Place a rack in the center of the oven and preheat
to 325 degrees F. Grease a 9×5-inch baking pan
and dust with flour. Set aside.
In a medium bowl, whisk together flour, baking
powder, and salt. Set aside.
On a clean cutting board or counter, place the
granulated sugar. Add the orange zest. With a
bench scraper or the back of the spoon, work the
zest into the granulated sugar, creating a
fragrant and orange flavored sugar. Set aside.
In the bowl of an electric stand mixer fitted with
a paddle attachment, cream together softened
butter and cream cheese. Stop the mixer
occasionally to scrape down the bowl and make sure
that the butter and cream cheese are evenly mixed.
Add the citrus zest to the butter and cream cheese
mixture, and beat on medium speed until smooth and
creamy, about 3 minutes.
Stop the mixer. Scrape down the sides of the
bowl. On medium speed, 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 pieces.
Spoon batter into prepared pan. Bake for 50-60
minutes, rotating once or twice during baking.
Bake until a skewer inserted in the center comes
out clean, or with just a few crumbs.
Cake will last, well wrapped at room temperature,
for up to four days.
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