Chocolate Marble pound cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Ingredients:2 sticks (220 gms) salted butter, softened, plus additional for buttering pan3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting3/4 teaspoon salt2.5 cups sugar (powder it)7 large eggs, at room temperature2 teaspoons vanilla1 cup Milk/ heavy cream or whipping cream1 Tspn lemon zestSpecial equipment: a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 9.6 - 10-inch bunt pan (3 1/4 inches deep; 3-qt capacity)4 Tbspn Coco Powder
Direction:
Put oven rack in middle position, preheat oven for 10 mins
Generously butter pan and dust with flour, knocking out excess flour.
Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
Beat together butter (2 sticks) and sugar in a large bowl with an electric handheld beater at medium high speed until pale and fluffy, about 8 minutes.
Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny
Now Remove 1.5 cup of batter into a bowl & mix in the sifted coco powder into it. Mix it well with a spoon or hand whisk to ensure the batter is smooth. Keep this chocolate batter aside.
Now spoon the half of plain batter into pan and tap pan against work surface once or twice to eliminate air bubbles.
Now fill the chocolate batter in a piping bag & fill it on top of the plain batter around equally. Tap pan against the work surface again once or twice.
Finally add in the remaining plain batter equally on top of the chocolate batter.
Place pan in oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/2 hours or a little longer depending on your oven.
Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.
Serving Size: 20-25 pieces
Number of Servings: 1
Recipe submitted by SparkPeople user ZIONZIA.
Put oven rack in middle position, preheat oven for 10 mins
Generously butter pan and dust with flour, knocking out excess flour.
Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
Beat together butter (2 sticks) and sugar in a large bowl with an electric handheld beater at medium high speed until pale and fluffy, about 8 minutes.
Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny
Now Remove 1.5 cup of batter into a bowl & mix in the sifted coco powder into it. Mix it well with a spoon or hand whisk to ensure the batter is smooth. Keep this chocolate batter aside.
Now spoon the half of plain batter into pan and tap pan against work surface once or twice to eliminate air bubbles.
Now fill the chocolate batter in a piping bag & fill it on top of the plain batter around equally. Tap pan against the work surface again once or twice.
Finally add in the remaining plain batter equally on top of the chocolate batter.
Place pan in oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/2 hours or a little longer depending on your oven.
Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.
Serving Size: 20-25 pieces
Number of Servings: 1
Recipe submitted by SparkPeople user ZIONZIA.
Nutritional Info Amount Per Serving
- Calories: 6,116.0
- Total Fat: 304.1 g
- Cholesterol: 2,151.2 mg
- Sodium: 1,937.0 mg
- Total Carbs: 794.6 g
- Dietary Fiber: 16.0 g
- Protein: 88.5 g
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