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 CHIP ORANGE DRIZZLE CAKE
Chocolate Chip Orange Drizzle Cake! A super soft loaf cake studded with chocolate chips and drenched in a zesty orange syrup. The perfect partner to a cup of tea or coffee!
Provided by Nickki Thompson
Categories Cakes
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat the oven to 180C/160Fan/350F/Gas mark 4. Grease and line the base and sides of a 900g (2lb) loaf tin.
- Place the sugar, orange zest and butter in a large mixing bowl (I use a free standing mixer.) Beat on high speed for about 5 minutes or until the mixture is very light and fluffy.
- Gradually add the beaten eggs, beating well after each addition. Once all the eggs have been added and the mixture is smooth, fold in the orange extract if using and flour - taking care not to over mix. Finally, coat the chocolate chips in the flour (to prevent them from sinking to the bottom of the cake) and fold in to the batter.
- Pour the batter into the lined cake tin and bake for 40-45 minutes or until risen, golden and a skewer inserted in the middle of the cake emerges clean.
- While the cake is baking, make the syrup. Place the icing sugar and orange juice in a small saucepan and simmer on a medium to high heat until the mixture has thickened and starts to look syrupy. Remove from the heat and set aside.
- As soon as you remove the cake from the oven (and checked it has fully baked in the middle) pierce it all over with a skewer. Slowly and evenly pour the syrup all over the cake, allowing the holes to soak it all up. Leave the cake to fully cool in the tin - if you attempt to unmould the cake while it is still warm, it will collapse!
Nutrition Facts : Calories 336 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 439 grams sodium, Sugar 13 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
ORANGE CHOCOLATE CHIP BUNDT CAKE
Was wanting to try something a little different to take to some friends tomorrow. I hope they like it! Researched recipes and came up with a new one on my own.
Provided by Traci Coleman
Categories Cakes
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. Heat oven to 325. Generously spray bundt pan with non-stick baking spray.
- 2. Cream together butter and sugar. Add eggs and mix well. Combine in vanilla, orange extract and sour cream. Add baking soda and flour and mix just until combined. Stir in chocolate chips and zest. Pour into prepared pan and bake for 50-60 minutes or until wooden pick inserted in middle comes out clean.
- 3. Let cake cool 10 minutes in pan before removing and placing on cooling rack to cool completely. Once cool, prepare glaze by combining ingredients in small saucepan and simmering over medium heat until sugar is dissolved. Let cool slightly before spooning or brushing over cake. (You can see in my picture that my glaze had a little bit of pulp in it. Yum!)
- 4. Enjoy!
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
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
ORANGE CHOCOLATE CHIP COOKIES
A happy marriage of orange and chocolate.
Provided by Rosina
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- Sift flour, baking powder and salt into and set aside. Cream butter, sugars, orange zest and vanilla extract together in a large bowl until light and fluffy.
- Add eggs one at a time beating well after adding each one. Add dry ingredients and stir until combined. Stir in chocolate chips and nuts and mix until well blended.
- Drop dough by slightly rounded tablespoonfuls 2 inches apart on cookie sheets. Flatten slightly. Bake cookies for 15 or 16 minutes or until golden. Cool on the cookie sheets.
Nutrition Facts : Calories 244.1 calories, Carbohydrate 29 g, Cholesterol 30.8 mg, Fat 14.3 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 6.1 g, Sodium 120 mg, Sugar 19.1 g
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