Chocolate Chip Pound Cake Recipe

This chocolate chip pound cake recipe is an easy cake recipe that is buttery and moist. It is made with chocolate chips, oranges and sour cream.

You can make this about 4 days before and can be kept covered in the fridge.

I think that it looks nice baked in a bundt pan but you can use a 23 cm (9inch) plain ring pan or square cake pan.

This cake is drizzled in orange syrup which gives it a nice moist orange flavor and decorated simply with candied orange peel.

If you don't want to use the orange syrup you can spread over a simple orange flavored frosting made with 125g (4oz) softened butter, grated rind of 1 orange, 1and 1/2 cups of sifted icing sugar and 2 tablespoons of milk.

Beat the butter with the orange rind and half of the icing sugar until smooth, gradually add the rest of the icing sugar with the milk and beat until creamy. If you like you can add a few drops of orange food coloring to the icing.

Chocolate Chip Pound Cake Recipe

Chocolate Chip Pound Cake Recipe
Serves about 16

For the Cake

185g (6.50 oz) softened salted butter
zest of 1 orange
1 1/2 cups of sugar
4 large eggs at room temperature
1/2 cup sour cream
1/4 cup buttermilk
120g (4oz) chocolate chips (I used a mix of dark and milk chocolate)
2 cups of plain flour and
1/2 teaspoon of bicarbonate of soda (baking soda) – sifted together

For the Orange Syrup

1/2 cup sugar
1/4 cup orange juice

For the Candied Orange Peel

3 oranges washed and dried
1/2 cup sugar
1/4 cup water

 

Making The Chocolate Chip Pound Cake Recipe

Preheat the oven to 180C (350F)

1. Grease or lightly brush with oil a 23 cm (9 inch) bundt pan or ring pan then sprinkle lightly with flour, shaking out the excess flour.

2. Place the butter, orange zest and sugar into a large mixing bowl and beat until light a fluffy this should take about 5 minutes or so, you may have to scrape down the sides of the bowl as you go.

3. Add one egg at a time to the butter mixture beating well each time before adding the next egg.
brush

4. Add the sour cream and buttermilk and mix well.

5. Using a wooden spoon fold in the chocolate chips and then the sifted flour and bicarbonate of soda and fold in until just combined.

6. Spoon the mixture into your prepared cake tin and spread evenly with a spatula.

7. Place in the oven and bake for about 50 minutes or until cooked. You can check to see if your cake is baked by inserting a skewer into the cake and if it comes out clean it is done.

8. Remove from the oven and allow the cake to stand in the tin for 5 minutes before turning out onto a wire rack.

You will need to place the cake on a wire rack on top of a baking tray this is necessary for the next step; the tray will catch any excess syrup that is to be poured over the cake.

While the cake is standing in the tin for 5 minutes you can prepare the orange syrup.

Make the Orange Syrup

9. Place the sugar and orange juice in a small saucepan, stir over a medium heat without boiling until the sugar has completely dissolved, and once the sugar has dissolved bring to the boil then remove from the heat.

10. Pour the hot orange syrup evenly over the hot cake.

 

 

 

11. Decorate with candied orange peel.

 

 

 

 

 

Making the Candied Orange Peel

You can make these s few hours before you make the cake if you like - this method can also be used for any citrus fruit.

Using a sharp knife peel the skin from the oranges and carefully remove the white from the peel. Cut into long fine strips.

 

 

 

 

Place 1/2 cup of sugar and 1/4 cup water into a small saucepan and dissolve the sugar over low heat stirring constantly but do not boil.

When the sugar has dissolved you can bring it to the boil, boil rapidly (uncovered) until the syrup turns a light golden brown about 4- 5 minutes.

Turn down to a simmer and add the fine strips of orange peel to the syrup and simmer for about 5 minutes.

 

Remove the peel from the syrup and allow to cool on a plate or tray.