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Hot Cocoa Marble Pound Cake

Hot Cocoa Marble Pound Cake
This is a dense, rich cake. The Hot Cocoa mix makes the chocolate swirls extra fudgy!

Submitted by: Katie N. from Spice House, Chicago,
Yield: 10-12 servings


Featured in this Recipe


Preparation Instructions:

1. Position a rack in the lower third of the oven, and preheat to 325 degrees F. Butter a 9-by-5-inch loaf pan

2. Sift the flour and salt into a medium bowl. Whisk together the eggs, sour cream and vanilla in a small bowl.

3. 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.

4. Continue to beat the butter mixture until light and fluffy, about 5 minutes. Scrape down the bowl as needed.

5. 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.)

6. Transfer about 1/3 of the batter to a medium bowl, and stir in the hot cocoa 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.

7. 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.

8. Let the cake cool in the pan for a few minutes, then invert and let cool completely on a rack.

More About This Recipe

Since there is no chemical leavening, you’ll see instructions to beat the batter longer than a standard cake. Don’t skip this step or cut it short, as this helps give the batter some lift.


Based on 2 reviews

Customer Reviews

Kathy The Fun Baker

Thank you, Katie N., for sharing your recipe! It sounds delish, but there is SO Much Butter & with 4 eggs it sounds like cholesterol overload to me. (Hence my 4 star rating.) I plan to try subbing in plain Greek yogurt & applesauce for part of the butter. (It should be plenty moist with those additions & still have lots of the yummy butter flavor that makes it taste so good.) Also, I will make flax “eggs” to sub for some of the eggs. Happy Easter!

Rebecca Gillengerten

DELICIOUS recipe! and, easy preparations!

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