F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Chocolate Marble Pound Cake
© Dana Gallagher

Chocolate Marble Pound Cake

  • ACTIVE: 20 MIN
  • TOTAL TIME: 2 HRS
  • SERVINGS: MAKES ONE 8-BY-4 INCH LOAF
  • MAKE-AHEAD
  1. Vegetable oil cooking spray
  2. 2 cups all-purpose flour
  3. 2 teaspoons baking powder
  4. 1/4 teaspoon salt
  5. 1 1/2 sticks (6 ounces) unsalted butter, softened, plus 3 tablespoons melted
  6. 2 tablespoons unsweetened cocoa powder, preferably Dutch process
  7. 1 1/3 cups granulated sugar
  8. 2 large eggs
  9. 1 teaspoon pure vanilla extract
  10. 1/2 cup heavy cream or milk
  11. Confectioners' sugar, for dusting
  1. Preheat the oven to 350°. Spray an 8-by-4-inch loaf pan with vegetable oil cooking spray and line it with parchment paper. Spray the paper.
  2. In a medium bowl, whisk the flour with the baking powder and salt. In another medium bowl, combine the melted butter with the cocoa until smooth.
  3. In a food processor, combine the softened butter with the granulated sugar. Add the eggs and vanilla and process until smooth. Add the dry ingredients and pulse just until combined. Add the cream and process until smooth. Transfer 1 cup of the batter to the bowl with the cocoa and stir until smooth.
  4. Spoon half of the remaining batter into the prepared pan and smooth the surface. Spread the chocolate batter in the pan, then cover with the remaining plain batter. Using a table knife, cut 5 swirls in the batter. Bake the pound cake for 25 minutes. Reduce the temperature to 325° and bake for 25 minutes more. Cover loosely with foil and bake for 15 to 20 minutes longer, or until the cake is lightly browned and a toothpick inserted in the center comes out with moist crumbs attached. Let the pound cake cool in the pan for 10 minutes, then unmold and let cool completely on a wire rack. Dust with confectioners' sugar before serving.
Make Ahead The cake can be wrapped in foil and refrigerated for 1 week or frozen for up to 2 months.
You Might Also Like

Ratings

Average Rating

(3)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.