Chocolate Marble Pound Cake Recipes

CHOCOLATE MARBLE POUND CAKE

Steps:

• Preheat oven to 325 degrees.
• Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated.
• Butter two 5-by-9-inch loaf pans. Combine all-purpose flour, unsweetened cocoa powder, and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated.
• Scoop batters into prepared pans, 1/2 cup at a time, alternating plain and chocolate. Swirl with a knife. Tap on counter to distribute; smooth tops.
• Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

CHOCOLATE MARBLE POUND CAKE

Steps:

• Preheat oven to 325 degrees.
• Spray bundt pan with baking spray. Set aside.
• Stir together flour, baking powder, and salt. Set aside.
• Cream butter at high speed of an electric mixer.
• With mixer running add sugar, a little at a time, and continue beating until fluffy, about 2-3 minutes, scraping the sides and bottom of the bowl if necessary.
• Add eggs, one at a time, beating well after each addition.
• Add flour mixture alternately with milk, beginning and ending with flour mixture.
• Stir in vanilla.
• Spoon 1/4 of cake batter into melted chocolate, and fold in completely.
• Spoon half of remaining batter into in bundt pan.
• Top with chocolate batter.
• Pour the rest of the plain batter on top of the chocolate batter.
• Using the handle of a wooden spoon or a knife, swirl the batters together.
• Bake until cake pulls away from the sides of the pan and tests done, about 60-65 minutes.
• In the top of a double boiler, combine chocolate and cream.
• Heat over simmering water until chocolate melts and dissolves completely into cream when you stir it.
• Cool for 10-15 minutes, just until it starts to thicken a little bit.
• Pour over cooled cake.

MARBLE POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a 9 inch by 5 inch loaf pan and line it with parchment paper; grease the parchment paper as well.
• Melt 3 tablespoons of butter in the microwave, using 30 second increments until fully melted. Mix the cocoa powder into the melted butter until well combined.
• Mix the flour, baking powder, and salt in a separate bowl.
• Using a mixer, combine the remaining 12 tablespoons of softened butter with the sugar. Add the eggs and vanilla and mix well.
• Gradually mix in the flour mixture to the batter.
• Mix the milk into the batter.
• Take half of the batter and mix it into the butter-cocoa mixture until fully combined.
• Pour the cocoa batter into the loaf pan.
• Gently spoon the yellow cake batter into the loaf pan.
• Using a the tip of a knife swirl the batter gently for a few seconds.
• Cover the loaf pan with aluminum foil and bake for 30 minutes.
• Uncover and bake for an additional 30 minutes.
• Let cool before removing from loaf pan.

VANILLA CHOCOLATE MARBLE POUND CAKE

Steps:

• Preheat oven to 350 degrees and line an 8x4 baking pan with parchment paper (or grease well).

CHOCOLATE MARBLE POUND CAKE

Steps:

• Prep: Heat oven to 360°F and line a 4x8 inch loaf pan with nonstick baking parchment.
• Make cake batter: In a large mixing bowl, cream butter with an electric mixer until smooth, then add the eggs, sugar and salt and cream until light and fluffy. Beat in milk. Combine flour and baking powder in a separate bowl, then beat into egg mixture on low until smooth.
• Divide batter: Place half of the cake batter into the prepared pan. Beat cocoa powder and extra milk into remaining batter in the bowl. Spread batter on top of light batter in prepared pan, then carefully swirl together using a fork (don't swirl too much or you'll completely mix it - see video for my technique).
• Bake: Bake around 50-55 minutes, or until a toothpick inserted into the middle comes out just clean. Cool in the pan for 5 minutes, then lift out and place on a cooling rack to cool completely.

MARBLE SWIRL POUND CAKE

Steps:

• In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.
• Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.
• Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan, and on a wire rack, for 10 minutes. Remove cake from pan, and cool completely.

MARBLE BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F, and grease and flour a 10-cup bundt pan.
• In a large mixing bowl, cream the butter, cream cheese, and sugar together on medium-high speed, until very pale and fluffy (about 5 minutes).
• Add the eggs, one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition.
• Add one cup of flour at a time, stirring on low speed until incorporated.
• Stir in the salt and vanilla.
• In a smaller bowl, whisk the cocoa and water together.
• Fold about half the cake batter into the cocoa mixture.
• Drop dollops of chocolate batter into the prepared pan, alternating with vanilla batter.
• Swirl together with a toothpick or bamboo skewer.
• Repeat, layering on dollops of batter and swirling, until all the batter has been added.
• Bake for 70 to 80 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
• Cool for 30 minutes, then invert onto a serving plate and dust with powdered sugar.

