Mini Orange Bundt Cakes

By kdet

Ingredients

• 1 1/2 cups all-purpose flour plus 1 tablespoon
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 tablespoons freshly squeezed orange juice
• 1/4 cup plus 2 tablespoons buttermilk, at room temperature
• 1/2 teaspoon vanilla extract
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1 cup sugar
• 2 tablespoons orange zest (about 2 oranges)
• 2 large eggs, at room temperature
• 1 cup semisweet chocolate chunks
• yrup
• 2 tablespoons sugar
• 2 tablespoons freshly squeezed orange juice
• Ganache
• from Martha Stewart
• 3 oz bittersweet chocolate, finely chopped
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons rum (optional)

Preparation

Step 1

Preheat oven to 350 F. Spray the wells of a mini bundt pan with cooking spray with flour.

In a large bowl, whisk together 1 1/2 cups flour, the baking powder, baking soda and salt. Whisk the orange juice, buttermilk and vanilla together in a measuring cup.

Add the sugar and orange zest to the bowl of a stand mixer fitted with the paddle attachment. Rub them together with your fingertips until moist and fragrant. Add the butter to the bowl, and cream with the sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition.

Add the flour and buttermilk mixtures alternately in thirds, beginning and ending with the flour. Toss the chocolate chunks with the remaining tablespoon of flour and fold into the batter. Divide the batter evenly among the wells of your mini bundt pan. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Remove the pan to a wire rack and let cool for 10 minutes.

Meanwhile, to make the syrup, combine the orange juice and sugar in a small saucepan and heat over medium-low heat until the sugar dissolves. Turn the mini bundts out of the pan onto a wire rack and spoon the syrup over the warm cakes. Let the cakes cool completely.

To make the ganache: Put the chopped chocolate in a heatproof bowl. Add the heavy cream to a small saucepan and heat over medium-low until simmering. Pour over the chocolate and let stand for 2 minutes. Add the butter and rum (if using), and whisk gently until smooth. Pour glaze over cooled cakes.