Inspired by a recipe in More From Macrina
Notes: The original recipe calls for an orange syrup, a chocolate glaze, almonds, and a number of other ingredients/changes, so please check out the original if you are looking for the Macrina version.
I absolutely love this cake — the texture is super moist, and the orange zest and juice offer the nicest complement to the chocolate.
- 1¾ (224 g) cups unbleached all-purpose flour
- 1/2 (114 g) cup sugar
- 1/2 (116 g) cup light brown sugar
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- Zest of 1 orange
- 1 tablespoon freshly squeezed (or not) orange juice
- 2 teaspoons pure vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup butter, melted
- a scant cup semisweet chocolate chips or chopped chocolate from a bar
- Position a rack in the center of the oven and preheat to 325˚F. Grease two 8.5 x 4.5-inch loaf pans or a bundt pan with butter or nonstick spray.
- Whisk together the flour, sugars, baking powder, baking soda, and salt in a medium bowl. Mix in the orange zest with your fingers until evenly distributed. Set aside.
- Whisk together the orange juice, vanilla, eggs, and sour cream in a separate medium bowl until thoroughly combined.
- Whisk wet and dry ingredients together. Pour in melted butter and stir to combine. Fold in chocolate chips or chopped chocolate.
- Pour the batter into the prepared pans. Bake for 45 minutes to an hour, or until the cake is golden brown on top and a skewer inserted into the center comes out clean. If you have an instant-read thermometer, it should register 200ºF. Cool the cake in the pan for 20 minutes, then turn out onto a plate.
- Prep Time: 10 minutes
- Cook Time: 45 - 60 minutes
- Category: Quick Bread
- Method: Oven
- Cuisine: American
Keywords: sour, cream, coffee, cake, orange, chocolate