Chocolate Orange Sour Cream Pound Cake
At Christmas time we were always thrilled if we received a chocolate orange. If you coarsely chop one up and add it to this tender, buttery cake you end up with a cake that will be just as well received as a chocolate orange. You can marbleize this cake or leave it as a vanilla-orange batter, with the Chocolate Orange pieces, dotted throughout the cake. Not as heavy as a pound cake, but moist and delicious. I highly recommend.
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INGREDIENTS
Nutrition- 1⁄4cup semisweet chocolate, melted and cooled (optional)
- 3⁄4cup unsalted butter
- 1 1⁄3cups sugar
- 3
- 1cup sour cream
- 2teaspoons pure vanilla extract
- 1 1⁄2teaspoons orange oil
- 1
- 1⁄4cup milk
- 3⁄8teaspoon salt
- 1⁄2teaspoon baking soda
- 2 1⁄2teaspoons baking powder
- 3cups all-purpose flour
- 175
Garnish
- variety of melted chocolate
Glaze
- orange juice
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DIRECTIONS
- Preheat the oven to 350°F
- Generously grease a 9 inch tube pan or bundt cake pan or two 8 by 4 inch, or two 9 by 5 inch loaf pans with non stick cooking spray.
- Melt the chocolate and set aside.
- Cream the butter and the sugar until fluffy.
- Beat in the eggs, sour cream, orange zest and extracts , blending well.
- Fold in the dry ingredients, scraping the bottom of the bowl to make sure it is all blended.
- Stir in the milk, and then fold in the chocolate.
- Remove 1/2 up of the batter and mix with the melted chocolate.
- Spoon white batter into pan and then drop spoonfuls of the chocolate batter on top of that. Swirl briefly with a knife to marbleize.
- Bake until cake springs back when lightly touched with fingertips, about 45-65 minutes (depending on pans used).
- Dust with confectioners’ sugar or drizzle on melted white and dark chocolate or melted milk chocolate.
- Alternatively, you can glaze with an orange juice and confectioner’s sugar glaze.
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