February 10, 2015

In the Kitchen: Chocolate Pound Cake with Blood Orange Glaze





My love for citrus grows stronger each winter. Grapefruit will always be my favorite, but blood oranges have snuck their way into my friend multiple times this year. I love their bright color and slightly sweet taste. NY Times posted a chocolate pound cake recipe in honor of Valentine's Day over the weekend, and I thought it would pair perfectly with a blood orange glaze. The glaze adds a vibrant boost a color that would be a perfect ending to your Valentine's Day dinner. 

Chocolate Pound Cake with Blood Orange Glaze 
Adapted from NY Times 

Pound Cake
3 ounces semi-sweet chocolate 
1 1/3 cups all-purpose flour 
3/4 cup cocoa powder 
1/2 teaspoon baking powder 
1/4 teaspoon baking soda 
1/2 teaspoon salt 
1/2 cup butter, melted 
1 cup sugar 
1/2 cup brown sugar 
1 large egg
1 tablespoon vanilla extract
1/4 cup blood orange juice 
zest of 1 blood orange 
1/2 cup yogurt 
1/2 cup milk 

Glaze 
3/4 cup powdered sugar 
1/4 cup blood orange juice 
pinch of salt 

Preheat oven to 350 degrees. Grease and flour (with cocoa powder) a 9x5 inch loaf pan. 

Bring water to a simmer in a small sauce pan, and place a heat-proof bowl on top. Add semi-sweet chocolate and stir until melted. Set aside and let cool. In a medium sized bowl sift together flour, cocoa powder, baking powder, baking soda, and salt. 

In a large mixing bowl cream melted butter and sugars until combined with a hand or stand mixer (this will take about 2 minutes). Add egg, vanilla extract, blood orange juice and zest, yogurt, and milk. Fold in dry ingredients in two batches. Pour into loaf pan and bake for 1 hour until center is set. Remove from loaf pan and let cool on a wire rack. 

Combine powdered sugar, blood orange juice, and salt in a small bowl and mix to combine. Add more liquid if needed. Once cake has cooled, top with glaze and serve. 

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