Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder
- 1 tsp baking powder, 1/2 tsp baking soda, 3/4 tsp fine sea salt
- 1 tsp ancho chili powder + 1/8 tsp cayenne; 1/2 tsp cinnamon (optional); 1 tsp espresso powder (optional)
- 1 cup (200 g) granulated sugar + 1/2 cup (100 g) light brown sugar
- Zest of 2 oranges + 1/4 cup (60 ml) fresh orange juice
- 2 large eggs
- 1/2 cup (113 g) melted unsalted butter + 1/4 cup (60 ml) neutral oil
- 3/4 cup (180 g) sour cream or full-fat Greek yogurt
- 2 tsp vanilla extract
- 3/4 cup (125 g) chopped dark chocolate (60–70%)
- Optional glaze: 4 oz (115 g) dark chocolate, 1/3 cup (80 ml) heavy cream, 1 tbsp (14 g) butter, 1 tsp orange zest, pinch cayenne
Do This
- 1. Heat oven to 350°F (175°C). Line a 9×5 in loaf pan with a parchment sling; grease.
- 2. Rub orange zest into both sugars until fragrant. Whisk in eggs for 1 minute.
- 3. Whisk in melted butter, oil, sour cream, orange juice, and vanilla until smooth.
- 4. In another bowl, whisk flour, cocoa, baking powder, baking soda, salt, ancho, cayenne, cinnamon, and espresso.
- 5. Add dry to wet; fold just until no flour streaks remain.
- 6. Fold in chopped dark chocolate. Scrape batter into pan; smooth top.
- 7. Bake 60 minutes (check at 55). Cool 15 minutes, turn out, cool completely. Optional: glaze and garnish with orange zest and flaky salt.
Why You’ll Love This Recipe
- Bold yet balanced: deep chocolate, bright orange, and gentle chili warmth.
- Moist, tender crumb that stays soft for days.
- One bowl for wet, one for dry—easy cleanup for home bakers.
- Optional glossy orange-chili chocolate glaze for a bakery-style finish.
Grocery List
- Produce: 2 large oranges
- Dairy: Unsalted butter, sour cream or full-fat Greek yogurt, eggs, heavy cream (for glaze)
- Pantry: All-purpose flour, unsweetened cocoa powder, granulated sugar, light brown sugar, baking powder, baking soda, fine sea salt, vanilla, neutral oil, dark chocolate (bars or chips), ancho chili powder, cayenne, ground cinnamon (optional), instant espresso powder (optional)
Full Ingredients
For the Chocolate–Orange Chili Loaf
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder (Dutch-process preferred)
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) baking soda
- 3/4 tsp (4 g) fine sea salt
- 1 tsp (2 g) ground ancho chili powder
- 1/8 tsp (0.25 g) cayenne pepper (for subtle warmth)
- 1/2 tsp (1 g) ground cinnamon (optional)
- 1 tsp (2 g) instant espresso powder (optional, enhances chocolate)
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- Finely grated zest of 2 large oranges (about 2 tbsp)
- 2 large eggs, at room temperature
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 1/4 cup (60 ml) neutral oil (canola or grapeseed)
- 3/4 cup (180 g) full-fat sour cream or Greek yogurt, at room temperature
- 1/4 cup (60 ml) freshly squeezed orange juice
- 2 tsp (10 ml) pure vanilla extract
- 3/4 cup (125 g) chopped dark chocolate (60–70%)
Optional Orange–Chili Chocolate Glaze
- 4 oz (115 g) dark chocolate (60–70%), finely chopped
- 1/3 cup (80 ml) heavy cream
- 1 tbsp (14 g) unsalted butter
- 1 tsp finely grated orange zest
- Pinch cayenne pepper
- Pinch fine sea salt
For Finishing
- Extra orange zest (microplaned or thin strips)
- Flaky sea salt (optional, to finish the glaze)
Step-by-Step Instructions
Step 1: Preheat and prepare the pan
Heat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and line it with a parchment sling so the paper hangs over the long sides for easy removal. Grease the parchment as well.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, ancho chili powder, cayenne, cinnamon (if using), and espresso powder (if using). This disperses the spices and leaveners evenly, which prevents pockets of bitterness or uneven rise.
Step 3: Infuse the sugar with orange
In a large mixing bowl, add the granulated sugar, brown sugar, and orange zest. Use your fingertips to rub the zest into the sugars for 30–60 seconds until the mixture is aromatic and looks slightly damp. This releases the citrus oils for a brighter orange flavor.
Step 4: Whisk in the wet ingredients
Add the eggs to the sugar mixture and whisk vigorously until slightly thickened, about 1 minute. Whisk in the melted butter and oil until glossy, then whisk in the sour cream, orange juice, and vanilla until completely smooth.
Step 5: Combine wet and dry
Sprinkle the dry mixture over the wet ingredients. Using a silicone spatula, fold gently just until you no longer see dry streaks. A few small lumps are fine—overmixing will make the loaf tough.
Step 6: Fold in chocolate and pan the batter
Fold in the chopped dark chocolate. Scrape the batter into the prepared pan and smooth the top. Tap the pan firmly on the counter 2–3 times to release any large air bubbles.
Step 7: Bake and cool
Bake for about 60 minutes, rotating once halfway. Begin checking at 55 minutes: a skewer should come out with a few moist crumbs (not wet batter), and the center should spring back lightly. Internal temperature at the center should be around 200–205°F (93–96°C). If the top darkens too quickly, tent loosely with foil after 45 minutes. Cool in the pan for 15 minutes, then lift out using the parchment and cool completely on a wire rack.
Step 8: Optional orange–chili glaze
Place the chopped chocolate and butter in a heatproof bowl. Heat the cream in a small saucepan until steaming (just below a simmer), then pour over the chocolate. Let stand 2 minutes, add the orange zest, a small pinch of cayenne, and a pinch of salt, then stir until smooth and glossy. Pour over the cooled loaf, letting it drip down the sides. Finish with a touch of flaky sea salt and fresh orange zest.
Pro Tips
- Rubbing zest into the sugars extracts citrus oils for maximum orange aroma without bitterness.
- Weigh your dry ingredients for consistent results; cocoa can pack tightly when scooped.
- Room-temperature eggs and dairy help the batter emulsify and rise evenly.
- Use ancho for gentle warmth and depth; add cayenne sparingly so the chili supports, not overpowers, the chocolate.
- Tent with foil if needed to prevent over-browning while the center finishes baking.
Variations
- Mocha-Chili Loaf: Swap the orange juice for strong brewed coffee; omit the zest and increase espresso powder to 2 tsp.
- Chipotle-Orange Twist: Replace ancho with 1/2 tsp chipotle powder for a smoky kick; keep the cayenne optional.
- Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend by weight (220 g) and add 1 tbsp milk if the batter seems thick.
Storage & Make-Ahead
Store the cooled loaf (unglazed or glazed) tightly wrapped at room temperature for up to 3 days. For longer storage, wrap slices individually and freeze for up to 2 months; thaw at room temperature. The glaze can be made up to 3 days ahead—refrigerate, then gently warm until pourable. This loaf actually tastes even better on day 2 as the orange and spice bloom.
Nutrition (per serving)
Approximate, without glaze: 420 calories; 22 g fat; 53 g carbohydrates; 6 g protein; 4 g fiber; 29 g sugars; 300 mg sodium. Add about 110 calories per slice if glazed.
