Skip to main content

Chocolate Orange Loaf Cake



A Nigella Lawson recipe, this chocolate orange loaf cake had been tried by many bloggers and all of them agreed that this recipe is for keeps.   This cake is moist, soft  and full of orangy flavour which is  befitting for breakfast or for tea.  To give it a facelift, I just sprinkled some Demerara sugar on top.





Recipe for Chocolate Orange Loaf cake  (adapted from  Anncoojournal )

    Ingredients
  • 160 gm soft butter
  • 2 Tbsp golden syrup
  • 70 gm brown sugar
  • 115 gm plain flour
  • 1/2 tsp baking soda
  • 3 Tbsp Valrhona cocoa powder
  • 2 eggs
  • 60 ml orange juice
  • Zest from 2 oranges
Method
  1. Line a loaf pan with parchment paper, set aside.
  2. Sift the plain flour with baking powder and cocoa powder, mix well.
  3. Beat butter with the syrup and sugar until you have a fairly smooth caffe Americano cream, though the sugar will have a bit of grit about it.
  4. Add 1 tablespoonful of flour mixture before beating an egg.  Then add another couple of spoonfuls of the flour mixture before beating in the second egg.
  5. Carry on beating in the remaining flour mixture and then add, still beating, the orange zest and finally, gradually, the juice. At this stage, the batter may suddenly look dimpled, as if slightly curdled. No need to panic!
  6. Pour and scrape into the prepared pan and bake in a preheated oven @ 325 deg.F/165 deg.C  for 45 minutes, though check 5 minutes before and be prepared to keep it in the oven 5 minutes longer if need be. A cake tester won't come out entirely clean, as the point of this cake, light though it may be, is to have just a hint of inner stickiness. Let cool a little in its pan on a wire rack, then turn out with care and leave on the rack to cool.





 I'm linking this post to the Little Thumbs Up event, theme for this month is 'Orange', organised by
and hosted by  Ann of  Anncoojournal

Comments

  1. jong belegen kaasApril 17, 2014 at 5:42 PM

    i love this simple cake...love chocolate and orange flavour

    ReplyDelete
    Replies
    1. Yes, it's a combination made in heaven!

      Delete
  2. Your bread looks de-li-cious! I love orange and chocolate combination :)

    ReplyDelete
  3. Cheah, this looks rather easy to put together and I know for sure chocolate and orange go so well together!

    ReplyDelete
  4. Cheah, I've baked this yummy cake many times. Definitely a keeper recipe :)

    ReplyDelete
  5. There's few bloggers been baking chocolate orange loaf lately, oh....just cant decide which one to tadte first. All seems so yummy and delicious.

    ReplyDelete
  6. yup, what a coincidence! this shows how popular the cake is!

    ReplyDelete
  7. Beautiful flavours, Cheah, and the cake looks fantastic!

    ReplyDelete
  8. Hi Cheah, I've seen this at Ann's blog and already bookmarked to try. Now with this post, I know I must try it. Love simple cakes with both chocolate and orange flavour, especially the rind in the cake.

    ReplyDelete
    Replies
    1. Yes, the rind does enhance the flavour and aroma of the cake.

      Delete
  9. A simple cake but a delicious one!!
    I love the rich looking texture :)

    ReplyDelete
  10. Cheah, sorry for the late visit. My children are still on school holidays, followed by the long Easter holidays, I was flatten. By the way, really like your chocolate orange cake. The combination of orange & chocolate flavour is just as good as the combination of matcha and red bean, haha!

    ReplyDelete
  11. Yep, a great recipe which I have tried a few times already..a keeper indeed:)

    ReplyDelete
  12. Hi Cheah,

    I love this recipe too! I think it is a keeper too.

    Your cake is delicious and moist too :D

    Zoe

    ReplyDelete
  13. Hi Cheah,
    I baked this cake too. It is indeed a keeper.
    Love how you give it a facelift with Demerara sugar sprinkle on, it's simply beautiful.
    mui

    ReplyDelete
  14. I have this in the oven baking at the moment - the mixture was lovely and rich so I'm anticipating a great cake! My only comment is that I like measurements in ounces as I find grams so fiddly to read on my dial scales.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Gula Melaka Kuih Talam ~ 椰香打南糕

After successfully making the  Kuih Talam  with much trial and error, I ventured into trying out making this Gula Melaka Kuih Talam.  What is gula melaka one may ask?  Simply put, it's just palm sugar made from coconut palm.  The slightly saltish top coconut layer pairs very well with the dark and intense flavour of the palm sugar from the bottom layer, and this kuih can be served for breakfast or snack on at any time of the day.






Gula Melaka Kuih Talam ~  椰香打南糕  

Ingredients (A)
150 gm gula melaka/palm sugar350 ml water2 pandan/screwpine leaves60 gm rice flour25 gm green pea flour1.1/2 Tbsp tapioca flour100 ml thick coconut milk1/4 tsp lye/alkaline water(B)  Top coconut layer 1.1/2 Tbsp tapioca flour30 gm rice flour15 gm green pea flour100 ml thick coconut milk250 ml water1/2 tsp saltMethod for (A) Cook gula melaka, water and pandan leaves till gula melaka is dissolved, strain into a bowl and let cool.Mix the rice flour, green pea flour, tapioca flour with the cooled gula melaka syrup…

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.