CHOCOLATE SWIRL MARBLE POUND CAKE

Steps:

• Heat oven to 350°F Grease a 10" tube pan.
• Beat sugar and butter until blended; then increase speed to high and beat until light and fluffy.
• Add flour and remaining ingredients EXCEPT cocoa. Beat at low speed until well mixed, scraping bowl often; then increase to high and beat 4 minutes longer, scraping bowl as needed.
• Scoop out 2 1/2 cups of batter into a small bowl. Whisk in cocoa powder.
• Alternately spoon vanilla and chocolate batters into prepared tube pan. Using a knife, cut and twist through batter to create a marble effect.
• Bake 60 minutes or until a toothpick comes out clean.
• Cool in pan on a wire rack for 10 minutes. Then run a spatula or knife around the pan to loosen the cake. Remove cake and cook on a wire rack.

SWEET POTATO CHOCOLATE MARBLE CAKE

Steps:

• Pierce the potato several times with a knife or fork. Microwave on high for 5 minutes or until tender. Then let cool.
• Halve potato lengthwise then scrape pulp into a medium bowl. Mash until smooth. Measure 3/4 cup; set aside any remaining for another use. In a small microwave-safe bowl, melt 2 oz of chocolate in microwave on high for 30 to 45 seconds, stirring once.
• Preheat the oven to 350 F. Grease and flour or use non-stick spray to coat a 10 cup bundt pan. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, and salt. In a very large bowl, beat butter and sugar on medium high 2 to 3 minutes or until light and fluffy. Add eggs, one at a time, beating after each until combined. Gradually add flour mixture, beating until combined. Beat in sour cream, mashed sweet potato, and vanilla until combined. Remove 3 cups of batter to a medium bowl then stir in melted chocolate into separated batter.
• Alternately spoon mounds of each cake batter into pan. Using a knife, swirl batters together. Bake for 50-60 minutes or until a toothpick inserted near center comes out clean. Let cool in pans on a wire rack for 10 minutes. Remove from pan and let cool completely.
• For ganache, in a small saucepan bring cream just to boiling over medium high. Remove from heat. Add remaining chopped chocolate. (don't stir). Let it stand for 5 minutes then stir until smooth. Spoon ganache over the top of the cake and sprinkle with flaky sea salt.

TIGER POUND CAKE

Steps:

• Pre-heat oven to 350 degrees Fahrenheit. Butter a bundt pan and coat with flour, dusting off any excess flour.
• In a stand mixer, beat the butter using the paddle attachment on medium-high speed until soft and creamy, anywhere from 2 to 3 minutes. Add the sugar and continue beating until fluffy and puffy.
• Combine the flour, baking powder, baking soda and salt in a bowl. In another bowl, mix the eggs with vanilla and sour cream.
• Reduce the mixer speed to low, and take turns adding flour mixture and egg mixture. Continue beating until thoroughly combined, scraping down the sides with a rubber spatula if need be. Transfer 1/3 the dough to another bowl, leaving the remaining 2/3 of the dough in the mixer.
• In a small bowl, thoroughly combine the hot water and cocoa. With a rubber spatula, fold the cocoa mixture into the 1/3 of the batter set aside in an extra bowl until thoroughly mixed. Set aside.
• To the batter left in the mixer, add the orange zest, almond extract and orange juice, and beat until completely mixed.
• With two ice cream scoops or measuring cups, alternate dropping the chocolate batter and the orange-almond batter into the bundt pan. When all the batter is in the pan, run a butter knife or a skewer through it to create the marbled look.
• Bake the cake for 50 to 60 minutes, until springy to the touch, lightly browned and a toothpick inserted comes out moist, but not wet. Remove the cake from the oven and let cool.
• Once cool, run a butter knife around the cake and invert onto a platter. Sprinkle with confectioners' sugar and serve.

