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- user reviews (12)
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1 1/4
sticks unsalted butter, softened (10 Tbsp.)
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2
tablespoons golden syrup (such as Lyle's) or dark corn syrup
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1
cup dark brown sugar, packed
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1
cup all-purpose flour
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1/2
teaspoon baking soda
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3
tablespoons unsweetened cocoa powder, sifted
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2
eggs
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Zest of 2 small oranges (1 Tbsp.) and juice of 1 small orange (3 Tbsp.)
1. Preheat oven to 325 degrees F. Line a 9x5x3-inch loaf pan with parchment paper. Grease sides of pan or line with a paper loaf-pan liner.
2. In large bowl, with electric mixer beat the butter, syrup (brush a little oil on your tablespoon measure before measuring the syrup to help remove it from spoon), and sugar until fairly smooth.
3. In a separate bowl combine flour, baking soda, and cocoa powder. Beat 1 tablespoon of the dry ingredients into the syrup mixture, then beat in one egg. Add another couple of spoonfuls of dry ingredients before beating in the remaining egg.
4. Beat in remaining dry ingredients, and then add, while still beating, the orange zest. Gradually add the juice. The batter may look slightly curdled.
5. Pour batter into the prepared pan. Bake for 45 minutes (edges should look dry and center of cake may have dipped slightly). Cool in pan on wire rack. Carefully remove from pan and cool completely. Makes 6 servings and leftovers.
- Make Ahead Tip The Chocolate Orange Loaf Cake can be baked up to 3 days ahead. Wrap tightly in plastic and store in airtight container. will keep for 5 days total.
- Calories 262,
- Protein (gm) 3,
- Carbohydrate (gm) 34,
- Fat, total (gm) 13,
- Cholesterol (mg) 73,
- Saturated fat (gm) 8,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 23,
- Vitamin A (IU) 389,
- Vitamin C (mg) 3,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 87,
- Potassium (mg) 93,
- Calcium (DV %) 30,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
This loaf cake totally sank in the middle, and the taste was just okay. Would not make again.
2/7/2012 08:19:32 AM Report AbuseThis is absolutely wonderful! I used zest of only one orange because that is what I had on hand and was simply delicious and had a superb texture. The middle does sink but the cake was done all the way through.
1/16/2012 10:18:54 AM Report AbuseCake turned out dark and chocolatey as I was hoping (wanted to add a bright orange glaze) but it would have had more depth of flavor with a little salt added to the ingredients. I find any baked sweet goods to be flat tasting without a little salt to bring out the flavors.
11/2/2011 04:11:59 PM Report AbuseI used Agave syrup instead of corn syrup. The cake had a great taste, but was a tad dry, especially around the edges. 325 was fine for me. I sprinkled powdered sugar on top before serving it and got more than 6 slices out of it. Next time I will use a little more syrup, a loaf pan of better quality, and won't bake it as long. If it is still dry, I will make a chocolate ganache with Grand Marnier to top each serving.
10/7/2011 11:24:51 AM Report AbuseWhat is a serving for this recipe? The recipe states it serves 6 and leftovers. I am on a strict diet and the nutritional values don't state the serving size.
2/21/2011 12:19:57 PM Report Abuse