Citrus Season is upon! This is one of my favorite seasons. While we can usually get small clementines in the grocery stores year-round, I think the winter is my favorite when I can find delicious white grapefruits and blood oranges.
Blood oranges are rich in anthocyanins, contributing to their rich color and free-radical fighting antioxidants, which can reduce your risk of chronic health problems like heart disease and cancer when added to a balanced diet. They’re also a wonderful source of vitamin C, A, and potassium.
One cannot blame you if you see these gorgeous fruits and want to put them into a celebratory cake. They pair perfectly with this dense, dark chocolate pound cake. You can add a chocolate ganache at the end or leave it bare to show off the gorgeous color of the oranges and hint at the fragrant undertones of the rich dessert.
It is a decadent dream come true, perfect for tea time, or really any time. You need no excuse to eat well and live happily. Enjoy!
Chocolate Blood Orange Pound Cake
- bundt cake pan
- 2 cups all-purpose flour
- 1.5 cups Dutch-process cocoa
- 1.5 tsps baking powder
- 1 tsp salt
- 2 cups blood orange juice Freshly squeezed, with pulp
- 2 cups butter
- 2 cups sugar
- 8 large eggs
- 2 tsps vanilla extract
- 2-3 whole cara cara or blood oranges slice in 1/4 slices for layering in cake pan
- 1/2 cup heavy cream
- 1/2 cup dark chocolate chips
- Preheat oven to 325 F with rack in center of oven.
- Lightly grease large bundt pan.
- Place orange slices in the bundt pan. When it is inverted after baking, these will be the decorative design on top of cake.
- Sift together cocoa, flour, baking powder, and salt. Set aside.
- In a medium stand mixer, cream together butter and sugar. Scrape down sides as needed. Mix 3-4 minutes or until fluffy.
- Add eggs, one at a time until incorporated, and continue mixing, scraping the sides of the bowl as needed.
- Turn mixer speed to low. Add vanilla extract. Then alternate adding flour mixture and orange juice until batter is smooth and everything is evenly incorporated.
- Pour batter into the prepared bundt pan. Leave 1.5 inches of space to allow it to rise without overflowing. You may want to place bundt pan onto a baking tray for added stability.
- Bake for 50-55 minutes. When checking cake with toothpick, it will come out mostly clean, with gre crumbs clinging to it.
- Allow to cool in the pan for 15 minutes. Allow to cool 30-60 more minutes before glazing.
- For ganache glaze: In a medium sauce pan, heat heavy cream over low-medium heat until it begins to simmer. Remove from heat and add chocolate. Stir until smooth and glossy. Gently pour over cake. Allow to set for 5 minutes before serving.