Chocolate Orange Loaf Cake
Delicious
orange chocolate sponge with chocolate orange butter cream and chocolate orange
pieces
Ingredients
- 2 large Eggs
- ½ tsp Baking soda
- 2 tbsp Lyle's Golden corn syrup
- 1 cup All purpose flour/plain flour, sifted (115g)
- 1-1/4 sticks Soft unsalted butter (160g)
- 1 cup Brown sugar (I used slightly more than ½ cup = 70g)
- makes one 8 x 4½ inches cake pan (lined)
- 3 tbsp Unsweetened cocoa powder, sifted (Valrhona cocoa powder 68%)
- zest of 2 regular orange and juice of 1 (1/3 cup = 60g orange juice - from one orange)
Instructions
First, Preheat
the oven to 165 ° C and cover with parchment paper on all sides.
Then, Beat
the already soft butter with the corn syrup and sugar until you get a fairly
smooth American coffee cream, although the sugar has a little.
Mix the
flour, baking soda and cocoa powder, then mix in the syrup mixture a tablespoon
of dry ingredients before beating an egg. Then add a few spoonfuls of dry
ingredients before beating in the second egg.
Continue
beating the remaining dry ingredients, then add, still beating, the orange peel
and finally, gradually, the juice. At this point, the batter may suddenly
appear padded, as if slightly curdled.
Pour and
scrape into the prepared baking pan and bake for about 40 to 45 minutes. Check
well 5 minutes before and prepare to leave in the oven for 5 more minutes if
necessary. A cake tester will not come out entirely clean, because the purpose
of this cake, however light, is simply to have a hint of inner viscosity.
Let cool a
little in the pan on a rack, then unmold carefully and cool on the grill.
I added
candied orange peel as a garnish. Happy Coking Time.
