Marble Pound Cake

A moist vanilla cake swirled with delicious chocolate cake.

Course Dessert

Cuisine European

Keyword marble pound cake

Prep Time 20

Cook Time 45

Servings people

Preheat the oven to 325F (160C), and grease one 8, or 10-cup bundt pan. Or line one 9.5x5-inch loaf pan with parchment paper.
Sift the flour, baking powder, and salt in a medium bowl. Melt the chocolate in a microwave-safe bowl using 30-seconds increments.
In a large mixing bowl fitted with the paddle attachment, mix the butter and sugar until light and fluffy, about 3-4 minutes. Scrape the bottom and sides of the bowl two to three times during the mixing process.
Add the eggs, one at a time, with the mixer on medium-high waiting for each egg to be completely incorporated. Scrape the bottom and sides of the bowl.
Turn the mixer off, and use a rubber spatula to mix in the flour mixture in three additions, alternating with the buttermilk and vanilla. Start and finish with the flour.
Measure about 1/3 of the batter into a medium bowl, and fold in the melted chocolate.
Use two cookie scoops (or large spoons) to scoop the two types of batters in a pattern into the prepared pan.
Insert a butter knife into the cake batter and swirl it like you are writing the number eight. Do it once.
Bake for 45-48 minutes, or until a toothpick comes out from the center of the cake with a few moist crumbs.
Remove the cake from the oven and allow the cake to cook in the pan for about 15-20 minutes, then invert it onto a cooling rack.

Make sure all of the ingredients are at room temperature before mixing the cake.
Store the cake at room temperature, covered for up to four days.
To freeze, wrap the cake cake with plastic wrap or aluminum foil, place in a plastic wrap and freeze up to eight weeks. When ready, allow the cake to warm to room temperature unwrapped.
For non dairy options: replace the butter with vegan butter and the buttermilk with unflavored unsweetened apple sauce.