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1
Preheat the oven to 350 degrees F.
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2
Grease and flour 6 individual serving baking molds, such as the flexible non stick 100 percent silicone molds.
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3
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.
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4
Add the eggs, 1 at a time, then the orange zest.
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5
Sift together 1 1/2 cups flour, the baking powder, baking soda, and salt in a large bowl.
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6
In another bowl, combine the orange juice, buttermilk, and vanilla.
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7
Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour.
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8
Toss the chocolate chunks with 1 tablespoon flour and add to the batter.
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9
Pour into the pans, smooth the tops, and bake for 30 minutes, until a cake tester comes out clean.
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10
Let the cakes cool in the molds on a wire rack for 10 minutes.
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11
Meanwhile, make the syrup.
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12
In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves.
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13
Remove the cake from the pans, put them on a rack over a tray, and spoon the orange syrup over the cakes.
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14
Allow the cakes to cool completely.
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15
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.
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16
Drizzle over the top of the cakes.
