Chocolate Orange Drizzle Cake

Ingredients

• Vegetable oil for pan
• 1 stick unsalted butter, softened
• ¾ cup light brown sugar
• Finely grated zest and juice of 2 Seville oranges (about 1/2 cup); see note
• 1 cup all-purpose flour
• ¼ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 2 tablespoons cocoa, sifted
• 2 large eggs
• ¼ cup whole milk
• ¾ cup confectioners’ sugar

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    341 calories; 16 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 1 gram dietary fiber; 32 grams sugars; 3 grams protein; 77 milligrams cholesterol; 225 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Heat oven to 350 degrees. Oil the bottom of a 9-by-5-inch loaf pan, and line it with parchment paper.
2. In a mixer, beat butter until soft. Add brown sugar, and beat again until soft and creamy. Mix in zest of 1 orange. In another bowl, mix together flour, salt, baking soda, baking powder and cocoa.
3. Whisk eggs into butter-sugar mixture one at a time, alternating with a little flour mixture. Fold in remaining flour mixture. Add milk. Stir until smooth. Pour into pan.
4. Bake until cake tester inserted in center comes out clean, 45 minutes. In a saucepan combine juice, remaining zest and confectioners’ sugar. Place over low heat until sugar dissolves. Strain into a pitcher.
5. When the cake comes out of the oven, pierce it all over the top with a cake tester. Slowly drizzle warm syrup over the cake so that it sinks in. Allow cake to sit in the pan until it has cooled, then transfer to a serving plate.

• A substitute for Seville orange juice in this recipe may be made by combining about 6 tablespoons orange juice to about 3 tablespoons lime juice.