Decadent Chocolate Orange Pound Cake Recipe
Picture this: a warm, buttery slice of pound cake, infused with the bright citrusy flavor of mandarin oranges, and drizzled with velvety chocolate orange buttercream frosting. The combination of chocolate and orange might seem unconventional at first, but trust me, it’s a match made in dessert heaven.
As a chef specializing in British cuisine, I am always on the hunt for unique and delicious flavor combinations that will take my desserts to the next level. When it comes to this Chocolate and Orange Buttercream Pound Cake Recipe, I can assure you that it is the perfect balance of sweetness, zest, and richness that is guaranteed to make your taste buds sing.
One bite of this cake will transport you to a cozy afternoon tea or an elegant dinner party, where every guest’s palate is satisfied and delighted by the magic happening inside their mouths. Whether you’re craving something indulgent for dessert or looking for a show-stopper cake to bring to your next gathering or birthday party, this Chocolate and Orange Buttercream Pound Cake Recipe will not disappoint.
Are you ready to learn how to make this delectable treat? Keep reading for a list of ingredients and step-by-step instructions on how to create this masterpiece. Trust me; it’s worth it!
Why You’ll Love This Recipe
Looking for a delectable treat that will satisfy your cravings for something sweet and tangy? Look no further than this Chocolate and Orange Buttercream Pound Cake recipe! Here are a few reasons why you’ll love this recipe:
First, there’s the irresistible combination of chocolate and orange. The rich, buttery pound cake is infused with fresh mandarin oranges as well as cocoa powder and chocolate chips, giving it a perfect balance of flavors. And who doesn’t love the classic pairing of orange and chocolate?
Next up is the creamy and flavorful orange buttercream frosting. Made with butter, heavy cream, orange marmalade, and powdered sugar, this frosting is packed with juicy orange flavor that complements the rich chocolate cake perfectly.
And let’s not forget that this recipe is easy to make! All you need are a few basic ingredients like flour, baking soda, eggs, sugar, and milk. With just a little bit of mixing and baking time in the oven, you’ll have a delicious dessert in no time.
Finally, this recipe is versatile. You can serve it as a bundt cake or loaf cake to suit any occasion. Add a white chocolate glaze on top or serve it with fresh whipped cream for an extra special touch. This Chocolate and Orange Buttercream Pound Cake recipe is sure to be a hit at your next birthday party or family gathering.
So what are you waiting for? Give this recipe a try today and discover for yourself why it’s so beloved by cake lovers everywhere!
Ingredient List
Before we start baking, let’s take a closer look at the ingredients list for our delectable Chocolate and Orange Buttercream Pound Cake. Here’s what you’ll need:
For the cake:
- 2 cups of all-purpose flour
- 1 tsp of baking powder
- 1 tsp of baking soda
- A pinch of salt
- 1 cup of unsalted butter, at room temperature
- 1 ½ cups of granulated sugar
- 3 eggs, at room temperature
- ¼ cup of orange juice
- 1 tbsp of orange zest
- ½ cup of milk
For the chocolate-orange swirl:
- ¾ cup of semi-sweet chocolate chips, finely chopped
- 2 tbsp of unsweetened cocoa powder
- 2 tbsp of instant coffee
For the orange buttercream frosting:
-1 cup unsalted butter, softened
-4 cups powdered sugar
-3 tbsp heavy cream
-Zest and juice of one mandarin orange
Make sure to gather all these ingredients before starting to prepare the cake.
The Recipe How-To
Now it’s time to get baking! Here are the detailed instructions for making this delicious Chocolate and Orange Buttercream Pound Cake Recipe.
Ingredients
Make sure you have all of your ingredients ready before you start baking. Here’s what you’ll need:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 cup unsalted butter, at room temperature
- 1 cup milk
- 2 tsp pure vanilla extract
- 1/4 cup instant coffee powder or very strong coffee
- 1/2 cup cocoa powder
For the Orange Buttercream:
- 1 cup unsalted butter, softened
- 5 cups powdered sugar, sifted
- 1 tbsp. orange zest
- 1/4 cup fresh squeezed mandarin orange juice or regular orange juice
- Pinch of salt
For the Chocolate Orange Glaze:
- 1/2 cup heavy cream
- 8 oz finely chopped chocolate orange candy
- 2 tbsp. orange marmalade
Step-by-step instructions
Step 1: Preheat your oven to 350°F (175°C) and prepare your bundt pan by greasing it with butter and dusting with flour.
Step 2: In a medium bowl, whisk together flour, baking soda, and salt.
Step 3: In a large bowl, beat butter and granulated sugar until light and fluffy. Gradually add eggs one at a time, beating well after each addition.
