Hot Chocolate Marble Pound Cake
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 319
- Total Fat
- 18
- Saturated Fat
- 11
- Carbohydrates
- 36
- Dietary Fiber
- 1
- Sugar
- 22
- Protein
- 5
- Cholesterol
- 105
- Sodium
- 129
- Total: 2 hr 30 min (includes cooling time)
- Active: 30 min
Ingredients
2 sticks (16 tablespoons) unsalted butter, at room temperature, plus more for the pan
1 3/4 cups all-purpose flour
1/2 teaspoon fine salt
4 large eggs, at room temperature
2 tablespoons sour cream
1 teaspoon pure vanilla extract
1 1/4 cups sugar
1/2 cup hot chocolate or cocoa mix
Directions
Special equipment:
A 9-by-5-inch loaf pan- 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.
Cook’s Note
For best results, don't use hot chocolate or cocoa mixes that contain powdered milk or other dairy products, which can change the structure and texture of the cake.