Hot Cocoa Marble Pound Cake
Submitted by: Katie N. from Spice House, Chicago,
Yield: 10-12 servings
Featured in this Recipe
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.
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!
DELICIOUS recipe! and, easy preparations!