If you follow me on Instagram, you’ve probably noticed that I had some adventures in Thailand and Myanmar recently! Not to brag or anything, but we had sunny 90 degree weather pretty much everyday…and my mouth will never be the same after eating the most delicious Asian and Indian dishes ever.
I’ve been thinking about which meals I want to recreate in my own kitchen, but in the meantime, I’m sharing this cake…which has helped me re-enter the frozen tundra that is Boston, and recover from some serious jet lag!
I have always loved the combo of chocolate and orange (I’m basically always down for a chocolate orange in my stocking, which my soon to be mother-in-law always hooks up!) This cake has no orange juice in it, but gets its flavor from mixing orange zest into the sugar. Loaded with a ton of chocolate chips, this cake will get you through the coldest of winter days.
Preheat the oven to 325.
Grease a 9×5-inch baking pan.
In a medium bowl, whisk together flour, baking powder, and salt.
Pour the the granulated sugar onto a cutting board/counter. Add the orange zest on top of the sugar. Using your fingers, work the zest into the granulated sugar, creating an orange flavored sugar.
In the bowl of your mixer (or using a hand mixer), cream together softened butter and cream cheese.
Scrape the sides occasionally and make sure that the butter and cream cheese are evenly mixed.
Add the orange sugar to the butter and cream cheese mixture, and beat on medium speed until smooth and creamy, about 3 minutes.
Beat in one egg at a time, beating for one minute after each addition. Stop the mixer and scrape down the sides of the bowl as necessary. Beat in vanilla extract.
Add dry ingredients all at once. Beat on low speed until dry ingredients are completely incorporated.
Fold in the chocolate chips.
Pour the cake batter into prepared pan.
Bake for 70-80 minutes, rotating once or twice during baking.
Bake until a skewer inserted in the center comes out mostly clean.
Cool the cake fully before slicing and serving.
Adapted from: Joy the Baker
Makes: 10 servings
Prep: 15 minutes, Cook: 75 minutes, Total: 90 minutes
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 2 tablespoons orange zest
- 8 oz package cream cheese, softened
- 3/4 cup unsalted butter, softened
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cup semi-sweet chocolate chips
Preheat the oven to 325.
Grease a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking powder, and salt.
Pour the the granulated sugar onto a cutting board/counter. Add the orange zest on top of the sugar. Using your fingers, work the zest into the granulated sugar, creating an orange flavored sugar.
In the bowl of your mixer (or using a hand mixer), cream together softened butter and cream cheese.
Scrape the sides occasionally and make sure that the butter and cream cheese are evenly mixed.
Add the orange sugar to the butter and cream cheese mixture, and beat on medium speed until smooth and creamy, about 3 minutes.
Beat in one egg at a time, beating for one minute after each addition. Stop the mixer and scrape down the sides of the bowl as necessary. Beat in vanilla extract.
Add dry ingredients all at once. Beat on low speed until dry ingredients are completely incorporated.
Fold in the chocolate chips.
Pour the cake batter into prepared pan.
Bake for 70-80 minutes, rotating once or twice during baking.
Bake until a skewer inserted in the center comes out mostly clean.
Cool the cake fully before slicing and serving.
Crunchy Salty Sweet 