Moist Marble Pound Cake (one batter)
Riche, buttery, and tender pound cake swirled with ribbons of moist vanilla and chocolate for the perfect balance of flavor and texture.
Servings 12 people
Ingredients
- 2/3 Cup (120g) Chopped Dark chocolate
- 2 Tablespoons (30ml) Heavy cream
- 2 1/4 Cup (270g) All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoons Salt
- 3/4 Cup (180ml) Buttermilk at room temperature
- 2 teaspoons Vanilla extract
- 1 1/4 Cup (270g) Unsalted butter at room temperature
- 1 1/2 Cup (300g) Sugar (300g)
- 4 Large Eggs at room temperature
Instructions
- Preheat the oven to 325F (160C), and grease one 10-cup bundt pan. Or line two 8-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.
- Pour the the heavy cream into the melted chocolate and mix until smooth. Set side.
- 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 fully incorporate. 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.
Notes
- 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.