Prep 30 mins
Cook 40 mins
For the individual "baking molds" listed in the cooking directions, you can try 7 oz ramekins--they work fine too or even muffin tins.
- 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
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
- Preheat the oven to 350 degrees F.
- Grease and flour 6 individual serving baking molds, such as the flexible non stick 100 percent silicone 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 made this recipe as printed in the Barefoot Contessa Parties! cookbook. The recipe looks about the same except but the ingredient amounts are a bit different I put the batter into a greased and floured 10-cup bunt pan. This is a wonderful dessert to make when you are entertaining or to bring to a get together. I think it's important to use fresh oranges for the juice and the grated rind. My ganache didn't turn out too great because I had to improvise ( I didn,t have buttermilk). I will add this to my favorites and make again soon.
Got to admit I almost passed up on this recipe, what with all the steps in preparation, as well as the coffee granules in the ganache [I definitely do not like the taste of coffee!]. However, everything else really be reaching out to me! I'm SO GLAD I made this cake ~ it is OUT-OF-THIS-WORLD, as far as I'm concerned! Other than dropping the coffe granules ingredient, I did add some additional orange zest to the syrup, but other than that.... The blend of chocolate & orange is sooooo nice! I'll definitely be making this again & again &.... So many thanks!