Chocolate and Orange Buttercream Pound Cake
- Reviews 1
Ready In: 4 hrs
Serves: 6-8
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
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off