Best Chocolate Orange Sour Cream Pound Cake Recipes

Orange-Chocolate Chip Pound Cake With Sour Cream Glaze image

Provided by ratherbeswimmin

Categories Dessert

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup firmly packed brown sugar
2 large eggs
1/2 cup sour cream
1 tablespoon grated orange zest
1 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips
2 tablespoons sour cream
3/4 cup powdered sugar
1/2 teaspoon pure vanilla extract

Steps:

Preheat oven to 350°; grease the inside of a 9 x5 inch loaf pan and dust with flour.
Combine the flour, baking powder, baking soda, and salt in a bowl.
In a large bowl, combine the butter and brown sugar; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
Beat in the sour cream; stir in the orange zest and vanilla.
With the mixer on low, add flour mixture 1/2 cup at a time, scraping down the sides of the bowl a few times as necessary.
After the last addition, mix for 30 seconds on medium speed; stir in the chocolate chips.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
Bake until the cake is golden brown and a pick comes out clean, 50-55 minutes.
Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
Make the glaze: whisk together the sour cream, powdered sugar, and vanilla; spread the glaze over the top of the cake with an offset spatula, letting it drip down the sides.
Let stand until the glaze is set, about 1 hour; slice and serve.
Store uneaten cake in a cake keeper or loosely wrap in plastic and store at room temperature for up to 3 days.

Nutrition Facts : Calories 467.9, Fat 22.9, SaturatedFat 13.7, Cholesterol 91, Sodium 292, Carbohydrate 63.6, Fiber 1.9, Sugar 42.6, Protein 5.6

Chocolate Orange Sour Cream Pound Cake image

Provided by MarieRynr

Categories Dessert

Time 1h25m

Yield 10-12 serving(s)

Number Of Ingredients 18

1/4 cup semisweet chocolate, melted and cooled (optional)
3/4 cup unsalted butter
1 1/3 cups sugar
3 eggs
1 cup sour cream
2 teaspoons pure vanilla extract
1 1/2 teaspoons orange oil
1 orange, zest of, finely minced (optional)
1/4 cup milk
3/8 teaspoon salt
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
3 cups all-purpose flour
175 g terrys orange-shaped chocolate, minced or 1/2 cup miniature milk chocolate chips
confectioners' sugar
variety of melted chocolate
orange juice
confectioners' sugar

Steps:

Preheat the oven to 350°F
Generously grease a 9 inch tube pan or bundt cake pan or two 8 by 4 inch, or two 9 by 5 inch loaf pans with non stick cooking spray.
Melt the chocolate and set aside.
Cream the butter and the sugar until fluffy.
Beat in the eggs, sour cream, orange zest and extracts , blending well.
Fold in the dry ingredients, scraping the bottom of the bowl to make sure it is all blended.
Stir in the milk, and then fold in the chocolate.
Remove 1/2 up of the batter and mix with the melted chocolate.
Spoon white batter into pan and then drop spoonfuls of the chocolate batter on top of that. Swirl briefly with a knife to marbleize.
Bake until cake springs back when lightly touched with fingertips, about 45-65 minutes (depending on pans used).
Dust with confectioners' sugar or drizzle on melted white and dark chocolate or melted milk chocolate.
Alternatively, you can glaze with an orange juice and confectioner's sugar glaze.