Dessert

Chocolate Chip Orange Cake

with Rosemary-Mascarpone Glaze

50 MIN

$17.99 9 Servings

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From the Test Kitchen

This delicious cake gets bright, rich flavor from orange zest, sugar, and chocolate chips mixed into the creamy batter. We're finishing it with a savory-sweet glaze made with mascarpone and rosemary-infused simple syrup.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

380 Cals (est.)

View Full Nutrition

fresh

ingredients

1 Pasture-Raised Egg
1 Navel Orange
1 cup All-Purpose Flour
½ cup Sugar
1 tsp Baking Powder
4 oz Semi-Sweet Chocolate Chips
½ cup Biscuit Mix
¼ cup Sour Cream
2 oz Salted Butter
½ cup Cream
1 cup Powdered Sugar
1 bunch Rosemary
¼ cup Mascarpone Cheese

step-by-step

instructions

1 Make the rosemary simple syrup

Place an oven rack in the center of the oven, then preheat to 350°F. Wash and dry the fresh produce. In a small pot, combine the rosemary sprigs, powdered sugar, and 1/4 cup of water. Cook on high, stirring occasionally, 2 to 4 minutes, or until boiling and the sugar has dissolved. Turn off the heat. Set aside to cool and let the rosemary flavor infuse into the syrup, at least 30 minutes. Carefully discard the rosemary sprigs.

2 Prepare the remaining ingredients

Meanwhile, remove the mascarpone from the refrigerator to bring to room temperature. Using a zester or the small side of a box grater, finely grate the orange to get 2 teaspoons of zest (reserve the orange for future use if desired). In a bowl, combine the flour, biscuit mix, baking powder, and a pinch of salt. Whisk to combine. Working in 30 second increments, melt the butter in a large bowl in the microwave (or melt in a pot on the stove, then transfer to a large bowl). Add the orange zest, cream (shaking the packet before opening), sour cream, egg, and granulated sugar; whisk to thoroughly combine.

3 Mix the batter

Add the dry ingredients to the bowl of wet ingredients; using a spatula, gently mix until no white streaks remain. Fold in the chocolate chips.

4 Bake the cake

Lightly grease an 8-inch square baking dish (or line with parchment). Transfer the batter to the prepared dish; spread in an even layer. Bake 23 to 27 minutes, or until the batter is cooked through and a toothpick inserted into the middle comes out clean. Remove from the oven and let cool completely (for quicker cooling, place in the refrigerator).

5 Make the glaze & serve your dish

Once the cake has cooled, in a bowl, whisk together the mascarpone and rosemary simple syrup. Top the cooled cake with the glaze and spread into an even layer. Cut into equal-sized pieces. Enjoy!