Chocolate Marble Pound Cake

Chocolate Marble Pound Cake Chocolate marble pound cake was our mom’s go-to dessert when we kids. Although she’s an excellent cook, she never really liked baking and would always use a box mix for pound cake. Her signature was to create a chocolate marble pound cake by mixing in a bit of cocoa to half of the batter.  When I started getting into baking, I would take over her chocolate marble pound cake duties. I eventually began to experiment with other cake and dessert recipes, but there’s something nostalgic about chocolate marble pound cake.Chocolate Marble Pound Cake

Ryan and I have some super potent inky vanilla essence from Trinidad, so this recipe only uses 1/2 Tbsp. If you have regular store-bought vanilla extract, increase to 1 Tbsp. We also bought some butter essence from the essence store when we visited Trinidad last spring, so I added a bit of that to amp up the flavour. Omit the butter essence if you don’t have any.

Serve this cake for teatime or dessert with a dollop of whipped cream and some fresh berries.

Chocolate Marble Pound Cake

Marble Pound Cake
 
Author:
Recipe type: Dessert
Serves: 12
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 cup butter, softened
  • 1½ cups granulated sugar
  • 5 eggs, at room temperature
  • ½ tsp butter essense
  • 3 Tbsp milk, divided
  • ½ Tbsp vanilla
  • ½ tsp salt
  • 2 cups flour
  • ½ tsp baking powder
  • ¼ cup cocoa powder
Instructions
  1. Preheat oven to 325 F.
  2. Grease a 9"x5" loaf pan. Line the bottom with parchment paper and grease the paper.
  3. In a large bowl, beat the butter and sugar until creamy.
  4. Add the eggs, one at a time, beating well between each addition.
  5. Beat in the butter essence, 2 Tbsp milk, vanilla, and salt.
  6. Stir in the flour just until combined.
  7. Spread half the batter in the prepared loaf tin.
  8. Add the remaining 1 Tbsp milk and cocoa powder to the remaining batter until well blended.
  9. Pour the chocolate batter on top of the vanilla batter. Swirl with a butterknife.
  10. Bake on the centre rack for 75 minutes or until a skewer inserted in centre comes out clean.
  11. Let cool in pan for 30 minutes before turning out onto a wire rack and let the cake cool completely.
  12. The cake can be baked up to 2 days ahead; wrap in plastic and keep at room temperature. Or, you can wrap it in plastic and freeze for up to 6 months.

Chocolate Marble Pound CakeMeinhilde's Signature, Kiku Corner

9 comments

  1. Carol ("Mimi") says:

    This looks delicious. A pound cake like this travels easily, too. So — it’s a great dessert to take with you to a dinner at someone’s home or to a church supper. Also, a great cake to wrap up and give as a gift to someone. I’m pinning so that I can try this later.

  2. Angela @marathonsandmotivation.com says:

    This sounds amazing! Thanks so much for linking up at Sunday Fitness & food, Pinned!

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