HOT CHOCOLATE MARBLE POUND CAKE
This swirly pound cake is the perfect place to use leftover hot chocolate mix. Fold in 1/2 cup of chocolate chips if you want a little more chocolate.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 8
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.
VANILLA CHOCOLATE MARBLE POUND CAKE
This Vanilla Chocolate Marble Pound Cake recipe is a mix of vanilla pound cake and fudgy chocolate pound cake that's topped with an easy chocolate ganache. Both the vanilla cream cheese pound cake and the chocolate pound cake have the same base batter, making this pretty swirled pound cake incredibly easy.
Provided by Michelle
Categories Dessert
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees and line an 8x4 baking pan with parchment paper (or grease well).
CHOCOLATE SWIRL MARBLE POUND CAKE
This has been my favorite pound cake for the last 15 or 20 years. But I must admit that I recently made Juenessa's recipe #188525 and now I have two favorites. :-)
Provided by Kathy
Categories < 4 Hours
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 9
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.
CHOCOLATE MARBLE LOVE CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
CHOCOLATE MARBLE POUND CAKE
We've dressed up our Classic Pound Cake recipe with chocolate pound cake
Provided by Martha Stewart
Categories Cake Recipes
Yield Makes 4 cakes
Number Of Ingredients 13
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.
DECADENT MARBLE CREAM CHEESE POUND CAKE
Fabulous cream cheese and chocolate swirled pound cake! Dense, rich and flavorful. As a bonus, you can serve this cake with any hot fudge or fruit sauce. Tastes great!
Provided by Super San Mateo Che
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease a 10 inch tube pan and lightly dust with flour.
- Melt the chocolate in the top of a double boiler or in a heatproof bowl set over a pan of hot water. Set aside.
- With an electric mixer, cream the butter, cream cheese and vanilla until smooth.
- Add sugar beat until light and fluffy, approximately 5 minutes.
- Add the eggs two at a time.
- Gradually incorporate the flour mixture on low speed.
- Pour half of the batter into the prepared pan.
- Stir the chocolate into the remaining batter and then pour into the plan.
- With a metal spatula or knife, swirl the two batters to create a marbled effect.
- Bake, 60-75 minutes, or until cakes tests done. Cover with foil halfway through the baking.
- Let stand for 15 minutes.
- Turn out the cake onto a wire rack to unmold.
- To serve, sift together grated chocolate and confectioners' sugar. Dust on top of cake.
Nutrition Facts : Calories 551.3, Fat 32.8, SaturatedFat 19.9, Cholesterol 140.7, Sodium 195.2, Carbohydrate 62.8, Fiber 3.3, Sugar 39.9, Protein 8.1
CHOCOLATE MARBLE CAKE
Marble cake is a classic childhood cooking memory. Whether using lurid colours for a psychedelic finish, or just chocolate and vanilla, it's a teatime treat
Provided by Emma Lewis
Categories Afternoon tea
Time 1h
Number Of Ingredients 7
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.
Nutrition Facts : Calories 468 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.81 milligram of sodium
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