MARBLE LOAF CAKE

Steps:

• Preheat your oven to 325°F/167°C. Generously butter your loaf pan and line it with parchment paper.
• In a medium bowl, whisk together your flour, baking powder and salt. Set aside.
• In a stand mixer fitted with a paddle attachment, beat the butter for 1 minute on high speed. It should be smooth and creamy.
• Add your sugar and beat on high speed for 4 minutes. You want it to be very light and airy. Add your vanilla.
• Add your eggs one at a time, beating for 1 minute after each new addition and scraping down the bowl well before each addition.
• Add a third of your flour mixture and beat on your lowest speed. Add half of your sour cream, and again beat on low speed. Repeat the flour, sour cream and then the final addition of flour. Beat on low speed until combined after each new addition.
• In a small bowl, whisk your espresso powder with 1 tablespoon of boiling water. Take half of your batter into a medium bowl, and whisk it with the espresso and cocoa powder.
• Using an ice cream scooper, scoop out the vanilla batter into your loaf pan and alternate it with the chocolate batter, creating a checkerboard pattern. Repeat until you have used all the batter, I created two layers like this. Then use a butter knife or small offset spatula to create a few swirls. Do not over swirl it.
• Tap the loaf pan on your countertop a few times to get rid of any air bubbles.
• Bake for 1 hour and 10 minutes, a tester should come out clean. After 20 minutes, take out of the pan and let cool completely.
• In a small saucepan, bring your heavy cream to a simmer (not a boil!). Place your chopped chocolate in a medium bowl, and pour the heavy cream on top. Leave for 3 minutes. With a rubber spatula, swirl the two together until it is completely smooth. Sprinkle over your salt. Let it sit until it is a harder consistency, about 15 minutes. Spread on top of your loaf.

HOT CHOCOLATE MARBLE POUND CAKE

Steps:

• Position a rack in the lower third of the oven, and preheat to 325 degrees F. Butter a 9-by-5-inch loaf pan.
• Sift the flour and salt into a medium bowl. Whisk together the eggs, sour cream and vanilla in a small bowl.
• Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth. Gradually add the sugar, 1/4 cup at a time, to cream and lighten the butter.
• Continue to beat the butter mixture until light and fluffy, about 5 minutes. Scrape down the bowl as needed.
• Reduce the mixer speed to low. Beat in the flour, 1/4 cup at a time, then beat the batter for 30 seconds. Gradually beat in the egg mixture. (Take care not to overmix.)
• Transfer about 1/3 of the batter to a medium bowl, and stir in the hot chocolate mix. Spoon 1/2 the remaining vanilla batter into the prepared loaf pan, and smooth over the top with a spatula. Using 1/2 the hot chocolate batter, drop spoonfuls on top of the vanilla batter. Repeat with the remaining vanilla and hot chocolate batters. Run a skewer through the loaf pan to help swirl the 2 batters together. Tap the pan on the counter.
• Bake until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed, 1 hour to 1 hour and 30 minutes.
• Let the cake cool in the pan for a few minutes, then invert and let cool completely on a rack.

MARBLE POUND CAKE

Steps:

• Preheat the oven to 350°F (177°C). Spray a loaf pan with non-stick spray. Set aside.
• Sift the cake flour, add the salt, whisk everything together, and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, cream together the butter and sugar on medium speed until very light and fluffy, about 5 minutes. Stop the mixer and scrape down the sides of the bowl several times during mixing. The mixture should be very pale yellow after mixing.
• With the mixer running, add the vanilla. Next, add in one egg at a time, mixing on medium speed and allowing each egg to fully incorporate before adding the next. Scrape down the sides of the bowl frequently. Do not rush this process.
• Again with the mixer running, add the dry ingredients to the bowl in three additions, alternating with the sour cream in two additions, starting and stopping with the dry ingredients. Continue to mix on medium speed in between each addition until fully incorporated.
• Divide the batter in half and gently stir the cocoa powder into one half of the batter. Spoon each batter into the prepared pan, alternating between plain and chocolate. Use a butter knife to swirl the batter to make a marble pattern.
• Bake the pound cake for 50-65 minutes until a cake tester inserted into the center of the cake comes out with moist crumbs.
• Remove from oven and place on a cooling rack. Allow the cake to cool for 20 minutes before turning out of the pan to cool completely before slicing. Store leftovers at room temperature up to 3 days. Loaf freezes well, up to 3 months. Thaw at room temperature.