Description
This chocolate marble pound cake is a beautiful blend of vanilla and chocolate that bakes up with a tender crumb. Perfect for afternoon coffee break and lovely to serve to company.
Ingredients
Scale
- 1 1/4 cup all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 1 3/4 cups sugar
- 3 large eggs, room temperature
- 1 1/2 teaspoons vanilla
- 1/2 cup whole milk
- 1/3 cup unsweetened dark cocoa powder
- 4 tablespoons hot water
- 1/4 - 1/2 teaspoon espresso powder
Instructions
- Preheat oven to 350°F. Butter and flour a 9 x 5 inch loaf pan.
- Sift the flour, salt and baking powder into a bowl.
- In a mixing bowl, beat the butter for about 3 minutes, until lighter in color. Add the sugar and continue beating on high speed until fluffy, approximately 3 minutes more.
- Add vanilla and eggs, one at a time, After each egg, beat for 2-3 minutes until combined and slightly thickened.
- Add half of the flour to the batter and mix on low speed until combined, but do not over mix.
- Beat in the milk and then the remainder of flour to the batter. Mix together until combined. It will be a thick batter.
- Stir together the hot water, cocoa and espresso. Mix a little more than half of the batter (approx. 2 cups) with the chocolate.
- Drop 1/4 cup sized scoops of alternating vanilla and chocolate batters into the prepared pan.
- Using a thin knife, swirl a S shape horizontally and then swirl a S vertically as well.
- Tap pan lightly on counter to remove any air bubbles and to settle the batter.
- Bake for 1 hour on middle rack of oven, testing at 55 minutes.
- Cake will be done when toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then remove to rack to cool completely.
Notes
* The espresso was added just to boost the chocolate flavor. I used only 1/4 teaspoon espresso powder since I do not like coffee or mocha flavors. My husband, who loves coffee, said the cake would have been even better with 1/2 teaspoon. So you can choose your strength.
** The original recipe was on the Munaty Cooking website.