From our experts at The Best Bakery in Ahmedabad, Cafe Upper’s kitchen, a sweet something to make for your kids to have a bite of during supper or hunger pangs between meals. Our ‘Mini Orange Chocolate Chunk Cake’ is packed with nutrients, making it a healthy option — even for your kids’ tiffin boxes for their break-hour at school! From the ovens of Cafe Upper Crust, a nifty recipe for replenishing your kids’ tummies — at school or at home!
Mini Orange Chocolate Chunk Cake
Ingredients
- 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
- 3 ounces buttermilk at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup good semisweet chocolate chunks
For the syrup:
- 1/4 cup sugar
- 1/4 cup freshly squeezed orange juice
For the ganache:
- 4 ounces good semisweet chocolate chips
- 1/4 cup heavy cream
- 1/2 teaspoon instant coffee granules
Instructions
- To make the cake: 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, 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.
- In the meantime, 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.
- Making 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.
In Conclusion, Cafe Upper Crust Recipes are aimed to provide a healthy guide to making oven or dessert items within the comfort & ease of your home kitchens. Such cooking results may differ from those results of professional chefs’ practices & recipes. These recipes may or may not be available at our eatery outlets, at the time of posting these blogs.
