Recipe for chocolate and orange pound cake


Toronto-based master curator and baker Camille Wynne showcases its own homemade whole citrus marmalade in this moist and tender orange chocolate pound cake recipe. Find her easy-to-follow marmalade method here, but if you’re in a hurry, we’ve found that a good-quality store-bought version is a suitable substitute. Each slice of this dense, tender bread sports a marbled swirl of rich, bittersweet chocolate and sunny, aromatic citrus.

Featured in “Make peak season winter citrus last all year round.

Chocolate and orange pound cake

A tender, marbled bread with a balance of dark cocoa and candied citrus.

Yield: makes 1 loaf


2 hours, 25 minutes


  • Non-stick cooking spray

  • 3½ oz. dark chocolate, finely chopped (½ cup)

  • 2 tbsp. cocoa powder

  • 2½ cups all-purpose flour

  • 1¼ tsp. baking powder

  • ½ tsp. kosher salt

  • 1¼ cup unsalted butter, softened

  • 1¾ cup sugar

  • 5 large eggs, at room temperature

  • 2 tbsp. vanilla extract

  • ⅓ cups orange marmalade, finely chopped

  • 2 tbsp. finely grated orange zest


  1. Preheat the oven (with one of its racks positioned in the lower third) to 350°F. Grease a 9x5x3-inch loaf pan; line the pan with parchment paper and set aside.

  2. In a small metal bowl set over a pot of simmering water, add chocolate and melt, stirring occasionally, until smooth, 2 to 3 minutes. Remove from the heat, then stir in the cocoa until smooth and set aside.

  3. In a medium bowl, sift the flour, baking powder and salt. Put aside.

  4. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar and beat over medium-high heat until the mixture is pale and fluffy, about 5 minutes. Reduce the speed to medium and, one at a time, add the eggs, beating well and scraping the sides and bottom of the bowl with a silicone spatula between each addition. Stir in vanilla, then reduce speed to low, add flour mixture and mix until incorporated. Increase speed to medium-high and beat until batter is emulsified and completely smooth, about 30 seconds. Transfer half of the batter to a medium bowl and stir in the chocolate-cocoa mixture until well blended. To the other half of the dough, stir in the marmalade and orange zest.

  5. Using two ¼ cup cookie scoops (or two large spoons), drop alternate mounds of each batter into the prepared loaf pan. Using an offset spatula or butter knife, smooth the top surface, then cut a channel about ½ inch deep down the center of the length of the cake (this will help create an even indent while baking). cooking). Transfer to the oven and bake, rotating the pan about 180 degrees halfway through, until the cake is golden brown and a toothpick inserted in the center comes out clean, 70 to 85 minutes. (Cover the cake loosely with foil if it starts to get too dark before it’s cooked through).

  6. Remove the cake from the oven and let it cool in the pan for 20 minutes, then use the edges of the parchment paper to lift it out of the pan and place it on a wire rack to finish cooling to room temperature. Cut into slices and serve. Completely cooled leftovers can be wrapped tightly in plastic wrap and stored at room temperature for up to 1 week.

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