Ingredients
- 1¾ cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1¼ cups (250 g) granulated sugar
- 2 large eggs, room temperature
- ½ cup buttermilk or yogurt
- ½ cup freshly squeezed orange juice
- 1 tablespoon orange zest (from oranges)
- ⅓ cup oil
- 1 teaspoon vanilla extract
- 113 g bittersweet chocolate, melted
Instructions
- Preheat oven to 350F/175C. Butter a 9x5-inch loaf pan. Ingredients were bit more than 9x5 pan.
- In a large bowl sift together flour, baking powder, baking soda and salt. Add sugar and mix. Set aside.
- In a medium bowl, whisk the eggs with the buttermilk, orange juice and zest, melted butter, oil and vanilla. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over mix - the less you mix, the lighter the cake will be.
- Divide batter into two and fold the melted chocolate to one of the two mixtures.
- Dollop the orange and chocolate mixtures alternately into the pan. When done, insert a knife to the mixture all the way down, and start swirling the batter gently, just don’t mix to the point where all the batter turns chocolaty.
- Bake for about 55-60 minutes.
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