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Dark Chocolate Orange Loaf Cake - Rich, Zesty, and Comforting

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups (190 g) all-purpose flour
  • 1/3 cup (30 g) unsweetened cocoa powder
  • 1 cup (200 g) granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 2 large eggs, at room temperature
  • 1/2 cup (120 ml) whole milk, at room temperature
  • 1/2 cup (120 ml) neutral oil (such as canola or sunflower)
  • 1/3 cup (80 ml) freshly squeezed orange juice (about 1 large orange)
  • 2 tbsp finely grated orange zest (from 2 oranges)
  • 1 tsp pure vanilla extract
  • 3 oz (85 g) dark chocolate (60–70%), chopped or chips
  • 3/4 cup (90 g) powdered sugar
  • 1–2 tbsp orange juice (adjust for consistency)
  • Pinch of salt
  • Extra orange zest for topping (optional)

Method
 

  1. Prep the pan and oven. Heat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.
  2. Mix the dry ingredients. In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt until evenly combined.
  3. Whisk the wet ingredients. In a separate bowl or large measuring cup, whisk eggs, milk, oil, orange juice, zest, and vanilla until smooth.
  4. Combine. Pour wet into dry. Stir with a spatula until just combined. Do not overmix—a few small lumps are fine.
  5. Add chocolate. Fold in the chopped dark chocolate, reserving a tablespoon to sprinkle on top if you like.
  6. Fill and bake. Pour batter into the pan, smooth the top, and sprinkle the reserved chocolate. Bake for 48–58 minutes, until a toothpick comes out with a few moist crumbs.
  7. Cool. Let the loaf cool in the pan for 10 minutes, then lift out and cool completely on a rack.
  8. Glaze (optional). Whisk powdered sugar, a pinch of salt, and just enough orange juice to make a thick, pourable glaze. Drizzle over the cooled cake and add zest on top.