Orange-chocolate poundcake

I keep watching these Korean baking videos, and even though I am not Korean nor do I understand the language, I can still figure out what the ingredients they use are and what techniques were because yes, it really can be that simple. I wanted to do a dessert that just embraced the orange-chocolate combination, since I’m going to be doing that quite a bit anyways, and I went for a chocolate pound cake with orange slices baked into it. Now this was a bloody challenge. My attempt ended up with me severely overbaking the bottom of the cake just to get some roasting action on the orange slices, so I now know that I a. needed to slice the orange thinner, and b. just put them in later in the baking process to not affect the top of my cake. This is what happens when you try to learn baking techniques from videos that do not have English subtitles. Whoohoo.

For the chocolate pound cake:
1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
2 sticks unsalted butter
1/3 cup cocoa powder
1/4 cup dark chocolate chips; melted
1 teaspoon baking soda
3 tablespoons orange juice
1 teaspoon orange zest
4 eggs
a pinch of salt
Orange slices; sliced to about 1/8th an inch thickness

In a bowl, whip together the cocoa powder, baking soda, butter, salt, orange juice, zest, melted chocolate, and sugar. Add in the eggs, one at a time, and continue whipping the mixture until light and airy. Fold in the flour. Pour into a lined 8 inch ring mold and bake at 350 degrees F for 35 minutes. Then place on the orange slices and bake for another 5 minutes at 375 degrees F to finish.

For the orange glaze:
juice and zest from 2 oranges
3 tablespoons cornstarch
1/4 cup honey

Combine ingredients and then whisk over medium-high heat until thickened substantially. Brush over the cake generously, making sure to use up all of the glaze.

To garnish:
Powdered sugar and Chantilly cream


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