Best Chocolate Orange Pound Cake Recipes

ORANGE-CHOCOLATE CHIP POUND CAKE WITH SOUR CREAM GLAZE

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.

CHOCOLATE ORANGE SOUR CREAM POUND CAKE

Steps:

• Preheat the oven to 350°F
• Generously grease a 9 inch tube pan or bundt cake pan or two 8 by 4 inch, or two 9 by 5 inch loaf pans with non stick cooking spray.
• Melt the chocolate and set aside.
• Cream the butter and the sugar until fluffy.
• Beat in the eggs, sour cream, orange zest and extracts , blending well.
• Fold in the dry ingredients, scraping the bottom of the bowl to make sure it is all blended.
• Stir in the milk, and then fold in the chocolate.
• Remove 1/2 up of the batter and mix with the melted chocolate.
• Spoon white batter into pan and then drop spoonfuls of the chocolate batter on top of that. Swirl briefly with a knife to marbleize.
• Bake until cake springs back when lightly touched with fingertips, about 45-65 minutes (depending on pans used).
• Dust with confectioners' sugar or drizzle on melted white and dark chocolate or melted milk chocolate.
• Alternatively, you can glaze with an orange juice and confectioner's sugar glaze.

ORANGE CHOCOLATE SWIRL POUND CAKE

Steps:

• Preheat oven to 350. Spray bundt pan with non-stick cooking spray.
• Put all ingredients in mixer bowl except chocolate packet from cake mix.
• Mix with electric mixer on low until all combined, about 1 minute.
• Increase mixer speed to medium and beat for 2 more minutes.
• Batter will be relatively thick.
• Remove 1 cup of batter to a separate bowl. Mix in contents of chocolate packet from cake mix. Set aside.
• Pour remaining batter (not chocolate) into prepared pan.
• Pour chocolate batter on top and swirl into orange batter with an knife.
• Bake for about 35 to 45 minutes or until cake tests done. Cool 10 minutes in pan then on a wire rack until cooled completely.
• When cake is cool, remove lid and foil packaging from chocolate frosting.
• Microwave on hight at 10 second intervals until it is a pourable consistency. Be careful not to microwave it too long or it will be too runny.
• Pour over top of cake and serve.

CHOCOLATE ORANGE CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 325. Grease and flour 12 cup Bundt or tube cake pan.
• Place all ingredients in mixing bowl, and mix at low speed for about 1 minute, scraping bowl constantly.
• Increase mixer speed to medium and beat for 2 minutes more, or until batter is well mixed.
• Pour into pans and bake for 60-65 minutes, or until tests done.
• Cool in pan for about 25 minutes, then remove from pan and cool completely before drizzling with a glaze made from powdered sugar and orange juice.

CHOCOLATE-ORANGE POUND CAKE

Steps:

• Heat oven to 325°F.
• Add vinegar to milk; stir. Combine flour, baking powder and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Stir in orange extract. Beat in eggs, 1 at a time. Add flour mixture alternately with milk mixture, beating well after each addition. Stir in remaining ingredients.
• Pour into greased and floured 9x5-inch loaf pan.
• Bake 1 hour 30 min. or until toothpick inserted in center comes out clean. Cool cake in pan 15 min.; remove to wire rack. Cool completely.

CHOCOLATE HAZELNUT ORANGE POUND CAKE

Steps:

• Preheat the oven to 350°F Lightly butter a 10-inch bundt pan and dust it with flour.
• In a large bowl, cream the butter and sugar until fluffy. Thoroughly beat in the eggs, vanilla, and orange peel.
• In a separate bowl, combine the flour and baking powder. Add the flour mixture by thirds, alternating first with the orange juice and then with the milk, and beat well after each addition. Stir in the nuts and chocolate by hand.
• Pour the batter into the prepared pan and bake for 1 1/4 to 1 1/2 hours, until a knife inserted in the center comes out clean.
• Cool the cake in the pan for 10 minutes; then turn it out and transfer to a wire rack to cool completely.

CHOCOLATE ORANGE POUND CAKE

Steps:

• Place a rack in the center of the oven and preheat to 325 degrees F. Grease a 9×5-inch baking pan and dust with flour. Set aside. In a medium bowl, whisk together flour, baking powder, and salt. Set aside. On a clean cutting board or counter, place the granulated sugar. Add the orange zest. With a bench scraper or the back of the spoon, work the zest into the granulated sugar, creating a fragrant and orange flavored sugar. Set aside. In the bowl of an electric stand mixer fitted with a paddle attachment, cream together softened butter and cream cheese. Stop the mixer occasionally to scrape down the bowl and make sure that the butter and cream cheese are evenly mixed. Add the citrus zest to the butter and cream cheese mixture, and beat on medium speed until smooth and creamy, about 3 minutes. Stop the mixer. Scrape down the sides of the bowl. On medium speed, beat in one egg at a time, beating for one minute after each addition. Stop the mixer and scrape down the sides of the bowl as necessary. Beat in vanilla extract. Add dry ingredients all at once. Beat on low speed until dry ingredients are completely incorporated. Fold in the chocolate pieces. Spoon batter into prepared pan. Bake for 50-60 minutes, rotating once or twice during baking. Bake until a skewer inserted in the center comes out clean, or with just a few crumbs. *Some readers are finding that the cake takes up to 75 minutes to fully cook. You might consider loosely placing a foil tent over the cake after about 45 minutes of baking. This will keep it from browning too much, and help the center bake up. Cake will last, well wrapped at room temperature, for up to four days.

WET CHOCOLATE L'ORANGE POUND CAKE

Steps:

• About 4 hours before serving or early in the day: preheat oven to 350°F.
• Grease and flour 10 inch tube or Bundt pan.
• In a large bowl, with mixer at low speed, beat sugar with margarine or butter just until blended.
• Increase speed to high, beat 3 minutes or until light and fluffy, scraping bowl often with rubber spatula.
• Reduce speed to low, add flour and next 8 ingredients; beat until well mixed, constantly scraping bowl.
• Increase speed to high, beat 2 minutes, occasionally scraping bowl.
• Spoon batter into prepared pan.
• Bake 1 hour and 30 minutes or until toothpick inserted in center of cake comes out clean.
• Cool cake in pan on wire rack 15 minutes.
• With spatula, loosen cake from pan, remove from pan and cool completely on rack.
• When cake is cool, prepare Cream Cheese Icing, spread on top of cake allowing some to drizzle down the sides of cake.
• Garnish cake with raspberries.
• To prepare the Cream Cheese Icing:In a small bowl, with mixer at low speed, beat softened cream cheese and milk until smooth.
• Beat in confectioners' sugar and vanilla extract until well-blended and a good spreading consistency, adding additional milk if necessary.