Wet Chocolate L Orange Pound Cake
Dive into decadence with the Wet Chocolate L Orange Pound Cake, a match made in dessert heaven! This luxuriously moist pound cake combines the rich, fudgy allure of unsweetened cocoa with the bright, zesty tang of fresh orange juice and zest, creating layers of bold, complementary flavors. Semi-sweet chocolate chips add pops of indulgent texture, while a delicate dusting of powdered sugar provides an optional touch of elegance. Perfectly balanced with creamy whole milk and softened butter, this dense yet tender cake boasts a delightfully moist crumb that’s ideal for slicing and savoring with coffee, tea, or even as a standalone treat. With just 20 minutes of prep, this recipe is a deliciously easy way to impress at any gathering or dessert table. Whether you’re searching for a chocolate orange cake recipe, moist pound cake, or gourmet loaf cake, this recipe checks all the boxes—prepare to fall in love with every slice!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 2 cups Granulated sugar
- 1 cup Unsalted butter, softened
- 4 units Large eggs
- 0.5 cup Whole milk
- 0.5 cup Fresh orange juice
- 1 tablespoon Orange zest
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 cup Semi-sweet chocolate chips
- 2 tablespoons Powdered sugar (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan thoroughly and dust with cocoa powder to prevent sticking.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar using an electric mixer until light and fluffy, about 3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
Stir in the vanilla extract, orange juice, and orange zest until well combined.
Add the dry ingredients to the wet mixture in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Fold in the semi-sweet chocolate chips gently using a spatula.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a skewer inserted into the center comes out with a few moist crumbs.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then turn it out onto a wire rack to cool completely.
Optional: Dust the top of the cake with powdered sugar before serving for a decorative finish.
Slice and enjoy your deliciously moist chocolate and orange pound cake!
Nutrition Facts
Calories |
4119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 759 mg | 253% | |
| Sodium | 1960 mg | 85% | |
| Total Carbohydrate | 849.4 g | 309% | |
| Dietary Fiber | 84.0 g | 300% | |
| Total Sugars | 526.7 g | ||
| Protein | 101.1 g | 202% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 531 mg | 41% | |
| Iron | 48.1 mg | 267% | |
| Potassium | 3699 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
