Saturday, 7 December 2013

Orange Chocolate Pound Cake Loaded With Dark Chocolate Chips

I am sure for those who love pound cake there are always one or two safe-keep recipes on hand which you can mix and match for different flavour. For me, Lemon Pound Cake has being my all-time favourite whenever it comes to tea cake but for the post I will be sharing a recipe on Orange Chocolate Pound Cake which is loaded with mini dark chocolate chips.


ORANGE CHOCOLATE POUND CAKE


I made these mini loaves as gifts for friends who love both orange and chocolate flavoured cakes during a Tea Party last week. This orange infused cake is soft, moist and fluffy plus it is loaded with generous amount of mini dark chocolate chips inside out. Although most pound cake recipes called for equal amount of butter, sugar and flour in “1 : 1 : 1” ration but for this recipe I reduce the sugar used to 180g instead of 200g due to the chocolate chips which adds sweetness to the cake too.


(Make 4: 5.5 x 9.5 x 4.5cm | Preparation: 10 minutes | Baking: 25 minutes)

Ingredients:
  • 200g Unsalted Butter, soften
  • 180g Caster Sugar
  • 130g All-purpose Plain Flour
  • 70g Self-Raising Flour
  • 1/2 Teaspoon Baking Powder
  • 4 Eggs (55g each)
  • 80ml Freshly Squeeze Orange Juice
  • Zest of 2 Medium Orange
  • 1 Teaspoon Vanilla Extract
  • 1 Tablespoon Valrhona Dutch-Processed Cocoa Powder
  • 60g Mini Dark Chocolate Chips
  • Extra Chocolate Chips For Toppings, optional
Method:-
1. Preheat the oven to 180ºC (degree celsius). Grease baking tin and lined with greased proof paper (I used disposal baking case for this recipe).

2. Cream the butter and sugar together for 3 minutes, add in orange zest and continue to beat until light and fluffy (beating with an electric mixer for about 5 minutes on medium speed).

3. Add in vanilla extract and 1 egg at a time, beating well in between each additions.

4. On low speed, beat in half of the sieved flour mixtures (all-purposed flour, self-raising flour and baking powder) and follow by orange juice and remaining flours.

5. Set aside 1/4 of the batter and beat in 1 Tablespoon of Cocoa Powder till well-mixed. Add in chocolate chips to the remaining batter and stir well.

6. Divide the two batters alternatively into prepared baking tins. Topped them with generous amount of chocolate chips.

7. Bake it in preheated oven for 25 minutes or until a skewer inserted in the center and come out clean.

8. Remove cake from the oven, allow it to cool completely on a wire rack before cutting.

Tip:
~ You can used 200g of All-purpose flour + 1 Teaspoon Baking Powder instead of the two flours mentioned above.


Lastly the used of two type flours gave this cake a light and airy texture as compared to the traditional pound cake which used mainly all-purpose flour. For me using either one/two type of flours works great for this recipe so it’s all up to individual preference. Till then have a blessed weekend friends. Happy festive shopping……

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