Comments on: Chocolate Orange Cream Cheese Pound Cake

By: joythebaker

joythebaker — Wed, 10 Apr 2013 23:16:53 +0000

They are chocolate discs and can be found in baking/restaurant supplies or higher quality grocery stores like Whole Foods. You can probably find them on the internet too.

By: Orange Chocolate Cream Cheese Pound Cake « Cate's World Kitchen

Orange Chocolate Cream Cheese Pound Cake « Cate's World Kitchen — Tue, 09 Apr 2013 13:08:10 +0000

[...] (from Joy the Baker) [...]

By: random person

random person — Mon, 25 Mar 2013 19:21:25 +0000

this cake turns out exactly like the way you photographed it ! It tastes awesome and my favorite part is definitely the intentional crust ! Thank You for this wonderful recipe, Joy! -love from Malaysia :)

By: SAMMENSTRIKKET KAGE | OH NO

SAMMENSTRIKKET KAGE | OH NO — Wed, 06 Mar 2013 08:10:28 +0000

[...] laurassweetspot.com & joythebaker.com [...]

By: Deby

Deby — Fri, 01 Mar 2013 20:36:58 +0000

Second time making this great cake. I live in Costa Rica so sometimes it’s hard to find good oranges with orange skin( it’s green here). So today I used one mandrian orange with the green skin of the oranges here. Perfect anyway you go.

By: Chili and cornbread kinda day | sweet grey happenings

Chili and cornbread kinda day | sweet grey happenings — Sat, 23 Feb 2013 21:08:18 +0000

[...] the oils into the sugar and making amazing scented baked goods. (I’ve been dreaming of this pound cake for Easter.) In this cornbread, it was orange and rosemary becoming best friends with the sugar. [...]

By: Feyza S.

Feyza S. — Mon, 04 Feb 2013 21:42:56 +0000

I made this and it took one and a half hour to cook in the center. Thank you for the recipe! :)

By: Recipe: Orange Cream Cheese Pound Cake with Chocolate Chunks « Wherever I am, you are there also

Sun, 30 Dec 2012 14:55:43 +0000

[...] baker in me offered to make something for Christmas Eve dinner with friends. I had seen this Joy the Baker recipe and was excited to try it, so Christmas Eve was really just an excuse to do so. Because I have [...]

By: Jenny

Jenny — Sun, 23 Dec 2012 18:17:55 +0000

I made this cake today, and it was delicious! My main problem, however, was the cooking time. I baked it at 325 with a foil tent for part of the time, and within an hour, the bottom had become a very dark brown, but the inside was completely uncooked. So I dumped the loaf onto a cutting board and added a layer of parchment paper to the bottom of the loaf pan before returning the loaf. That seemed to do the trick. However, it still took about an hour and a half for the whole thing to cook through.
I’ll probably make it again, but next time, I think I’ll cut the recipe down by a third or put the mixture in a bundt pan instead so that the insides can cook completely through without burning the bottom.
Happy holidays, Joy!

By: courtney

courtney — Thu, 20 Dec 2012 03:27:20 +0000

Can you freeze this either in baked or unbaked form? I’d like to make this to share with people around the holidays and I’m curious if I can make a few mini loaves in advance and then freeze them until it was time to give them out… Any thoughts? Thanks!