ORANGE CHOCOLATE LOAF CAKE FROM FLORIDA
Steps:
- Adjust rack one-third up from the bottom of the oven and preheat oven to 350 degrees. You will need a loaf pan measuring about 8½ x 4½ x 2¾ inches, or one with about a 6‑cup capacity. Butter the pan and dust it all over lightly with fine, dry bread crumbs, shake out excess crumbs, and set the pan aside.
- Sift together the flour, baking powder, salt, cocoa, and sugar and set aside.
- Beat the cream and vanilla in the small bowl of an electric mixer until the cream holds a definite shape. On low speed, add the eggs, one at a time, scraping the bowl with a rubber spatula and beating only until the egg is incorporated after each addition. (The eggs will thin the cream slightly.)
- Transfer to the large bowl of the mixer and gradually, on low speed, add the sifted dry ingredients, scraping the bowl and beating only until smooth. Remove from the mixer and stir in the grated zest. That's all there is to it.
- Turn the batter into the prepared pan and smooth the top. Bake for about 1 hour and 5 minutes, until the top springs back when lightly pressed with a fingertip.
- For the glaze:
- As soon as the cake goes into the oven, mix the orange juice with the sugar and let it stand while the cake is baking.
- After you remove the cake from the oven, let it cool for 5 minutes. Then, a little at a time, brush the orange juice/sugar mixture all over the cake; encourage most of it to run down the sides between the cake and the pan, but thoroughly wet the top also. The cake will absorb it all.
- Let the cake stand in the pan until it is completely cool. Then cover the pan loosely with a piece of wax paper. Invert the cake into the palm of your hand-easy does it-remove the pan, cover the cake with a rack, and invert again, leaving the cake right side up.
CHOCOLATE ORANGE MARBLE CAKE
For a deliciously nostalgic cake, combine a classic flavour combination of orange and chocolate in this retro two-tone bake
Provided by Caroline Hire - Food writer
Categories Dessert
Time 1h10m
Yield Cuts into 10 slices
Number Of Ingredients 9
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease and line the base of a loaf tin (8 x 21cm/ 2lb) with baking parchment. Beat the butter, sugar, eggs and flour together in a large bowl with an electric whisk or in a food processor until lump free.
- Split the mixture into two bowls, beat the milk, followed by the cocoa powder into one. Beat the orange juice, zest and orange food colouring, if using, into the other.
- Spoon alternate dollops of the mixture into the cake tin, then use a skewer to create a marble pattern by dragging it through the mixture in swirls. Make sure you don't overmix or you won't see the pattern. Smooth the surface if necessary.
- Bake the cake for 45 - 55 mins until golden and risen, and a skewer poked in comes out clean.
- Leave the cake in the tin to cool, then turn out. Melt the chocolate in a bowl over barely simmering water or gently in the microwave. Use a spoon to drizzle the chocolate over the cake.
Nutrition Facts : Calories 397 calories, Fat 23.1 grams fat, SaturatedFat 13.7 grams saturated fat, Carbohydrate 41.5 grams carbohydrates, Sugar 26.1 grams sugar, Fiber 1.6 grams fiber, Protein 5.6 grams protein, Sodium 0.7 milligram of sodium
CHOCOLATE ORANGE LOAF CAKE
I found this recipe in Better Homes and Gardens. It's a Nigella Lawson recipe. I love the taste of orange and chocolate together and this looked just scrumptious! I didn't see it anywhere on here and I don't want to lose this one!
Provided by JustGina410
Categories Dessert
Time 1h5m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°.
- Line a 9x5x3-inch loaf pan with parchment paper.
- Grease sides of pan.
- In a large bowl, with electric mixer, beat the butter, syrup and sugar until smooth.
- In a separate bowl, combine flour, baking soda and cocoa powder.
- Beat 1 tablespoon of the dry ingredients into the syrup mixture.
- Beat in 1 egg.
- Add another couple of spoonfuls of dry ingredients.
- Beat in the second egg.
- Beat in remaining dry ingredients, and then add, while still beating, the orange zest.
- Gradually add the orange juice. (The batter may look slightly curdled.).
- Pour batter into the prepared pan.
- Bake for 45 minutes (edges should look dry and center of cake may have dipped slightly).
- Cool in pan on wire rack.
- Carefully remove from pan and cool completely.
Nutrition Facts : Calories 441.6, Fat 21.5, SaturatedFat 12.9, Cholesterol 121.4, Sodium 150.8, Carbohydrate 60.3, Fiber 1.5, Sugar 38.7, Protein 5.1
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