Orange chocolate loaf cake recipe inspired by Florida

Ingredients for Orange chocolate loaf cake from Florida

• 150 g plain flour

• 10 g baking powder

• 1 g salt

• 25 g unsweetened cocoa powder (preferably Dutch-process)

• 200 g caster sugar

• 225 g double cream

• 5 ml vanilla extract

• 2 large eggs

• finely grated zest of 1 large, deep-coloured orange

• 80 ml orange juice

• 45 g caster sugar

How to make Orange chocolate loaf cake from Florida

1. Adjust the oven rack to one-third up from the bottom and preheat the oven to 175°C (fan 160°C). You will need a loaf tin measuring approximately 21.5 x 11.5 x 7 cm or one with a capacity of about 1.5 litres. Butter the tin and lightly dust it with fine, dry breadcrumbs, shaking out any excess crumbs before setting the tin aside.

2. Sift together the flour, baking powder, salt, cocoa powder, and sugar into a bowl and set aside.

3. In a small bowl of an electric mixer, beat the cream and vanilla until the cream holds its shape. On low speed, add the eggs one at a time, scraping down the bowl with a rubber spatula and beating until each egg is fully incorporated. (The eggs will slightly thin the cream.)

4. Transfer the mixture to the large bowl of the mixer and gradually add the sifted dry ingredients on low speed, scraping down the bowl and mixing only until smooth. Remove from the mixer and stir in the grated zest.

5. Pour the batter into the prepared tin and smooth the top. Bake for about 65 minutes, or until the top springs back when lightly pressed with a fingertip.

6. As soon as the cake is in the oven, combine the orange juice and sugar in a small bowl and set aside while the cake bakes.

7. Once you remove the cake from the oven, allow it to cool in the tin for 5 minutes. Then, using a brush, apply the orange juice and sugar mixture all over the cake, encouraging most of it to run down the sides between the cake and the tin, while also thoroughly wetting the top. The cake will absorb the mixture.

8. Leave the cake in the tin until it is completely cool. Once cooled, cover the tin loosely with a piece of wax paper. Invert the cake into your palm—taking care to be gentle—remove the tin, place a rack over the cake, and invert again to leave the cake right side up.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.