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Chocolate Marble Pound Cake

Source of Recipe


Food & Wine, March 2003






List of Ingredients



• Vegetable oil cooking spray
  
• 2 cups all-purpose flour
  
• 2 tsp baking powder
  
• 1/4 tsp salt
  
• 1-1/2 sticks (6 ounces) unsalted butter, softened, plus 3 Tbsp melted
  
• 2 Tbsp unsweetened cocoa powder, preferably Dutch process
  
• 1-1/3 cups granulated sugar
  
• 2 large eggs
  
• 1 tsp pure vanilla extract
  
• 1/2 cup heavy cream or milk
  
• Confectioners' sugar, for dusting
  






Instructions



1. Preheat the oven to 350 degrees (F). Spray an 8x4-inch loaf pan with vegetable oil cooking spray and line it with parchment paper. Spray the paper.
   
   
2. In a medium bowl, whisk the flour with the baking powder and salt. In another medium bowl, combine the melted butter with the cocoa until smooth.
   
   
3. In a food processor, combine the softened butter with the granulated sugar. Add the eggs and vanilla and process until smooth. Add the dry ingredients and pulse just until combined. Add the cream and process until smooth. Transfer one cup of the batter to the bowl with the cocoa and stir until smooth.
   
   
4. Spoon half of the remaining batter into the prepared pan and smooth the surface. Spread the chocolate batter in the pan, then cover with the remaining plain batter. Using a table knife, cut 5 swirls in the batter.
   
   
5. Bake the pound cake for 25 minutes. Reduce the temperature to 325 degrees and bake for 25 minutes more. Cover loosely with foil and bake for 15 to 20 minutes longer, or until the cake is lightly browned and a toothpick inserted in the center comes out with moist crumbs attached. Let the pound cake cool in the pan for 10 minutes, then unmold and let cool completely on a wire rack.
   
   Dust with confectioners' sugar before serving.
   
   Makes one (8x4-inch) loaf.