Chocolate Swirl Pound Cakes
Chocolate and orange make a refreshing combination. This pound cake is perfect with a cup of tea in the afternoon. They freeze well; just double wrap them in plastic wrap before storing in the freezer for up to three months.
Preparation time: PT0M
Cooking time: PT0M
Total: PT0M
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What you need:
- For the dough:
- 8 ounces bittersweet chocolate, broken into small pieces
- 2 ½ cups flour
- 2 teaspoons baking powder
- Pinch of salt
- 1 ½ cups (12-ounces) Lurpak Unsalted butter
- 1 ½ cups granulated sugar
- 7 eggs
- 1tablespoon orange zest
- 4 tablespoons orange juice
- ½ cup sour cream
- ½ teaspoon baking soda
- Baking pan:
- (2) 9x5x3 loaf pans, buttered and floured
What to do:
- Preheat oven to 350°F. Melt chocolate in microwave, stopping to stir it in 10-second intervals. Once melted, set aside.
- Combine flour, baking powder, and salt; set aside.
- Beat butter and sugar until creamy and smooth, about 5 minutes. Add eggs, one at a time, and blend until smooth. Scrape sides of the bowl as needed. Stir in orange zest and juice.
- Slowly blend in flour mixture, adding one-third at a time. Scrap sides and bottom of the bowl as needed.
- Once batter is smooth and well blended, transfer 3 cups to a second mixing bowl. Blend sour cream and baking soda with the melted chocolate. Immediately fold the chocolate mixture with the 3 cups of batter; set aside.
- Divide remaining white cake batter between the two prepared loaf pans. Spoon half the chocolate batter into each pan on top of white batter. Using a table knife, swirl batters, creating a marbled look. Be careful not to over-swirl!
- Bake until sides of the cake pull away from the sides of the loaf pans, about 45 minutes. Cool cakes in the pans for 15 minutes before removing them to cool completely.
An 8-oz package of Lurpak® Imported Butter = 1 cup (16 Tbs) or 2 sticks
