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.

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.

CHOCOLATE MARBLE LOVE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-inch baking pan.
• Prepare the cake batter according to the package directions. Spoon evenly into the prepared pan and set aside.
• Combine the ricotta, sugar, cocoa powder, vanilla, eggs and 4 ounces of the mascarpone in a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the cake batter and spread, so the top is completely covered. Bake until a skewer inserted into the center of the cake comes out clean and the vanilla cake layer has risen to the top, 50 to 60 minutes. Let cool completely in the pan on a cooling rack.
• Combine the instant pudding, milk and the remaining 12 ounces mascarpone in a stand mixer and beat until thick and smooth. Spread the frosting evenly over the entire cake. Use a peeler to shave chocolate curls to garnish the cake.

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.

CHOCOLATE MARBLE CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
• If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth.
• If you prefer to mix by hand, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition.
• Fold through 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract until the mixture is smooth.
• Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.
• When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles.
• Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
• Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.

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.

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.

DOUBLE CHOCOLATE MARBLE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an flour one 10 inch tube pan.
• To make marbling mixture: Combine 1/3 cup of the coca and 1/2 cup of the white sugar and mix well.
• In a large bowl, beat the egg whites until stiff, and set aside.
• In another bowl, cream the butter with 1 cup of the sugar and the brown sugar. Beat in the egg yolks, then the vanilla and sour cream.
• In another bowl, stir together the flour, cocoa, salt, and baking soda. Beat into the creamed mixture. Stir about 1/3 of the egg whites into the batter to lighten it and then fold in the rest gently but thoroughly. Spread about 1/4 of the batter into a greased and floured tube pan and sprinkle with about 1/3 of the cocoa-sugar mixture. Continue repeating layers, ending with the batter. With a knife, lightly swirl the batter and cocoa mixture together
• Bake at 325 degrees F (175 degrees C) for 1 3/4 hours, or until it tests done with a toothpick. Let cool on a rack. Makes 16 to 20 servings.

MARBLED POUND CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream the butter and sugars. Add eggs, one at a time, mixing well after each addition. Combine buttermilk and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. Beat in melted peanut butter chips., Pour 2 cups batter into a small bowl; stir in melted chocolate chips. Pour half of the plain batter into a greased and floured 10-in. fluted tube pan. Cover with chocolate batter. Top with remaining plain batter; swirl with a knife., Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, combine chips. In a small saucepan, bring cream to a boil. Remove from heat and pour over chips. Let stand 5 minutes; stir until smooth. Cool 2 minutes; drizzle over cake.