Chocolate Orange Pound Cake
1.
Place a grill in the center of the oven and preheat it to 325 degrees Fahrenheit (163 degrees Celsius). Spread the inside of the 9×5-inch mold with butter, then sprinkle a layer of flour on the inside and set aside. In a medium bowl, mix the flour, baking powder and salt together and set aside. Put granulated sugar on a clean cutting board or counter. Then add orange peel. With toothed spatula or spoon, scrape the orange peel and put it in the sugar to make a sugar with orange aroma and flavor, and set aside.
2.
The electric whisk is installed with a whisk, and the cream cheese and softened butter are placed in the whisk to stir. Stop stirring occasionally and scrape off the butter and cream cheese from the sides of the bowl to make sure it is evenly mixed. Add the orange sugar to the butter and cream cheese mixture and stir at medium speed until smooth and creamy, about 3 minutes. Stop stirring. Scrape the edge of the bowl. Add one egg at a time, and add another egg after beating for one minute at medium speed. Until 4 is added. Stop stirring and scrape the edge of the bowl. Add vanilla extract. Add the flour mixture from before. Beat at low speed until the dry ingredients are fully integrated. Pour in the chocolate chips and mix well.
3.
Use a spoon to pour the batter into the mold prepared earlier. After roasting for 50-60 minutes, rotate in the roast once or twice. Until the needle is inserted into the center comes out clean or only a few crumbs.
4.
Some readers find that the cake takes 75 minutes to bake. You can try to consider putting a piece of tin foil on the cake after about 45 minutes before baking. This will prevent the brown from becoming too dark, and help the center to bake it up. This cake can be left at room temperature for up to four days.
