If you’re looking for something sweet but without a lot of fluff or fancy ingredients with long instructions, then look no further. This Chocolate Chip Orange Drizzle Cake is the perfect treat to make when your sweet tooth cravings kick in. It’s simple, humble and delicious, and in my honest opinion, it just might be your new favorite dessert…or breakfast. I’m totally not opposed to cake for breakfast. Let’s just call it a breakfast cake. Nothing wrong with that. I love breakfast cake.
In a large bowl, combine the sugar and orange zest. Use your fingers to rub the zest into the sugar to release the oils and flavor.
**Tip: The abrasiveness from the sugar when rubbed with the zest allows the natural oil to release which will impart the best orange flavor.**
Add the softened butter and beat on high until light and fluffy. You can either do this by hand or use a stand/handheld mixer as well.
Beat in the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla.
Then add the flour, baking soda, and salt and fold until just combined. Do not over mix. Toss the chocolate chips in 1 tablespoon of flour and add to the batter and fold gently.
**Tip: Tossing the chocolate chips in a bit of flour before adding to the batter will help evenly distribute and suspend the chocolate chips within the cake and prevent it from sinking.**
Pour the batter into the prepared pan and give it a few taps on the counter. Bake until golden brown and a toothpick, inserted in the middle, comes out clean, about 40 to 45 minutes.
In the meantime, to make the orange drizzle, in a saucepan, combine the orange juice, lemon juice, and sugar. Set over moderate heat and cook until the sugar has dissolved and the mixture comes to a simmer and thickens slightly, about 5 minutes.
**Note: Don’t do what I did and open the oven door and then accidentally slam the door shut because my cake sank in the middle from the temperature change and the loud bang but that didn’t stop me from enjoying the cake and if you avoid my mistakes then your cake will be perfect!**
Once the cake in done, remove from the oven and poke holes with a long skewer. Pour half of the syrup over the cake and allow to cool in the pan for 10 minutes. Then remove and allow to cool completely on a wire rack. Slice and serve with the remaining drizzle and fresh whipped cream.
This cake would also be great with a dollop of sweetened vanilla yogurt instead of whipped cream. It’s a great treat that can be served for dessert or a brunch.
Despite my oven mishap, this is a great cake that I can’t recommend enough. If you make it, please share it with me on Instagram I love to see what you all make. Let me know what you think below and as always, thank you so much for reading and following along.
Chocolate Chip Orange Drizzle Cake
Equipment
- Mixing Bowls
- Mixer
- Rubber spatula
- Saucepan
- Loaf Pan
Ingredients
- 3/4 cup granulated sugar
- 1 orange zested
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups flour plus 2 teaspoons
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
Orange Drizzle:
- 2 oranges juiced
- 1 lemon juiced
- 1/2 cup granulated sugar
- Fresh whipped cream for serving
Instructions
- Preheat oven to 350°F. Grease a 9×5 loaf pan and set aside.
- In a large bowl, combine the sugar and orange zest. Use your fingers to rub the zest into the sugar to release the oils and flavor. Add the butter and cream until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla. Then add the flour, baking soda, and salt and fold until just combined. Do not over mix. Toss the chocolate chips in 1 tablespoon of flour and add to the batter and fold gently.
- Pour the batter into the prepared pan and give it a few taps on the counter. Bake until golden brown and a toothpick, inserted in the middle, comes out clean, about 40 to 45 minutes.
- In the meantime, to make the orange drizzle, in a saucepan, combine the orange juice, lemon juice, and sugar. Set over moderate heat and cook until the sugar has dissolved and the mixture comes to a simmer and thickens slightly, about 5 minutes.
- Once the cake in done, remove from the oven and poke holes with a long skewer. Pour half of the syrup over the cake and allow to cool in the pan for 10 minutes. Then remove and allow to cool completely on a wire rack. Slice and serve with the remaining drizzle and fresh whipped cream. Enjoy!
This looks absolutely wonderful Jonathan. It just needs a massive mug of tea to go with it.
my kind of cake, love the different flavors too, chocolate and orange works for me, thank you!