Description
This decadent Chocolate Orange Loaf Cake combines the rich flavors of cocoa and dark chocolate with the bright, zesty freshness of orange. Moist and tender with a luscious dark chocolate ganache topping, it makes an ideal dessert or indulgent snack for chocolate and citrus lovers alike.
Ingredients
Scale
Dry Ingredients
- 1¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 2 large eggs
- Zest of 2 oranges
- â…“ cup fresh orange juice
- ½ cup plain yogurt or sour cream
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Chocolate
- ½ cup chopped dark chocolate (or chips)
Ganache
- â…“ cup heavy cream
- ½ cup dark chocolate (chopped)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper to ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate large bowl, whisk the eggs, granulated sugar, vegetable oil, plain yogurt (or sour cream), orange zest, fresh orange juice, and vanilla extract until the mixture is smooth and homogeneous.
- Incorporate Dry into Wet: Gradually add the dry ingredients into the wet ingredients while stirring gently. Carefully fold in the chopped dark chocolate to distribute it evenly through the batter without deflating it.
- Transfer Batter: Pour the batter into the prepared loaf pan, smoothing the surface with a spatula. Tap the pan gently on the counter to release any trapped air bubbles.
- Bake: Place the loaf pan in the oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs but no wet batter.
- Cool Cake: Allow the loaf to cool in the pan for about 10 minutes before transferring it onto a wire rack to cool completely, which prevents sogginess from trapped steam.
- Prepare Ganache: To make the ganache, heat the heavy cream on the stovetop or microwave until hot but not boiling. Pour this hot cream over chopped dark chocolate and let it sit for 1 minute, then stir until the mixture is smooth, shiny, and fully combined.
- Apply Ganache: Pour the ganache evenly over the cooled loaf cake, allowing it to drip slightly over the edges. Sprinkle additional orange zest on top for an extra pop of citrus aroma and color.
- Serve: Once the ganache has slightly set, slice the cake and enjoy this harmonious blend of rich chocolate and vibrant orange flavors.
Notes
- Use fresh orange juice and zest for the best citrus flavor.
- Make sure the cake is fully cooled before pouring ganache to prevent it from melting.
- You can substitute yogurt with sour cream for a slightly tangier taste.
- Dark chocolate with at least 60% cacao is recommended for the best balance between bitterness and sweetness.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
