Chocolate Orange Cake
User Reviews
5
Chocolate Orange Cake
Description
The cake batter blends all-purpose flour, baking powder, salt, sugar infused with fresh orange zest, yogurt or sour cream, eggs, and melted butter. Orange juice adds more citrus brightness, while chocolate chips tossed in flour prevent them from sinking, creating bursts of chocolate throughout. The batter is baked in a loaf pan until lightly golden and set.
After cooling, a chocolate glaze made from semi-sweet chocolate chips, butter, light corn syrup, and vanilla is poured over the cake, adding smoothness and shine with a bittersweet contrast to the citrus notes. The result is a tender cake with moist crumb and balanced flavors.
Leftover cake stores well covered at room temperature for several days and freezes tightly wrapped for longer storage. Individual slices or whole cake freeze well for 2-4 months.
Ingredients
For the cake:
- 1.5 cups flour 210 g
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar 200 g
- 2 tablespoon orange zest
- 2 tablespoon orange juice
- 3/4 cup yogurt or sour cream
- 2 egg large
- 1/2 cup butter 115 g, melted
- 1/2 cup semi-sweet chocolate chips tossing them with a little flour helps to prevent them from sinking, tossed in a tablespoon of flour
For the chocolate glaze:
- 3/4 cup semisweet chocolate chips or dark chocolate chips or chunks
- 3 tablespoon butter unsalted
- 1 tablespoon light corn syrup or honey
- 1/4 teaspoon vanilla extract
Instructions
For the cake:
- Preheat the oven to 180 C (350F). Grease a 9×5 inch loaf pan with non stick spray, then line with parchment paper with some overhang so you can lift the finished cake out easily.
- Whisk the flour, baking powder, and salt in a bowl.
- In a large bowl, combine the one cup of sugar with the orange zest, rubbing the orange zest into the sugar with your fingertips until the sugar is moistened and pale orange. Whisk in the yogurt or sour cream, eggs, and orange juice until well combined.
- Use a spatula and add the wet ingredients to the flour mixture, stirring until just combined. Fold in the melted butter until just combined, then fold in the chocolate chips/chunks. Pour the batter into the prepared loaf pan, smoothing out the top.
- Bake for 45-50 minutes or until light golden brown and toothpick inserted in the center comes out clean. Cool before topping with glaze.
For the chocolate glaze:
- In a double boiler over simmering water, combine chocolate chips, butter, and corn syrup. Stir until chocolate melts and mixture is smooth (you can also choose to microwave but do it gently, stirring every 20 seconds or so) then add vanilla.
- Spread the warm glaze on the top of the cake. Let the glaze set before slicing the cake. Enjoy!
Notes
- The batter benefits from rubbing orange zest into sugar to release the oils and aroma.
- Coat chocolate chips with flour to prevent sinking during baking.
- Store leftover cake covered at room temperature for 3-4 days or freeze tightly wrapped for 2-4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 59g | 20% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 91mg | 30% |
| Sodium | 388mg | 16% |
| Potassium | 93mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 583IU | 12% |
| Vitamin C | 4mg | 4% |
| Calcium | 104mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
