Tangerine Dark Chocolate Pound Cake Recipe
for the cake
- 3 cups cake flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 1/2 cups (12 oz) unsalted butter, room temp
- 1 2/3 cups granulated sugar
- 5 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 TBSP tangerine zest (could sub with orange)
- 2 TBSP tangerine juice (could sub with orange)
- 3.5 oz dark chocolate bar, chopped up (I use Lindt 70% dark chocolate)
for the glaze
- 1 1/2 cups powdered sugar
- 3-5 TBSP tangerine juice (or orange juice)
- 1 tsp tangerine zest
for the cake
- Preheat your oven to 350F.
- Oil or spray a 12-cup bundt pan. Add about a 1/4 cup of flour to the pan and tap it around until it is covering the whole pan (including the sides) with a light layer of flour. Tap the excess flour out of the pan.
- In a large bowl add the cake flour, baking powder, and kosher salt to the bowl. Whisk for about 20 seconds to aerate and incorporate the dry ingredients together. Set aside.
- In the bowl of a stand mixer fit with a paddle attachment, or in a large bowl with a hand mixer, cream together the butter and sugar with the mixer on medium speed until light and creamy, about 5 minutes. Periodically stop the mixer and scrape down the sides of the bowl.
- Beat in the eggs one at a time. Add the vanilla.
- Alternate adding part of the flour mixture with part of the milk mixture, starting and ending with the flour mixture. Alternating the dry ingredients with the wet will help the butter base absorb the liquid more easily and give you a nicer crumb. Mix the batter just until everything is incorporated and then stop! The more you mix once the flour has been added, the tougher cake you will have.
- Stir in the tangerine zest, juice, and the chopped up chocolate.
- Pour the batter into the prepared bundt pan. Bake at 350F for 55-65 minutes, or until a tester comes out with moist crumbs.
- Cool the cake on a cooling rack for about an hour before flipping it out of the pan. You may need to loosen the sides a bit with a butter knife. Put the plate or platter over top of the pan then quickly but carefully turn the whole pan over so that the platter is now on the bottom. Tap the pan all around until you feel the cake release before lifting the pan off.
- Pour the tangerine glaze over the cake and serve. (recipe to follow)
For the glaze
- Place the powdered sugar in a bowl and whisk in enough juice until a glaze is formed and is at the consistency desired. You want it to be then enough to pour. Whisk in the zest.
- Pour the glaze over the cake.