Wet Chocolate Lorange Pound Cake Recipes

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ORANGE POUND CAKE



Orange Pound Cake image

This pound cake is rich, moist, and bursting with orange flavor. Top with a scoop of vanilla ice cream before drizzling with syrup.

Provided by springfield70

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 1h45m

Yield 12

Number Of Ingredients 14

3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
3 cups white sugar
1 cup unsalted butter, at room temperature
6 large eggs, at room temperature
1 teaspoon vanilla extract
2 each oranges, zested
1 cup sour cream, at room temperature
1 ½ cups fresh orange juice
1 cup white sugar
1 orange, zested
3 tablespoons unsalted butter

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
  • Sift flour, baking powder, salt, and baking soda together in a bowl; set aside.
  • Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs one at a time, then beat in vanilla extract and orange zest. Add flour alternately with sour cream in 3 additions, beginning and ending with flour. Beat until smooth. Scrape the sides of the bowl with a rubber spatula. Spread evenly in the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool on a wire rack for 10 minutes, then unmold the cake onto the wire rack to cool completely.
  • While the cake is cooling, bring orange juice, sugar, and orange zest to a boil in a small saucepan over medium-high heat. Reduce heat and cook until syrupy, about 15 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time. Drizzle warm syrup over cake slices.

Nutrition Facts : Calories 628 calories, Carbohydrate 95.7 g, Cholesterol 149.7 mg, Fat 25.1 g, Fiber 1.1 g, Protein 7.5 g, SaturatedFat 14.9 g, Sodium 192 mg, Sugar 70.2 g

THE BEST ORANGE POUND CAKE WITH GLAZE



The Best Orange Pound Cake with Glaze image

This orange pound cake is rich, buttery, and moist! It's full of orange flavor from orange zest & juice and it's covered in an citrusy orange glaze!

Provided by Jamie

Categories     Dessert

Time 1h10m

Number Of Ingredients 10

1 ⅔ cup all purpose flour ( - (200 grams); sifted)
¾ cup sugar ( - (155 grams))
1 ¼ teaspoon baking powder ( - (5 grams))
1 ¼ teaspoon milk powder ( - (4 grams); optional, See Note 1)
12 Tablespoons unsalted butter ( - (178 grams); softened)
3 large eggs
1 large orange ( - zested and segmented (without peel))
½ cup powdered sugar
2 teaspoons orange juice
4 thin slices of orange ( - cut into ⅛ inch thick for placing on top)

Steps:

  • Preheat oven to 375 degrees F. Add the softened butter and sugar to a stand mixer and cream it together using a paddle attachment on medium high speed. (Or use a hand mixer with a whisk attachment). Make sure the sugar is completely dissolved as there should be no granules. Take your time with this step.
  • Add the eggs one at a time while mixing on medium low speed. Add the next egg only when the previous egg has been completely incorporated. This helps prevent any separation between the eggs and butter. Keep mixing until the color turns pale yellow and becomes fluffy.
  • Sift the flour, milk powder, and baking powder together. Add them into the batter and fold it in until it's combined.
  • Next, zest a large orange and chop up the orange segments into pieces. Gently fold the zest and orange pieces into the batter.
  • Pour the batter into a loaf pan, and using a spatula create a well in the center. This will help the pound cake rise fully. (Optional: top with 3 to 4 thin slices of orange, about ⅛ inch thick. See Note 2.) If using a non-coated pan, line your pan with parchment paper or butter the insides. Non-stick pans should be fine as the amount of butter in the batter should help it release.
  • Bake at 375 degrees F for the first 10 minutes. Then lower the heat to 338 degrees F and bake for 45 minutes or until golden brown and a toothpick inserted comes out clean.

Nutrition Facts : Calories 260 kcal, Carbohydrate 33 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 77 mg, Sodium 22 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving

CHOCOLATE "WET" CAKE



Chocolate

Make and share this Chocolate "wet" Cake recipe from Food.com.

Provided by Shirl J 831

Categories     Dessert

Time 35m

Yield 24 serving(s)

Number Of Ingredients 15

2 cups sugar
2 cups flour, sifted
1/2 cup butter
1/2 cup shortening
4 tablespoons cocoa powder
1 cup water
1/2 cup buttermilk
1 teaspoon vanilla
1/2-1 teaspoon cinnamon
2 eggs
2 tablespoons cocoa
2 tablespoons milk
1/2 cup butter
2 1/2 cups powdered sugar
1/2 cup chopped nuts (optional)

Steps:

  • Heat oven to 400. it is important the oven is at the right temperature for this recipe, so leave ample time to preheat. Grease and flour 9x13 pan. In a large bowl, combine sugar and flour. In a heavy pan bring butter, shortening cocoa and water to boil, then add buttermilk, vanill, cinnamon and eggs; mix well. the batter will be thin and may spatter. pour into pan and bake 400 for 25 minutes. For the frosting, bring the cocoa, butter and milk to boil. Pour into bowl and add sugar till the frosting reaches desired consistency. Stir in nuts if using. Spread over cooled cake.

CHOCOLATE ORANGE CAKE RECIPE



Chocolate Orange Cake Recipe image

The best chocolate orange cake recipe with an easy chocolate orange cake frosting! If you love Terry's Chocolate Orange, this moist chocolate orange cake recipe is for you! You'll love this dark chocolate orange cake!

Provided by Chenée Lewis

Categories     Dessert

Time 45m

Number Of Ingredients 19

3 tbsp orange zest (packed)
1 ¾ cup granulated sugar
2 cup all-purpose flour
¾ cup unsweetened cocoa powder
½ tsp espresso powder
1 ½ tsp baking powder
½ tsp baking soda
¾ tsp salt
⅔ cup vegetable oil
2 large eggs (room temperature)
1 cup full-fat buttermilk (room temperature)
2 tsp pure vanilla extract
1 cup orange juice (freshly squeezed)
1½ cup salted butter (room temperature (3 sticks))
5¼ cups powdered sugar
¾ cup unsweetened cocoa powder
1 tsp pure vanilla extract
2 tbsp orange zest
3 tbsp freshly squeezed orange juice (plus extra as needed )

Steps:

  • Preheat oven to 350°F. Line two 8-inch round cake pans with parchment paper and spray with baking spray.
  • In a large bowl, whisk together sugar, zest, flour, baking powder, baking soda, espresso powder, cocoa powder and salt. Press with a rubber spatula for 1 minute to release lemon oils.
  • Stir in vegetable oil until dry ingredients are well coated, followed by eggs and vanilla.
  • Stir in buttermilk until well combined. Batter should be thick.
  • Heat orange juice in microwave for 45 seconds on high, or until hot. Immediately stir into batter and whisk until just smooth.
  • Add batter evenly to prepared cake pans and bake in preheated oven for 35 minutes, or until a toothpick entered into the center of the cakes comes out smooth.
  • Cool cake layers slightly in cake pans, then transfer to a wire rack to cool completely before adding frosting.

Nutrition Facts : ServingSize 1 slice, Calories 651 kcal, Carbohydrate 96 g, Protein 6 g, Fat 31 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 74 mg, Sodium 416 mg, Fiber 4 g, Sugar 72 g, UnsaturatedFat 7 g

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