CHOCOLATE ORANGE DRIZZLE CAKE
Chocolate and orange are a traditional pairing, but not one that I've always liked. Chocolate has all the muscle in the partnership. It mocks the pleading, too-sweet orange. But there is such a difference when you use Seville oranges. The plain cocoa-dark loaf here, drenched in bitter orange syrup, is unfussy but sensational. The syrup permeates the cake unevenly, so that every now and again, in a dark, chocolaty mouthful you get an explosion of fizzing orange sherbet.
Provided by Nigella Lawson
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Oil the bottom of a 9-by-5-inch loaf pan, and line it with parchment paper.
- In a mixer, beat butter until soft. Add brown sugar, and beat again until soft and creamy. Mix in zest of 1 orange. In another bowl, mix together flour, salt, baking soda, baking powder and cocoa.
- Whisk eggs into butter-sugar mixture one at a time, alternating with a little flour mixture. Fold in remaining flour mixture. Add milk. Stir until smooth. Pour into pan.
- Bake until cake tester inserted in center comes out clean, 45 minutes. In a saucepan combine juice, remaining zest and confectioners' sugar. Place over low heat until sugar dissolves. Strain into a pitcher.
- When the cake comes out of the oven, pierce it all over the top with a cake tester. Slowly drizzle warm syrup over the cake so that it sinks in. Allow cake to sit in the pan until it has cooled, then transfer to a serving plate.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 5 grams, Carbohydrate 39 grams, Fat 14 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 208 milligrams, Sugar 25 grams, TransFat 0 grams
CHOCOLATE ORANGE CAKE
Provided by Trisha Yearwood
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 350 degrees F. Mix together the softened butter and 1 tablespoon of the cocoa to make a thick paste. Use this paste to paint the inside of the Bundt pan. Set aside.
- In an electric mixer, combine the flour, granulated sugar, baking soda, salt, cinnamon and remaining 1/2 cup cocoa and mix until blended. Add the orange juice, mayonnaise, vinegar and vanilla and mix until just combined, 1 to 2 minutes. Fold in the orange zest. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 minutes. Cool in the pan for 10 minutes, and then turn out onto a cooling rack to cool completely.
- For the chocolate glaze: Mix the confectioners' sugar and cocoa together. Whisk in the orange juice, 1 tablespoon at a time, until it reaches a good consistency to drizzle. Drizzle the glaze over the cake.
ORANGE-CHOCOLATE CHIP POUND CAKE WITH SOUR CREAM GLAZE
Make and share this Orange-Chocolate Chip Pound Cake With Sour Cream Glaze recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°; grease the inside of a 9 x5 inch loaf pan and dust with flour.
- Combine the flour, baking powder, baking soda, and salt in a bowl.
- In a large bowl, combine the butter and brown sugar; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
- Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
- Beat in the sour cream; stir in the orange zest and vanilla.
- With the mixer on low, add flour mixture 1/2 cup at a time, scraping down the sides of the bowl a few times as necessary.
- After the last addition, mix for 30 seconds on medium speed; stir in the chocolate chips.
- Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
- Bake until the cake is golden brown and a pick comes out clean, 50-55 minutes.
- Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
- Make the glaze: whisk together the sour cream, powdered sugar, and vanilla; spread the glaze over the top of the cake with an offset spatula, letting it drip down the sides.
- Let stand until the glaze is set, about 1 hour; slice and serve.
- Store uneaten cake in a cake keeper or loosely wrap in plastic and store at room temperature for up to 3 days.
Nutrition Facts : Calories 467.9, Fat 22.9, SaturatedFat 13.7, Cholesterol 91, Sodium 292, Carbohydrate 63.6, Fiber 1.9, Sugar 42.6, Protein 5.6
JAFFA DRIZZLE LOAF
If you like Jaffa Cakes, you'll love the moist, fruity cake. It will keep for a week, but it's unlikely to last that long
Provided by Mary Cadogan
Categories Afternoon tea, Snack, Treat
Time 1h15m
Yield Cuts into 8-10 slices
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 1.2-litre loaf tin. Put all the cake ingredients into a bowl and beat with a hand whisk or wooden spoon for 3-5 mins, until light and fluffy. Spoon the mix into the tin and level the top.
- Bake for 40-50 mins, until golden brown and firm to the touch. Meanwhile, heat the orange juice and sugar gently in a small pan, stirring until dissolved. When the cake is cooked, remove it from the oven and spoon over the orange mix. Leave to cool in the tin, then remove and cool completely on a wire rack.
- Break up the chocolate and melt over a pan of simmering water or in the microwave on Medium for 1-2 mins. Drizzle over the cake and leave to set.
Nutrition Facts : Calories 410 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.88 milligram of sodium
CHOCOLATE CHIP ORANGE CAKE
I found this posted a few places and it seemed intriguing enough to try (and I had the ingredients for it). I was very happy with the way it turned out. It's a loaf cake, not too sweet, and the hint of orange seems to intensify the chocolate. It's somewhere between a cake and a bread, and quite good, especially with a cup of coffee. As an added bonus, it's not a lot of work to make, all easily done by hand without beating or a mixer. (I did leave out the nuts because I can't have them, but I'm sure it would be just as good with them added).
Provided by Charmed
Categories Dessert
Time 1h20m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Grease and lightly flour an 8 1/2 x 4 1/2 inch loaf pan.
- In a large bowl, combine flour, baking powder, salt, baking soda and sugar.
- Stir in nuts and 3/4 cup of the chocolate chips.
- In a medium bowl, beat eggs with the milk, orange juice, rind and vanilla.
- Blend in the butter or margarine.
- Add egg mixture to the flour mixture, folding just until the dry ingredients are moistened.
- Spread batter in the prepared loaf pan and sprinkle evenly with the remaining chocolate chips.
- Bake until golden 55-60 min or till a wooden pick inserted in middle comes out clean.
- Cool in the pan 10 minutes, then turn out onto a wire rack.
- Cool completely before slicing.
Nutrition Facts : Calories 3286.5, Fat 164.3, SaturatedFat 77.2, Cholesterol 543.1, Sodium 2942.5, Carbohydrate 426.4, Fiber 21.3, Sugar 204.9, Protein 57.9
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Ratings 36Calories 255 per servingCategory Cakes And Cupcakes
- Prepare the Bundt Cake: Preheat the oven to 325°F (163°C) with a rack in the center position. Generously butter (the layer should be visible) and flour a 12-cup bundt pan. Be sure to reach every crevice of the pan. Tap the pan over the sink to remove any excess flour. Do not skip this step or substitute with baking spray.
- In a medium bowl, whisk together the unbleached all purpose flour, salt, baking soda, and baking powder. Set aside.
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5/5 (1)Category DessertCuisine AmericanCalories 455 per serving
- 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.
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