Chocolate Chip And Orange Cake Food

CHOCOLATE CHIP ORANGE CAKE

Steps:

• Preheat oven to 350.
• Grease and lightly flour an 8 1/2 x 4 1/2 inch loaf pan.
• In a large bowl, combine flour, baking powder, salt, baking soda and sugar.
• Stir in nuts and 3/4 cup of the chocolate chips.
• In a medium bowl, beat eggs with the milk, orange juice, rind and vanilla.
• Blend in the butter or margarine.
• Add egg mixture to the flour mixture, folding just until the dry ingredients are moistened.
• Spread batter in the prepared loaf pan and sprinkle evenly with the remaining chocolate chips.
• Bake until golden 55-60 min or till a wooden pick inserted in middle comes out clean.
• Cool in the pan 10 minutes, then turn out onto a wire rack.
• Cool completely before slicing.

CHOCOLATE CHIP ORANGE DRIZZLE CAKE

Steps:

• Preheat the oven to 180C/160Fan/350F/Gas mark 4. Grease and line the base and sides of a 900g (2lb) loaf tin.
• Place the sugar, orange zest and butter in a large mixing bowl (I use a free standing mixer.) Beat on high speed for about 5 minutes or until the mixture is very light and fluffy.
• Gradually add the beaten eggs, beating well after each addition. Once all the eggs have been added and the mixture is smooth, fold in the orange extract if using and flour - taking care not to over mix. Finally, coat the chocolate chips in the flour (to prevent them from sinking to the bottom of the cake) and fold in to the batter.
• Pour the batter into the lined cake tin and bake for 40-45 minutes or until risen, golden and a skewer inserted in the middle of the cake emerges clean.
• While the cake is baking, make the syrup. Place the icing sugar and orange juice in a small saucepan and simmer on a medium to high heat until the mixture has thickened and starts to look syrupy. Remove from the heat and set aside.
• As soon as you remove the cake from the oven (and checked it has fully baked in the middle) pierce it all over with a skewer. Slowly and evenly pour the syrup all over the cake, allowing the holes to soak it all up. Leave the cake to fully cool in the tin - if you attempt to unmould the cake while it is still warm, it will collapse!

ORANGE-CHOCOLATE CHIP POUND CAKE WITH SOUR CREAM GLAZE

Steps:

• Preheat oven to 350°; grease the inside of a 9 x5 inch loaf pan and dust with flour.
• Combine the flour, baking powder, baking soda, and salt in a bowl.
• In a large bowl, combine the butter and brown sugar; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
• Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
• Beat in the sour cream; stir in the orange zest and vanilla.
• With the mixer on low, add flour mixture 1/2 cup at a time, scraping down the sides of the bowl a few times as necessary.
• After the last addition, mix for 30 seconds on medium speed; stir in the chocolate chips.
• Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
• Bake until the cake is golden brown and a pick comes out clean, 50-55 minutes.
• Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
• Make the glaze: whisk together the sour cream, powdered sugar, and vanilla; spread the glaze over the top of the cake with an offset spatula, letting it drip down the sides.
• Let stand until the glaze is set, about 1 hour; slice and serve.
• Store uneaten cake in a cake keeper or loosely wrap in plastic and store at room temperature for up to 3 days.

ORANGE CHOCOLATE LOAF CAKE FROM FLORIDA

Steps:

• Adjust rack one-third up from the bottom of the oven and preheat oven to 350 degrees. You will need a loaf pan measuring about 8½ x 4½ x 2¾ inches, or one with about a 6‑cup capacity. Butter the pan and dust it all over lightly with fine, dry bread crumbs, shake out excess crumbs, and set the pan aside.
• Sift together the flour, baking powder, salt, cocoa, and sugar and set aside.
• Beat the cream and vanilla in the small bowl of an electric mixer until the cream holds a definite shape. On low speed, add the eggs, one at a time, scraping the bowl with a rubber spatula and beating only until the egg is incorporated after each addition. (The eggs will thin the cream slightly.)
• Transfer to the large bowl of the mixer and gradually, on low speed, add the sifted dry ingredients, scraping the bowl and beating only until smooth. Remove from the mixer and stir in the grated zest. That's all there is to it.
• Turn the batter into the prepared pan and smooth the top. Bake for about 1 hour and 5 minutes, until the top springs back when lightly pressed with a fingertip.
• For the glaze:
• As soon as the cake goes into the oven, mix the orange juice with the sugar and let it stand while the cake is baking.
• After you remove the cake from the oven, let it cool for 5 minutes. Then, a little at a time, brush the orange juice/sugar mixture all over the cake; encourage most of it to run down the sides between the cake and the pan, but thoroughly wet the top also. The cake will absorb it all.
• Let the cake stand in the pan until it is completely cool. Then cover the pan loosely with a piece of wax paper. Invert the cake into the palm of your hand-easy does it-remove the pan, cover the cake with a rack, and invert again, leaving the cake right side up.