Let’s talk cake. What’s your favorite flavor? Do you prefer yellow or chocolate? Do you like your cake moist, soft, and rich? Well, chocolate marble pound cake consists of all of that. Marble cake is my all time favorite cake flavor. I love the combination of chocolate and yellow swirled together in a harmonious marriage of deliciousness. And I’ve never meant a person who didn’t like pound cake since it’s a popular dessert that can be enjoyed anytime of the year at any occasion. I seriously ate this for breakfast, lunch, and dinner. I had intentions on sharing but my inner fat kid quickly decided that was a bad idea.
Traditional pound cake is made with a pound of each ingredient, flour, eggs, sugar, and butter. However, over time the ingredients have changed adding a variety of flavors, additions, and textures. Thinking off the top of my head, there’s plain or classic pound cake, lemon pound cake, sour cream pound cake, chocolate pound cake, cream cheese pound cake (in my Bubba voice).
I made this recipe with cake flour instead of all purpose to create a softer crumb and buttermilk instead of whole milk to add moisture and a slight tang. The chocolate marble is a really easy effect. Just scoop one cup of the cake batter and add melted chocolate to it. Divide both the yellow and chocolate batters in half. Pour half the yellow batter in the prepared pan, dollop half the chocolate batter on top. Layer the other half of yellow batter, dollop the rest of the chocolate on top, and swirl with a butter knife once or twice and TaDa! Chocolate marble pound cake! Pound cake is usually baked in a bundt or loaf pan. Double all the ingredients if you’d like to bake this in a bundt cake pan.
Chocolate Marble Pound Cake
- 2 1/4 cups cake flour (sifted)
- 1 1/4 cup sugar
- 1 cup unsalted butter (softened to room temperature)
- 1 cup buttermilk
- 3 eggs
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2oz semi-sweet Bakers chocolate (melted)
|Preheat oven to 325 F. Grease and flour a 9x5 loaf pan.|
|Sift the cake flour. Combine the flour, baking soda, and salt in a bowl. Set aside|
|With an electric mixture on medium speed, cream the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time beating after each one. Add the extract.|
|With mixture on low speed, add the flour mixture alternating with the buttermilk. Beat only until combined. Melt chocolate in the microwave.|
|Scoop one cup of the cake batter and place in a separate bowl. Stir the melted chocolate in the one cup of batter.|
|Scoop batters into prepared pan 1/2 cup at a time, alternating yellow and chocolate. Yellow on the bottom and chocolate dolloped on the top. Swirl with a butter knife once or twice.|
|Bake until a tester inserted into center of each cake comes out clean, about 60 to 70 minutes. Let cool completely before removing from the pan.|