1/2cupsemi-sweet chocolate chips, tossed in a tablespoon of flourtossing them with a little flour helps to prevent them from sinking
For the chocolate glaze:
3/4cupsemisweet or dark chocolate chips or chunks
3tablespoonunsalted butter
1tablespoonlight corn syrup or honey
1/4teaspoonvanilla extract
Instructions
For the cake:
Preheat the oven to 180 C (350F). Grease a 9×5 inch loaf pan with non stick spray, then line with parchment paper with some overhang so you can lift the finished cake out easily.
Whisk the flour, baking powder, and salt in a bowl.
In a large bowl, combine the one cup of sugar with the orange zest, rubbing the orange zest into the sugar with your fingertips until the sugar is moistened and pale orange. Whisk in the yogurt or sour cream, eggs, and orange juice until well combined.
Use a spatula and add the wet ingredients to the flour mixture, stirring until just combined. Fold in the melted butter until just combined, then fold in the chocolate chips/chunks. Pour the batter into the prepared loaf pan, smoothing out the top.
Bake for 45-50 minutes or until light golden brown and toothpick inserted in the center comes out clean. Cool before topping with glaze.
For the chocolate glaze:
In a double boiler over simmering water, combine chocolate chips, butter, and corn syrup. Stir until chocolate melts and mixture is smooth (you can also choose to microwave but do it gently, stirring every 20 seconds or so) then add vanilla.
Spread the warm glaze on the top of the cake. Let the glaze set before slicing the cake. Enjoy!
Notes
Cake recipe adapted from this highly rated Lemon Turmeric Cake recipe on my website, which is adopted from Alison Roman.Chocolate glaze from All Recipes.Storing Leftovers: Leftover cake will last tightly covered at room temperature for 3-4 daysCake slices or the whole cake will freeze very well, tightly wrapped for 2-4 months.