The orange and chocolate pound cake is a soft and aromatic breakfast cake. The light part is flavored with orange zest, while the dark part is enriched with melted chocolate, which makes this cake soft and succulent.
Preparing the orange and chocolate pound cake is very easy, just make sure to remove butter and eggs from the fridge in advance, so that all the ingredients are at room temperature when you start making the cake, thus ensuring an optimal result.
Of course, this pound cake is great for an afternoon snack, not just for breakfast ;).
If you like the chocolate and orange combination, try these recipes of mine too:
- Difficulty: Easy
- Preparation time: 30 Minutes
- Portions: 12 slices
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 orange (juice and zest)
- 3/4 cup butter (at room temperature)
- 2/3 cup sugar
- 3 eggs (at room temperature)
- 3.5 tablespoons milk
- 6 oz milk chocolate (or dark chocolate)
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon milk (for the dark batter)
- to taste unsweetened cocoa powder
Steps
To prepare the orange and chocolate pound cake, mix the flour with the baking powder and salt and set aside.
Wash the orange, grate the zest and set aside.
Then squeeze 1.75 oz of orange juice and set aside.
Grease and flour a loaf pan (approx. 1.5 liters).
Preheat the oven to 350 degrees Fahrenheit (static).
In a bowl, beat the softened butter cut into cubes with the sugar until you get a fluffy mixture. Then add one egg at a time, beating until incorporated before adding the next egg.
Sift half of the flour and baking powder mixture onto the butter and eggs mixture, add half of the orange juice and half of the milk, and briefly beat with the mixer. Then add the remaining flour, orange juice, and milk, beating just enough to remove any flour traces.
Chop the milk chocolate into pieces and melt it.
Put about 1/3 of the batter in another bowl and add the melted chocolate, unsweetened cocoa powder, and tablespoon of milk. Briefly beat with the mixer until a homogeneous batter is obtained.
To the light batter, add the reserved orange zest and incorporate.
Then distribute half of the light batter on the bottom of the greased and floured mold, then add half of the dark batter, the remaining light batter, and finally the remaining dark batter, to create four layers.
Bake at 350 degrees Fahrenheit for about 1 hour. Do the toothpick test.
Take your orange and chocolate pound cake out of the oven, let it cool for about half an hour, then remove it from the mold and let it cool completely on a wire rack.
Serve the orange and chocolate pound cake dusted with unsweetened cocoa powder.
