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Chocolate Orange Cake

Orange Chocolate Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Abbe Odenwalder
  • Prep Time: 45 Minutes
  • Total Time: 45 minutes
  • Yield: 8 Servings 1x
  • Category: Dessert
  • Cuisine: American


This delectable chocolate and orange pound cake is studded with orange flavored dark chocolate chunks, caramelized baked orange slices and candied orange along with orange zest and orange juice. Manservant can’t recommend it enough!


Units Scale

1 c unsalted butter plus 1 to 2 T for greasing the pan

2 medium juice oranges or 2 Navels (1 sliced into 1/4″ slices with seeds removed and the other zested and with the juice squeezed)

1 1/2 c sugar

5 large eggs

1 1/2 c plus 2 T cake flour

1 t kosher salt

1 3 to 4 oz chocolate bar with orange, chopped (I used one from Trader Joe’s)

1/3 c Chopped Candied Orange (optional)


8 T unsalted butter, at room temperature

8 oz powdered sugar

1/2 t kosher salt

1 t vanilla extract

2 T orange juice or milk

orange zest to taste


Preheat oven to 350. Position a rack in center of oven. Grease a 9 x 5 loaf pan with 1 to 2 T of butter.

Line a sheet pan with parchment paper and arrange the orange slices on it. Bake until the oranges are golden brown, flipping halfway through about 30 to 45 minutes. They should be crispy and charred around the edges. Some will be moist and some will be crisp. That is OK. Place on a cutting board and chop when cool.

In the bowl of a stand mixer fitted with the whisk attachment, beat 1 c butter and the sugar on medium speed until the mixture is fluffy and pale, 6 to 8 minutes.

Add the eggs, one by one, beating each one in before adding the next.

Combine the flour and salt in a large measuring cup. With the mixer on medium-low, add the flour mixture, the fresh squeezed oj, the chopped charred oranges, a tablespoon of orange zest and the chopped chocolate bar. Mix until just combined.

Scrape the batter into the buttered loaf pan and tap the pan on the conter to settle the batter. Place on center rack in preheated oven and bake until golden brown. Mine took almost an hour but yours may only take 45 minutes or less. Skewer inserted should come out clean. Remove pan form oven and let cake cool in pan for 20 minutes. Then unmold on a wire rack to cool completely.

Serve with candied orange slices on top.


In a stand mixer combine room temperature butter with powdered sugar until fluffy. Beat in the salt, vanilla and oj until frosting consistency. Stir in orange zest to taste.


Thanks Alex Guarnaschelli.