Chocolate Orange Cake Balls
* 2 cups all purpose flour
* 1 tbsp baking powder
* ½ tsp baking soda
* 1 tsp salt
* ½ cup butter, softened slightly
* 1 ¼ cups sugar
* grated zest from 1 navel orange
* 2 medium eggs
* juice from 1 navel orange, mixed with milk to make 1 cup
* 2 (8-ounce) bars cream cheese, at room temperature
* 1 cup confectioner’s sugar, sifted
* 2 tbsp orange liqueur (use cointreau)
* 6 cups bittersweet chocolate chips
* ½ cup vegetable oil
* candied orange zest, to garnish
1) Make the orange cake: Pre-heat oven to 350˚F. Line 2 (8-inch) square pans with parchment paper.
2) Sift together flour, baking powder and salt into a large bowl ; set aside.
3) In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar and orange zest until light and fluffy, about 3 minutes. Add eggs one at a time. Beat for 2 more minutes, scraping down the sides of a bowl.
4) Add 1/3 of the flour mixture, then mix on low speed. Add ½ of the orange-milk mixture and stir. Repeat with remaining flour and milk mixtures. Pour batter into prepared pans and bake for 25 to 30 minutes or until a toothpick inserted in the center of the cakes come out clean. Let cakes cool completely. (Note: You can make this in advance, wrap in foil and plastic wrap and freeze for up to 2 weeks.). Once cooled, process into fine crumbs using a food processor or your hands.
5) Make the cake balls: Stir together cream cheese, sugar and liqueur in a large bowl. Add cake crumbs and mix well. Roll mixture into 1-inch balls and chill for at least 2 hours.
6) Place chocolate and oil in a bowl and melt in a double boiler.
7) Dip cake balls in melted chocolate to coat completely. Place balls on a parchment paper-lined tray. Garnish with candied orange zest, if desired. Chill until ready to serve. These will keep in the refrigerator up to 3 days or in the freezer for up to 1 week.