For those of you who have not discovered Joy The Baker, allow me to introduce her. She’s amazing food blogger that has been decorated with many blog awards and writes about amazingly tasty things and you can really get a feel for her personality through her writing, which I love. It’s definitely something to aspire to. That said I decided to try out one of her recipes, for her Chocolate Orange Cream Cheese Pound Cake!
I don’t know about you but whenever I think about oranges and chocolate I get the visual of the candy you could get at the store of the chocolate that was shaped like an orange that you had to slam against the table and it would crack into a bunch of different pieces. The chocolate also tasted as if it had been infused with orange, which I remember the first time that I tried it being weird.
That said, my taste buds have progressed passed that and now I loved chocolates infused with different flavor profiles. It’s an adventure for them really. So when I came across her post with this recipe I had to try it.
Chocolate Orange Pound Cake (From Joy the Baker)
makes one 9×5-inch loaf
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
2 tablespoons orange zest
1 (8 ounce) package cream cheese, softened
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
4 large eggs
2 teaspoons vanilla extract
1 cup dark chocolate pieces
Place a rack in the center of the oven and preheat to 325 degrees F. Grease a 9×5-inch baking pan and dust with flour. Set aside.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
On a clean cutting board or counter, place the granulated sugar. Add the orange zest. With a bench scraper or the back of the spoon, work the zest into the granulated sugar, creating a fragrant and orange flavored sugar. Set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment, cream together softened butter and cream cheese. Stop the mixer occasionally to scrape down the bowl and make sure that the butter and cream cheese are evenly mixed. Add the citrus zest to the butter and cream cheese mixture, and beat on medium speed until smooth and creamy, about 3 minutes.
Stop the mixer. Scrape down the sides of the bowl. On medium speed, beat in one egg at a time, beating for one minute after each addition. Stop the mixer and scrape down the sides of the bowl as necessary. Beat in vanilla extract.
Add dry ingredients all at once. Beat on low speed until dry ingredients are completely incorporated. Fold in the chocolate pieces.
Spoon batter into prepared pan. Bake for 50-60 minutes, rotating once or twice during baking. Bake until a skewer inserted in the center comes out clean, or with just a few crumbs.
*Some readers are finding that the cake takes up to 75 minutes to fully cook. You might consider loosely placing a foil tent over the cake after about 45 minutes of baking. This will keep it from browning too much, and help the center bake up.
Cake will last, well wrapped at room temperature, for up to four days.
As you can see if you click over to her site (which you should do!), she takes awesome pictures, but I’ve included mine so you can see the variation.
This makes a great tea snack for my tea drinkers out there!