Description
A tender loaf cake infused with rich chocolate and zesty orange flavor, perfect for tea or coffee.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 cup orange juice
- 1 teaspoon orange zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. Measure and set out all ingredients. Zest the orange before juicing it.
- In a large bowl, cream the softened butter and sugar until light and fluffy, about 2–3 minutes with a hand mixer. Add the eggs one at a time, beating well after each. Stir in the orange juice, orange zest, and vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture. Mix gently until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
- Allow the loaf to cool in the pan for 10 minutes. Then run a knife around the edges and transfer the cake to a wire rack. Cool completely before slicing. For extra shine, brush with a light orange glaze or spread softened marmalade while still warm.
Notes
For best flavor, use fresh orange zest. The cake is great for afternoon tea and freezes well.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 264
- Sugar: 21g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg