Best Orange Chocolate Chip Snack Cake Recipes

CHOCOLATE CHIP ORANGE CAKE

Steps:

• Preheat oven to 350.
• Grease and lightly flour an 8 1/2 x 4 1/2 inch loaf pan.
• In a large bowl, combine flour, baking powder, salt, baking soda and sugar.
• Stir in nuts and 3/4 cup of the chocolate chips.
• In a medium bowl, beat eggs with the milk, orange juice, rind and vanilla.
• Blend in the butter or margarine.
• Add egg mixture to the flour mixture, folding just until the dry ingredients are moistened.
• Spread batter in the prepared loaf pan and sprinkle evenly with the remaining chocolate chips.
• Bake until golden 55-60 min or till a wooden pick inserted in middle comes out clean.
• Cool in the pan 10 minutes, then turn out onto a wire rack.
• Cool completely before slicing.

CHOCOLATE CHIP ORANGE DRIZZLE CAKE

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!

ORANGE-CHOCOLATE CHIP SNACK CAKE

Steps:

• Make the Cake: Preheat oven to 325 degrees F. Grease a 9-inch round cake pan, line the bottom with parchment paper, then grease the parchment, dust the inside with flour and tap out any excess.
• In a small bowl, sift together the all-purpose flour, cake flour, salt, baking soda and baking powder; set aside.
• In a measuring cup, whisk together the orange juice and buttermilk; set aside.
• Using an electric mixer, cream together the butter and brown sugar on medium speed until fluffy, about 3 minutes. Add the egg and egg yolk and beat well, then add the orange extract, vanilla extract and orange zest and beat until incorporated. Scrape down the sides and bottom of the bowl, and mix again for 15 seconds. Add the flour mixture in three parts, alternating with the buttermilk mixture, beginning and ending with the flour mixture.
• In a small bowl, toss together the chocolate chips and 1 teaspoon of flour until evenly coated. Fold the chocolate chips into the batter, then transfer the batter to the prepared pan and spread into an even layer. Bake, rotating the pan halfway through, until a toothpick inserted in the center of the cake comes out completely clean with no crumbs attached, 32 to 37 minutes. Transfer the pan to a wire rack and cool for 15 minutes.
• For the Orange Syrup: Meanwhile, in a small saucepan over very low heat, whisk together the orange juice and sugar until combined. Once the sugar has dissolved, increase the heat to medium-low and simmer until the syrup is slightly thickened, about 2 minutes. Remove from the heat.
• Turn the cake out of the pan onto a wire rack, remove the parchment paper, and flip the cake right side up. Using a toothpick or wooden skewer, poke holes evenly all over the cake. Brush the cake with the orange syrup and allow it to sink in and set, about 15 minutes. Serve warm or at room temperature. Dust with powdered sugar immediately before serving. The cake will keep in an airtight container at room temperature for up to 3 days.

WHOLE-ORANGE SNACK CAKE

Steps:

• Heat the oven to 350 degrees. Prepare the pan: Butter an 8-inch square baking pan. Line the pan with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.
• Transfer the orange chunks and milk to a high-speed blender (or food processor) and process until it is the texture of smooth applesauce. (You should have about 1 generous cup.)
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
• In a large bowl with an electric mixer, beat the butter and granulated sugar on medium until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl as needed.
• Add half the flour mixture and beat just until combined. Beat in the orange mixture, then beat in the remaining flour mixture. Transfer the batter to the prepared pan and smooth the top.
• Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached, 35 to 40 minutes. Transfer to a rack to cool for 20 minutes. Then, using the parchment, transfer the cake to a rack to cool completely.
• While the cake cools, prepare the glaze, if using: In a small bowl, whisk together the confectioners' sugar, orange zest and orange juice. (Use a little less juice for a thicker glaze that will sit on top of the cake, or add a little more juice for a thinner glaze that will soak into the cake.)
• Spread the glaze over the cooled cake, then slice to serve. Store leftovers well-wrapped at room temperature for up to 3 days.

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.