Orange Chocolate Chip Snack Cake Recipes

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CHOCOLATE CHIP ORANGE CAKE



Chocolate Chip Orange Cake image

I found this posted a few places and it seemed intriguing enough to try (and I had the ingredients for it). I was very happy with the way it turned out. It's a loaf cake, not too sweet, and the hint of orange seems to intensify the chocolate. It's somewhere between a cake and a bread, and quite good, especially with a cup of coffee. As an added bonus, it's not a lot of work to make, all easily done by hand without beating or a mixer. (I did leave out the nuts because I can't have them, but I'm sure it would be just as good with them added).

Provided by Charmed

Categories     Dessert

Time 1h20m

Yield 1 loaf

Number Of Ingredients 13

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup sugar
1/2 cup chopped walnuts
1 cup semi-sweet chocolate chips, divided
2 eggs
1/4 cup milk
1/2 cup orange juice
2 teaspoons grated orange rind
1 teaspoon vanilla
1/3 cup butter or 1/3 cup margarine, melted & cooled

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.

Nutrition Facts : Calories 3286.5, Fat 164.3, SaturatedFat 77.2, Cholesterol 543.1, Sodium 2942.5, Carbohydrate 426.4, Fiber 21.3, Sugar 204.9, Protein 57.9

ORANGE-CHOCOLATE CHIP SNACK CAKE



Orange-Chocolate Chip Snack Cake image

This Orange-Chocolate Chip Cake is a wonderfully moist buttermilk cake spiked with tons of orange flavor and loads of mini chocolate chips.

Provided by Michelle

Categories     Dessert

Time 1h30m

Number Of Ingredients 19

½ cup all-purpose flour
¾ cup cake flour
½ teaspoon kosher salt
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ cup orange juice
½ cup buttermilk
6 tablespoons unsalted butter, at room temperature
¾ cup + 1 tablespoon light brown sugar
1 egg
1 egg yolk
¾ teaspoon pure orange extract
½ teaspoon vanilla extract
Zest of 1 orange
¾ cup mini chocolate chips
1 teaspoon all-purpose flour
3 tablespoons orange juice
3 tablespoons granulated sugar
2 tablespoons powdered sugar

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.

Nutrition Facts : Calories 368 kcal, Carbohydrate 55 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 71 mg, Sodium 223 mg, Fiber 1 g, Sugar 39 g, ServingSize 1 serving

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