Chocolate-Dipped Pound Cake

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.


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


  1. 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.
  2. 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.
  3. 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.


  • 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.


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!

Leave a Comment