Chocolate-Covered Orange Cake Bites

Instructions

For the Cake:

1. Sift the flour, baking powder, baking soda, and salt in a medium bowl. Stir to combine the dry ingredients. Set it aside. 
2. Combine the butter, sugar, honey, and orange zest in a large bowl. Whisk using a wire whisk until it forms a creamy mixture. 
3. Add the egg and whisk until well combined. 
4. Stir in the orange juice. 
5. Add the dry ingredients mixture in four additions, stirring after each addition until it forms a very thick batter. Don’t overmix the batter. 
6. Refrigerate for about 1 hour or until firm enough to roll into balls. 
7. Line two large baking sheets with parchment paper and grease the paper with vegetable oil or cooking spray. 
8. Preheat the oven to 350°F (180°C). 
9. Scoop about 1 tablespoon of batter and roll it into a ball. Place it on the prepared pan. Repeat the process with the remaining batter, leaving a 2-inch space between them. Note: if the batter is a bit sticky, spread a few drops of water on the palms of your hands before rolling. 
10. Bake for about 12 minutes and let them cool completely on the baking sheet.

For the Chocolate Coating:

1. If using couverture chocolate, you will have to temper the chocolate according to the package instructions before coating the cakes. 
2. If using compound chocolate or candy melts, just melt it using a double boiler or microwave in 30-second intervals until smooth. If the chocolate is too thick, you can add vegetable oil, 1/2 tsp at a time, stirring after each addition until fluid enough to coat the cakes. 
3. Using a coating dipping tool or a fork, coat the cakes with chocolate and tap the fork on the edge of the bowl to remove the excess chocolate. Place the cakes on a baking sheet lined with parchment paper and let them sit at room temperature to set the chocolate. You can pop them in the fridge for a few minutes to speed up the process. 

For the Orange Drizzle:

1. Combine the sugar and one tablespoon of orange juice in a medium bowl. Stir with a spatula until it forms a creamy mixture. 
2. If the glaze is too thick, add a bit more orange juice, about 1/4 teaspoon at a time, stirring after each addition.
3. Drizzle the glaze over the cakes and let them sit at room temperature for about 30 minutes to set.