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Chocolate Orange Loaf Cake

Ingredients
Chocolate orange loaf cake
▢150 g granulated sugar
▢2 oranges, zest
▢2 large eggs, room temperature
▢55 g brown sugar
▢1 teaspoon orange extract
▢240 g Greek yogurt (or plain natural)
▢120 ml vegetable oil, or olive oil
▢220 g plain flour (all-purpose)
▢45 g unsweetened cocoa powder
▢1 teaspoon baking powder
▢½ teaspoon fine salt
▢100 g orange flavoured chocolate, finely chopped, like Terry’s Chocolate Orange
Chocolate ganache
▢120 ml double cream (heavy cream)
▢100 g dark chocolate 70%
▢1 tablespoon unsalted butter
Instructions
Chocolate orange loaf cake
Heat oven & prep pan: Preheat the oven to 180°C (350°F) Grease with butter a 2 lb loaf pan 23 x 14cm (9 x 5.5-inch) and line the base and sides with parchment paper.
Rub orange zest and sugar together. Add the orange zest and sugar into a large mixing bowl and rub the two together with your fingertips until the sugar is moist, lightly orange coloured and filled with the orange fragrance.
Whisk eggs & sugar: Into the mixing bowl with citrus sugar, add the eggs, brown sugar and orange extract and whisk until pale and light – this takes approximately one minute.
Mix in yogurt & oil: Add the yogurt and oil and whisk until fully combined.
Sift in dry ingredients: Sift into the bowl the flour, cocoa powder, baking powder, and salt.
Fold together gently: Using a spatula, fold gently until a few streaks of flour remain. Small lumps in the batter is totally fine. Don’t be tempted to over-mix.
Add chopped chocolate and mix with a few folds of the batter.
Bake. Pour batter into the prepared pan and bake on the centre shelf for 45-50 minutes until the sponge springs back or a toothpick inserted into the centre comes out clean. If the cake is browning too quickly then cover in aluminium foil and continue to bake. Cool on a wire rack for ten minutes, then using the paper sling, remove loaf from the pan to cool completely.
Chocolate ganache
Make the ganache and decorate. Add the chocolate, butter and cream into a bowl and microwave in 20-second increments, stirring in-between until the chocolate and butter are melted and combined.
Pour the ganache over the cooled Chocolate Orange Loaf and smooth over. Then sprinkle over some orange zest as garnish (optional). Slice, serve and enjoy.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To store: This cake keeps exceptionally well due to the extra moisture from the oil and yogurt. Store in an airtight container at room temperature for up to 5 days. It makes a great make-ahead treat!
TIP 1: Use room temperature eggs as they whisk to a better volume and emulsify better into the other ingredients.
TIP 2: Max out the flavour of your orange zest by rubbing it into the sugar to release the oils.
TIP 3: Don’t over mix the dry ingredients into the batter. This only leads to a dense, gummy sponge.
TIP 4: Don’t over-bake. Keep an eye on the time and tent with aluminium foil if the top of the loaf is browning too quickly.
Nutrition
Calories: 304kcal | Carbohydrates: 47g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 189mg | Potassium: 217mg | Fiber: 4g | Sugar: 27g | Vitamin A: 320IU | Vitamin C: 14mg | Calcium: 89mg | Iron: 2mgChocolate Orange Loaf Cake

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