Let’s talk some more about one the best flavor combinations of all time: Chocolate Orange!!! I have to admit, these little baby bundt cakes are much cuter and fun to eat than the Chocolate Orange Bread that I have made before…but sometimes life calls for pound cakes…other times mini bundts are necessary.By the way, In the next few months I’ll be telling you about my favorite registry gifts and giving shout-outs to the amazing people who were kind enough to help us get moving on a very tasty life together!This Mini Bundtlette Pan from Crate and Barrel was one of my top registry picks because it is impossible to say No to a tiny and cute mini bundt cake. Plus, you don’t feel as guilty eating mini things…right?A huge THANK YOU to my friend Kevin who somehow knew I couldn’t wait to bake with this pan!A note about this recipe: I didn’t find it necessary to add the chocolate ganache to the cakes. The cake itself is delicious, the glaze makes them even better…but the ganache seems unnecessary, especially if you don’t want everything to be too sweet. Although it would make the cakes very pretty if you are entertaining.All I have to say is YUM. This is one of those recipes I want to have an excuse to make again right now!

Recipe
Chocolate Orange Mini “Bundtlettes”
Adapted from Ina Garten
Makes 6 mini Bundts

Ingredients
For the Bundts:

• 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 optional ganache:

• 4 ounces good semisweet chocolate chips
• 1/4 cup heavy cream
• 1/2 teaspoon instant coffee granules

Directions

Preheat the oven to 350 degrees F. Grease and flour 6 individual serving baking molds or a mini budnt pan.

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.