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Orange Chocolate Loaf Cake from Florida


Orange Chocolate Loaf from Florida (Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 91.

Here in southwest Washington, winter weather is encroaching rapidly. It has been colder than usual (today's high was only 41). The rainy season begins in November here and it is in full swing. Since I'm not working this winter, I am spending much more time in the kitchen. The weather is perfect for baking. As much as I love being outside in the garden, the change of season is comforting to me and I enjoy the change of pace. The coziness of these days appeals to me greatly as long as I don't have to be out in it.

I have done a lot of baking over the last decade but glancing through the Maida Heatter books on my shelf, I see a lot of recipes still unmarked. There are many that I have intentionally avoided, such as pastries, which still intimidate me. So, before I get to the latest recipe, I would like to pose a question for readers (and, if you have any further suggestions, feel free to leave a comment or send me an e-mail) -

What kind of recipes would you like to see more of?
Cakes
Cookies
Pies
Candies
Breads
Other
Created with QuizMaker

Now, on to my latest venture - which actually sounds like more of a summer-y dessert - the Orange Chocolate Loaf Cake featured in my favorite book Maida Heatter's Book of Great Chocolate Desserts.

This isn't the first time I've made this cake. I made it before I started this blog. It was one of the first Maida Heatter recipes I tried.  Eyeing at a bag of oranges on the kitchen counter brought this recipe to mind. So, here I am making it again, this time for the blog and with photos.

I've always loved the combination of orange and chocolate. One of my favorite Christmas presents every year is a box of the chocolate orange slices. They are sooo good!

This cake has a more subtle flavor and is most unusual - it is made with whipped cream instead of butter. There is no icing. I do think it would be nice with frosting but it is certainly great the way it is. I like it with vanilla ice cream. In her introduction, Maida says that it is good with a glass of orange juice and I tried that and totally agree with her. 

When you begin to apply the orange glaze, you will probably think that it is going to be way too much. Don't worry. All of it will soak into the cake without making it overly moist.

Do pay attention to the baking time. The 65 minutes noted is way too long in my opinion. I think 40 minutes is more like it. I would recommend that you begin checking the cake after 40 minutes.

As usual, use the best cocoa powder you can find for the recipe. It will make a big difference!

1 1/4 cups sifted all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup unsweetened cocoa powder (preferably Dutch process)
1 cup granulated sugar
1 cup heavy cream
1 tsp. vanilla extract
2 large eggs
Grated zest of 1 large orange

Preheat the oven to 350. Use the lower 1/3 positioned rack. Spray or butter and flour an 8 x 4 x 2 inch loaf pan. 

Whisk or sift the flour, baking powder, salt and cocoa until well combined.


 

Beat the cream and vanilla until the cream holds a soft shape. Lower the speed on the mixer and add the eggs, one at a time, mixing just until incorporated.



 

On low speed, add the flour mixture gradually, scraping the sides of the bowl, until well mixed.


 

Finally, stir in the orange zest.


 

Transfer the batter to the loaf pan. The batter will be very thick and sticky.

 



 

Although the recipe says to bake this for 1 hour and 5 minutes, I think that is way too much. Both times I've made it, it took about 40 minutes. Begin checking at 40 minutes and remove it from the oven when the top springs back after being lightly pressed.

While the cake is baking, make the glaze by mixing -

1/3 cup orange juice
3 tablespoons granulated sugar





When the cake is done, let it sit in the pan for about 5 minutes. Then, without removing it from the pan, brush the top of the cake with the glaze. The cake will absorb it. Continue to brush with the glaze until it is all used. 

Let the cake cool completely while still inside the pan. After cooling, the cake should slip out of the pan. 

 

Text and photos by Phillip Oliver

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