Oranges are in season and oh, so juicy and sweet. This cake uses orange juice concentrate, so you can make it any time of the year. I’ve used 2/3 cup so it has a good strong orange flavor. You may reduce it if you like orange to play a quieter, backdrop role. This cake is not too sweet and (I think) really delicious. Orange and chocolate make a very complementary pairing.

Orange Chocolate Cake

9 Tbsp (scant 2/3 cup) margarine or butter, softened
1 cup sugar
3 large eggs
1 2/3 cups flour
1 tsp baking powder
1 tsp vanilla
2/3 cup orange juice concentrate
1/2 cup semi-sweet chocolate chips

Beat butter and sugar until light and fluffy. Add eggs and vanilla and beat well. Combine flour and baking powder separately. Add alternately with orange juice concentrate, stirring well after each addition. Stir in chocolate chips. Pour into a greased and floured loaf pan or 6 cup bundt or ring pan. Bake at 350*F for 50-60 minutes until top is dry and inserted toothpick comes out clean. Cool about 5 minutes. Run knife around edges and gently loosen before turning out of pan. Let cool before wrapping to store like banana bread or other loaf cake. Slice and eat warm or cold.

Notes:
Can reduce butter/margarine to 1/2 cup.
Can reduce orange juice concentrate to 1/2 cup, or even 1/3 cup.
Drizzle top with melted chocolate if you like, or an icing sugar and orange juice glaze, or leave it plain: it’s nice as is!