Step 4: Mix in the instant coffee or strong coffee into the milk until dissolved, then add into the butter/sugar mix with vanilla.
Step 5: Sift in cocoa powder and mix until fully incorporated.
Step6: Gradually mix in the dry ingredients into the wet butter/sugar/coffee mixture in three parts.
Step 7: Pour the batter into the prepared bundt pan, and bake for about 60-70 minutes, or until a toothpick or cake tester comes out clean.
Step 8: Remove from oven and let cool for about 15 minutes. Then remove from pan and cool on a wire rack.
Step 9: While your cake cools, prepare your Orange Buttercream. Cream together butter, powdered sugar, orange zest, mandarin or regular orange juice, and salt until light and fluffy.
Step 10: Once the cake is cool to the touch, use a spatula or knife to spread the Orange Buttercream on top of the cooled cake.
Step 11: For the Chocolate Orange Glaze, heat heavy cream in a small saucepan over medium heat until just simmering. Pour over finely chopped chocolate orange candy and whisk until smooth with a pinch of salt. Add in orange marmalade to enhance the flavor.
Substitutions and Variations
When it comes to making a cake, sometimes we don’t have all the ingredients listed in the recipe or we want to try something new. Fear not, I have some substitutions and variations for this Chocolate and Orange Buttercream Pound Cake that I think you’ll love.
If you don’t have mandarin orange or orange marmalade on hand, you can substitute it with orange peel or orange zest. Simply grate the outer part of an orange until you reach the white part and use that instead. This will give the cake a fresher taste than if you use marmalade.
For the buttercream frosting, if you don’t have heavy cream on hand, you can use whole milk instead. It may give a slightly different texture but it will still be delicious. If you’re looking for a dairy-free alternative, coconut cream works well too.
You can also play around with the chocolate element of this cake. Instead of using chocolate chips, try using white chocolate chips or even dark chocolate chips for a richer flavor. You can also create a white chocolate glaze to drizzle over the cake once it’s cooled.
If you’re feeling adventurous and want to switch up the base cake recipe, try making this into an almond sponge cake or a vanilla pound cake by simply omitting the cocoa powder and adding almond extract or vanilla extract respectively.
This recipe is versatile and can be adapted to your liking, so feel free to experiment with different flavor combinations and make it your own!
Serving and Pairing
The combination of rich chocolate and tangy orange in this pound cake recipe creates a delightful experience for your taste buds. A slice of this cake pairs perfectly with a hot cup of tea or coffee in the morning or afternoon. Better still, it makes for an irresistible dessert after dinner.
To serve the Chocolate and Orange Buttercream Pound Cake, cut it into thick slices and top it with a dollop of orange buttercream frosting. This luscious icing is made from whipping together heavy cream, butter, powdered sugar, and mandarin orange marmalade. The finishing touch is a sprinkle of orange zest on top.
If you’re feeling extra indulgent, consider pairing it with a scoop of vanilla ice cream or whipped cream. It will turn this cake into an extraordinary dessert that will have everyone asking for seconds.
For a special occasion such as a birthday party, weddings or potlucks, decorate your Chocolate and Orange Buttercream Pound Cake using your creativity. You can make it festive by drizzling white chocolate glaze on top or adding vibrant fresh fruit – sliced strawberries, blueberries or raspberries – to the presentation platter.
One more idea to take the ‘orange-chocolate’ combo to another level. Make some juicy segments from whole oranges (or use canned mandarin oranges) and arrange them on the serving platter alongside the sliced cake to complement the flavors of the Chocolate and Orange Buttercream Pound Cake.
This cake recipe’s versatility shines bright when thinking about pairing. The chocolate-orange bundt cake can be paired with even stronger tasting beverages like espresso or café mocha but one can also serve lighter drinks such as iced tea and spritzers with mint or berries that cut through the richness of the cake.
Trust me; this cake’s heavenly taste will tantalize your senses with every bite, perfect for celebrations or just treating yourself to a decadent treat.
Make-Ahead, Storing and Reheating
The Chocolate and Orange Buttercream Pound Cake Recipe is a great make-ahead dessert that can be stored for several days in the refrigerator. Once you have made the pound cake, allow it to cool completely before wrapping it tightly with plastic wrap or aluminum foil. This will ensure that the cake stays moist and fresh.
To store the cake, place it in an airtight container or wrap it well with plastic wrap. You can also freeze the cake for up to two months. Allow it to thaw at room temperature before reheating.
When reheating the cake, preheat your oven to 325°F (165°C). Remove the cake from its storage container or wrapper and transfer it to a baking sheet lined with parchment paper. Bake the cake for 10-15 minutes, or until warm.
