Chocolate and Orange Buttercream Pound Cake Recipe 🍫🍊
Cook Time: 1 hour
Prep Time: 3 hours
Total Time: 4 hours
Description:
Indulge in the delightful combination of rich chocolate and zesty orange with our Chocolate and Orange Buttercream Pound Cake recipe from lovewithrecipes.com. This decadent dessert is perfect for any occasion, whether you’re entertaining guests or simply treating yourself to a sweet indulgence. With a moist chocolate cake base, creamy orange buttercream filling, and a luscious whipped cream topping, this pound cake is sure to impress!
Recipe Category: Dessert
Keywords: Asian, Weeknight, < 4 Hours, Easy
Nutritional Information (per serving):
- Calories: 828.2
- Fat Content: 57.7g
- Saturated Fat Content: 35g
- Cholesterol Content: 305.3mg
- Sodium Content: 705.7mg
- Carbohydrate Content: 72.8g
- Fiber Content: 3.3g
- Sugar Content: 42g
- Protein Content: 10.8g
Ingredients:
For the Chocolate Cake:
- 1/2 cup instant coffee
- 1 cup granulated sugar
- 1 cup butter
- 1/2 cup eggs (approximately 4 large eggs)
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups all-purpose flour
For the Orange Cream:
- 1/2 cup butter
- 1/2 cup heavy cream
- 1/2 cup orange marmalade
For the Topping:
- 1 cup whipping cream
- Liquid chocolate (for drizzling)
- Canned mandarin oranges (for decoration)
Instructions:
- Preheat oven to 350°F (175°C).
- Prepare the Pan: Place wax paper on the ungreased bottom of a 9 1/2 x 5 1/2 inch loaf pan.
| Time | Instructions |
|---|---|
| 0 min | Preheat oven to 350°F (175°C). |
| 5 min | Place wax paper on the ungreased bottom of a 9 1/2 x 5 1/2 inch loaf pan. |
| 10 min | CHOCOLATE CAKE: In a large bowl, combine instant coffee, granulated sugar, butter, eggs, milk, vanilla extract, baking soda, salt, and all-purpose flour. Beat with an electric mixer for 5 minutes, starting at low speed and increasing to high speed when flour is no longer visible. |
| 60 min | Pour the batter into the prepared pan and bake for 45-50 minutes, or until the center of the cake springs back when lightly touched with your fingertip. |
| 70 min | Cool the cake in the pan for 10 minutes, then loosen the sides with a metal spatula. Cool completely on a wire rack before slicing horizontally into 3 layers. |
| 80 min | ORANGE CREAM: In a mixing bowl, cream together butter until light in color. Gradually add heavy cream, one tablespoon at a time, beating well after each addition. Mix in orange marmalade, one tablespoon at a time. Spread the orange cream mixture between the cake layers. |
| 120 min | TOPPING: In a chilled bowl, pour whipping cream and freeze for 40 minutes. Beat the chilled cream at high speed with an electric mixer for 2-3 minutes or until thick and spreadable. Use to ice the layer cake. Drizzle liquid chocolate over the icing in stripes. Decorate the top center with canned mandarin oranges. Chill until ready to serve. |
This Chocolate and Orange Buttercream Pound Cake is a true delight for your taste buds, combining the richness of chocolate with the refreshing citrus flavor of orange. Whether you’re enjoying it with a cup of coffee in the afternoon or serving it as a dessert at your next dinner party, this cake is sure to be a hit with everyone who tries it. So go ahead, indulge in a slice (or two) of this irresistible treat!
