake on several occasions and festivals.The cake looks so classy, sophisticated and yet so effortless. Not to mention taste great. I have always thought that mousse cake is very difficult to make and requires special equipments because it tasted so good. Now that I can make it myself, I don’t even wait for occasions or festivals.