To add an extra touch to your reheated slice of pound cake, serve it with a drizzle of warm chocolate ganache or white chocolate glaze. This will create a decadent taste that will make you savor every bite.
When storing any leftover buttercream, keep it in an airtight container in the refrigerator for up to three days. You can also freeze the buttercream for up to three months. Simply defrost in the refrigerator overnight and give it a good whisk before using again.
In conclusion, making and storing this scrumptious Chocolate and Orange Buttercream Pound Cake Recipe is easy and convenient. It’s perfect for special occasions or simply indulging in a delicious treat when your sweet tooth is calling out for something truly satisfying.
Tips for Perfect Results
To ensure a perfect and delicious cake, there are some essential tips to keep in mind while preparing and baking the Chocolate and Orange Buttercream Pound Cake.
First off, make sure all your ingredients are at room temperature. This will help to create a homogenous mixture and blend the components better. When cold ingredients are added into a batter, it can cause lumps that can affect the texture of the cake.
Another crucial tip is to measure your ingredients accurately, especially when it comes to flour. Measuring too much or too little can affect the texture and structure of the cake. To get an accurate measurement, use dry measuring cups filled to the top and then level them off with a knife.
It’s also important not to overmix your batter once you add the flour. Too much mixing can cause gluten formation and lead to a dense, tough cake instead of a soft, moist one. Once the flour has been added, mix until just combined.
To ensure that the cake stays moist, don’t over-bake it. Over-baking can cause dryness and lead to a crumbly texture. Begin testing your cake for doneness after 50-60 minutes of baking by inserting a toothpick into the center; if it comes out clean or with just a few crumbs, then your cake is done!
Finally, be patient when making the buttercream frosting. Allow enough time for the butter to soften before beating it with heavy cream, orange marmalade, powdered sugar, and orange zest until smooth and fluffy. Don’t be tempted to rush this process as it could result in lumpy frosting that won’t work well for icing your cake.
By following these simple tips, you’ll be on your way to making an incredibly tasty Chocolate and Orange Buttercream Pound Cake that will have everyone asking for seconds!
Bottom Line
:
In conclusion, this Chocolate and Orange Buttercream Pound Cake recipe is one that will leave you craving more. The combination of the rich cocoa powder and the tangy mandarin oranges creates an unforgettable flavor profile. The orange buttercream frosting brings it all together with its smooth and luscious texture.
Making variations to the original recipe as well as pairing it with either fruity or creamy sauces can elevate the taste to a whole new level. Additionally, baking a delicious cake at home can be both therapeutic and rewarding. This recipe is easy to make with no complicated steps, making it suitable for anyone craving a homemade bundt cake.
With our easy-to-follow instructions, useful tips, and ingredient list, you are well on your way to creating a decadent and delightful dessert for any occasion. So go ahead, gather your ingredients, preheat your oven, and let’s bake a mouth-watering Chocolate and Orange Buttercream Pound Cake together!
Chocolate and Orange Buttercream Pound Cake Recipe
Ingredients
CAKE
- 1/2 cup cocoa
- 1 tablespoon instant coffee
- 1 cup granulated sugar
- 1/2 cup softened butter
- 4 eggs
- 1/4 cup milk
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
ORANGE BUTTER CREAM
- 1/2 cup softened butter
- 1/2 cup very cold heavy cream
- 1/4 cup orange marmalade or 1/4 cup marmalade
TOPPING
- 1 cup whipping cream, for topping
- 1 can mandarin orange, drained,for topping
Instructions
- Preheat oven to 350 degrees.
- Place wax paper on ungreased bottom of a 91/2x51/2 inch loaf pan.
- CHOCOLATE CAKE: Put all ingredients in a large bowl.
- Beat 5 minutes with electric mixer, starting at low speed and increasing to high when flour is no longer visible.
- Pour into pan and bake 45-50 minutes or until center of cake springs back when touched lightly with your fingertip.
- Cool 10 minutes and loosen sides with metal spatula.
- Cool completely on a cake rack then slice horizontally into 3 layers.
- ORANGE CREAM: Cream butter at high speed with electric mixer until light in color.
- Add heavy cream, 1 tbsp at a time, beating well after each addition.
- Add orange jam 1 tbsp at a time.
- Spread mixture between cake layers.
- TOPPING: Pour whipping cream in a bowl and freeze 40 minutes before beating.
- Beat at high speed with electric mixer for 2-3 minutes or until thick and spreadable.
- Use to ice layer cake.
- Drizzle with liquid chocolate over icing (like stripes).
- Decorate top center with canned mandarin oranges.
- Chill until ready to serve.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.