Imagine a dessert that combines the rich, velvety allure of dark chocolate with the bright, zesty essence of tangerine - a culinary masterpiece that promises to transform your ordinary baking routine into an extraordinary sensory experience. This Tangerine Dark Chocolate Pound Cake is not just a recipe; it's a symphony of flavors that will tantalize your taste buds and impress even the most discerning dessert lovers. Whether you're a baking enthusiast or a chocolate connoisseur, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup unsalted butter
- 2 cups sugar
- 4 eggs
- 3 cups all-purpose flour
- 1 cup dark chocolate, melted
- 1/2 cup tangerine juice
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 9-inch loaf pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together softened unsalted butter and sugar using an electric mixer. Beat until the mixture becomes light, fluffy, and pale yellow, approximately 5-7 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Ensure each egg is fully incorporated before adding the next.
- Sift together all-purpose flour, baking powder, and salt in a separate bowl to remove any lumps and ensure even distribution.
- Melt dark chocolate using a double boiler or microwave, stirring until smooth and glossy. Allow to cool slightly.
- Gradually fold the dry flour mixture into the butter-sugar mixture, alternating with tangerine juice. Mix gently to maintain a light, airy texture.
- Incorporate the melted dark chocolate, stirring until the batter is uniformly combined with a rich, marbled appearance.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 55-60 minutes. Test for doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from oven and let cool in the pan for 15 minutes, then carefully transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a tangerine glaze before serving.
Tips
- Room Temperature Ingredients: Ensure butter, eggs, and tangerine juice are at room temperature for smoother mixing and better cake texture.
- Chocolate Melting Technique: Use a double boiler or microwave with 30-second intervals, stirring between each to prevent burning.
- Mixing Method: Don't overmix the batter after adding flour - mix just until ingredients are combined to keep the cake tender.
- Pan Preparation: Use parchment paper in addition to greasing for easier cake removal.
- Cooling is Crucial: Allow the cake to cool completely before slicing to maintain its structural integrity.
- Storage Tip: Wrap the cooled cake in plastic wrap to keep it moist for up to 3-4 days at room temperature.
- Serving Suggestion: Serve slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent experience.
Nutrition Facts
Calories: 620kcal
Carbohydrates: 78g
Protein: 8g
Fat: 35g
Saturated Fat: 22g
Cholesterol: 165mg
