Chocolate Orange and Olive Oil Pound Cake

By Alice Medrich
November 29, 2017
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Chocolate Orange and Olive Oil Pound Cake


Author Notes: More TK Cakes gets better over a day or two, and is delicious toasted, even as much as a week later. Need to put some info about buying olive oil here. Alice Medrich

Serves: 16-20

  • 3 cups (382 grams) unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1 large unsprayed or organic orange
  • 2 cups (400 grams) sugar
  • 1/4 teaspoon salt (I use fine sea salt)
  • 1 cup extra virgin olive oil
  • 5 cold large eggs
  • 1/2 cup milk
  • 1/2 cup sweet wine (such as vin santo, muscat, or a medium sherry, such as amontillado
  • 6 ounces (170 grams) dark chocolate, finely chopped
  1. Position a rack in the lower third of the oven and preheat the oven to 350 degrees (non convection). Grease and flour a 10 to 12 cup bundt pan.
  2. Whisk the flour and baking powder together thoroughly and sift it onto a piece of wax paper. Set aside.
  3. Grate the zest of the orange directly into the bowl of a stand mixer. Add the sugar, salt, oil, and eggs. Beat at high speed with the whisk attachment until the mixture is thick and pale, 3 to 5 minutes.
  4. Stop the mixer and add one-third of the flour mixture. Beat on low speed just until blended, scraping the bowl as necessary. Stop the mixer and add the milk. Beat just until it is blended. Repeat with another third of the flour, followed by the wine, and then the remaining flour. Remove the bowl from the mixer and fold in the chocolate pieces.
  5. Scrape the batter into the pan and tilt to level it. Bake until a cake tester comes out clean, 50-60 minutes. Cool the cake in the pan on a rack for about 15 minutes. Slide a skewer around the tube to release the cake. Turn the cake out on to a rack to cool completely before serving.

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