Citrus season is here! My favourite citrus is blood orange and you can bet I’ll be finding a million different ways to use it before citrus season is over. This blood orange chocolate chunk loaf cake has kicked off blood orange baking in my house.
I have quite a few blood orange recipes on here already, but I’m pretty sure you can’t have too much of a good thing, so here we are with another one. I’m not making any promises, but it’s entirely possible that another blood orange recipe or two will be making it’s way over here before citrus season is up!
It’s always weird to me that citrus season is in the middle of winter. Citrus fruits are light, bright, and vibrant and I just always associate them with summer. Although maybe it’s a good thing they star in the winter; who couldn’t use a little citrus mood boost during the darkest months of the year.
I really didn’t mean for that to sound as morbid as it did. Sorry!
This recipe couldn’t be easier. You basically mix all of the ingredients together in one big bowl, pour it into a loaf pan, and let the oven work some magic.
For as vibrant pink as the blood orange juice is, the cake doesn’t take on a pink hue. I can’t decide if I’m happy with that or disappointed, but it tastes so good and that’s really all that matters. A pink loaf cake would probably look a little funny anyway.
What are you waiting for? Grab your blood oranges and start baking!
Blood Orange Chocolate Chunk Loaf Cake
Ingredients
- 1 cup sugar
- 1 cup sour cream
- 3 large eggs
- 2 tablespoons blood orange zest
- ¼ cup blood orange juice
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup vegetable oil
- 8 oz. bittersweet chocolate, chopped
Directions
- Step 1 Preheat oven to 350°F (180°C). Spray an 9×5-inch loaf pan with baking spray and line pan with parchment paper, letting excess extend over sides of pan.
- Step 2 In a medium bowl, use a handheld mixer with the whisk attachment to beat sugar, sour cream, eggs, blood orange zest and juice at medium speed until combined. Stop occasionally to scrape the sides of the bowl.
- Step 3 In a separate bowl, whisk together flour, baking powder, and salt. With the mixer on a low speed, slowly add flour mixture to sour cream mixture, beating just until combined. Add oil in a slow, steady stream, beating until combined, then stir in the chopped chocolate. Pour batter into prepared pan.
- Step 4 Bake until golden brown and a wooden pick inserted in center comes out clean, 60-70 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack.
