Elevate your dessert repertoire with this exquisite Chocolate-Dipped Pound Cake, enhanced with a hint of orange. This elegant confection combines the rich, dense texture of a classic cream cheese pound cake with the luxurious depth of dark chocolate, finished with an orange-infused syrup that adds a delightful citrusy brightness.
Ingredients
For the Pound Cake:
- 8 oz unsalted butter, at room temperature
- 8 oz cream cheese, at room temperature
- 1 3/4 cups granulated sugar
- 5 large eggs, at room temperature
- 1 tbsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 4 oz semi-sweet chocolate, melted
For the Soaking Syrup:
- Sugar, orange juice concentrate, water, and corn syrup (specific quantities tailored to personal taste)
For Dipping:
- 3 lbs semi-sweet chocolate, tempered
Directions
- Prepare the Cake:
- Preheat the oven to 350°F (175°C). Line a half-sheet pan with foil and grease it with nonstick spray.
- In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Incorporate the eggs one at a time, followed by the vanilla, ensuring each is fully integrated before adding the next.
- Sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Pour the batter into the prepared pan. Drizzle melted chocolate over the top and use a knife to create a marbled effect.
- Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
- Soak the Cake:
- Combine sugar, orange juice concentrate, water, and corn syrup in a saucepan. Heat over medium until the sugar dissolves and the mixture reaches a boil.
- Pour the hot syrup evenly over the cooled cake. Allow the cake to absorb the syrup for 24 hours, ensuring it is fully infused with the flavors.
- Dip the Cake:
- Once the syrup is fully absorbed, spread a thin layer of tempered chocolate over the entire surface of the cake. Refrigerate until the chocolate is set.
- Cut the cake into bars or squares. Dip each piece individually into the remaining tempered chocolate, ensuring each bar is completely coated.
- Place the dipped bars on parchment paper to set. The tempered chocolate will harden, creating a glossy, crisp shell.
Tips
- Flavor Enhancement: The orange syrup should be flavorful but not overpowering. Adjust the concentration of orange juice and sweetness to suit your taste.
- Tempering Chocolate: Properly tempering the chocolate is crucial for achieving a glossy finish and snap. If unsure, several tutorials are available online to guide you through the process.
- Decorative Touches: While the chocolate is still wet, sprinkle with decorative elements such as sea salt, citrus zest, or crushed nuts for added texture and visual appeal.
Conclusion
This Chocolate-Dipped Pound Cake is not just a dessert; it’s a statement piece perfect for special occasions or as a sophisticated treat. The combination of moist cake, rich chocolate, and aromatic orange makes each bite a luxurious experience. Serve this cake as a sumptuous finale to a festive meal or gift it to impress any dessert aficionado. Enjoy the process and the rave reviews!