European•indulgent

Moist Marble Pound Cake (one batter)

Riche, buttery, and tender pound cake swirled with ribbons of moist vanilla and chocolate for the perfect balance of flavor and texture.

Ingredients

Quantities are shown as originally provided.

1
Preheat the oven to 325F (160C), and grease one 10-cup bundt pan. Or line two 8-inch loaf pan with parchment paper.
2
Sift the flour, baking powder, and salt in a medium bowl.
3
Melt the chocolate in a microwave-safe bowl using 30-seconds increments.
4
Pour the the heavy cream into the melted chocolate and mix until smooth. Set side.
5
In a large mixing bowl fitted with the paddle attachment, mix the butter and sugar until light and fluffy, about 3-4 minutes. Scrape the bottom and sides of the bowl two to three times during the mixing process.
6
Add the eggs, one at a time, with the mixer on medium-high waiting for each egg to fully incorporate. Scrape the bottom and sides of the bowl.
7
Turn the mixer off, and use a rubber spatula to mix in the flour mixture in three additions, alternating with the buttermilk and vanilla. Start and finish with the flour.
8
Measure about 1/3 of the batter into a medium bowl, and fold in the melted chocolate.
9
Use two cookie scoops (or large spoons) to scoop the two types of batters in a pattern into the prepared pan.
10
Insert a butter knife into the cake batter and swirl it like you are writing the number eight. Do it once.
11
Bake for 45-48 minutes, or until a toothpick comes out from the center of the cake with a few moist crumbs.
12
Remove the cake from the oven and allow the cake to cook in the pan for about 15-20 minutes, then invert it onto a cooling rack.