Best Chocolate Orange Loaf Cake Recipes

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 LOAF CAKE

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.

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.

ORANGE CHOCOLATE LOAF CAKE FROM FLORIDA RECIPE - (4/5)

Steps:

• Adjust the rack 1/3 up from the bottom of the oven and preheat to 350°F. Butter a 8.5 x 4.5 x 2.75-inch loaf pan (about 6 cup capacity) and then dust it with fine, dry bread crumbs. Shake out the excess and set aside. Sift together the flour, baking powder, salt, cocoa and sugar and set aside. Beat the cream and vanilla in an electric mixer until it holds soft peaks, On low speed add the eggs one at a time, scraping down the bowl and only beating until the egg is incorporated. Gradually add the dry ingredients scraping down the bowl and beating only until just smooth. Remove from the mixer and stir in the grated rind. Pour the batter into the pan and smooth the top. Bake for about 65 minutes until the top springs back when lightly touched with a fingertip (not a cake tester this cake will be moist) As soon as the cake goes into the oven mix the OJ with the 3 tablespoons of sugar and let it stand while baking. After you remove the cake from the oven let it cool for 5 minutes. Then, a little at a time, brush the glaze all over the cake encouraging most to run down the sides between the cake and pan but make sure the top is soaked also. This cake is going to soak all this up if you go slowly enough. Let the cake stand in the pan until it is completely cool. Cover it with a piece of wax or parchment paper. Invert the cake into your hand (go slow here, if it's stuck loosen the side with a knife) take off the pan and turn right side up again. Serve warm!

CHOCOLATE ORANGE LOAF CAKE

Steps:

• Preheat the oven to 325 degrees F and line your loaf pan with parchment paper and grease the sides, or line with a paper loaf-pan liner. Beat the already soft butter with the syrup - if you dab a little oil on your tablespoon measure with a sheet of paper towel, the syrup shouldn't stick to the spoon - and the sugar until you have a fairly smooth caffe Americano cream, though the sugar will have a bit of grit about it. Mix the flour, baking soda, and cocoa powder together, and beat into the syrup mixture 1 tablespoonful of these dry ingredients before beating in 1 egg. Then add another couple of spoonfuls of the dry ingredients before beating in the second egg. Carry on beating in the remaining dry ingredients and then add, still beating, the orange zest and finally, gradually, the juice. At this stage, the batter may suddenly look dimpled, as if slightly curdled. No need to panic! Pour and scrape into the prepared pan and bake for 45 minutes, though check 5 minutes before and be prepared to keep it in the oven 5 minutes longer if need be. A cake tester won't come out entirely clean, as the point of this cake, light though it may be, is to have just a hint of inner stickiness. Let cool a little in its pan on a wire rack, then turn out with care and leave on the rack to cool. Cuts into 10-12 slices Make Ahead Tip: The cake can be baked up to 3 days ahead. Wrap tightly in plastic wrap and store in airtight container. Will keep for 5 days total. Freeze Ahead Tip: The cake can be frozen, tightly wrapped in a double layer of plastic wrap and a layer of aluminum foil, for up to 3 months. Thaw overnight at room temperature.