Decadent Swirled Chocolate-vanilla Pound Cake
Indulge in this luxurious and decadent swirled pound cake that beautifully blends rich chocolate and vanilla flavors. With a moist and tender crumb, this cake is a sophisticated twist on the classic pound cake, ensuring that every slice offers delightful layers of flavor. Adapted from renowned Montreal pastry chef, Marcy Goldman, it's perfect for any occasion—be it a casual afternoon tea or a grand celebration. The cake can be made ahead of time, wrapped in foil to keep it fresh for a week in the refrigerator or frozen for up to two months, making it a convenient and delightful treat that’s always ready to impress.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
all-purpose flour
2 cups (sifted)
baking powder
2 teaspoons (none)
salt
1/4 teaspoon (none)
unsalted butter
3/4 cup (softened, plus 3 tablespoons melted)
unsweetened cocoa powder
2 tablespoons (preferably Dutch process)
granulated sugar
1 1/3 cups (none)
eggs
2 large (room temperature)
pure vanilla extract
3 teaspoons (none)
heavy cream or milk
1/2 cup (none)
confectioners' sugar
to taste (for dusting)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare an 8" X 4" loaf pan by spraying it with non-stick cooking spray. Line the bottom and sides with parchment paper, and spray the parchment paper as well.
3
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.
4
In a separate bowl, mix together the melted butter and cocoa powder until smooth and well combined.
5
In a food processor, combine the softened butter and granulated sugar. Process until the mixture is light and creamy. Add the eggs and vanilla extract, blending until fully incorporated.
6
Gradually add the flour mixture to the butter mixture in the processor, pulsing until just combined. Carefully fold in the heavy cream (or milk) until the batter is smooth and velvety.
7
Scoop out 1 cup of the plain batter into the bowl containing the cocoa mixture, and stir until thoroughly combined, forming your chocolate batter.
8
Pour half of the vanilla batter into the prepared loaf pan, smoothing the top with a spatula. Spread the chocolate batter evenly on top, followed by the remaining vanilla batter. Using a butter knife, create 5 decorative swirls throughout the batter to enhance the marbled effect.
9
Bake the cake in the preheated oven for 25 minutes. Then, reduce the oven temperature to 325°F (160°C) and bake for an additional 25 minutes. Loosely cover the cake with aluminum foil and continue baking for another 15 to 20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with moist crumbs attached.
10
Once baked, let the pound cake cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. Before serving, dust the top with confectioners' sugar for an elegant finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of the Decadent Swirled Chocolate-vanilla Pound Cake?
This pound cake features a luxurious blend of rich chocolate and vanilla flavors swirled together for a sophisticated taste.
Who is the chef credited for the inspiration of this recipe?
The recipe is adapted from renowned Montreal pastry chef, Marcy Goldman.
What size loaf pan is required for this recipe?
You should use an 8-inch by 4-inch loaf pan.
How should I prepare the loaf pan before baking?
Spray the pan with non-stick cooking spray, line the bottom and sides with parchment paper, and spray the parchment paper as well.
What is the initial oven temperature for baking?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
Does the oven temperature change during the baking process?
Yes, after baking for 25 minutes at 350 degrees, you must reduce the temperature to 325 degrees Fahrenheit for the remainder of the time.
How many eggs are needed for this pound cake?
The recipe requires 2 large eggs at room temperature.
What type of cocoa powder is recommended?
The recipe suggests using 2 tablespoons of unsweetened cocoa powder, preferably Dutch process.
How do I create the chocolate batter?
Mix melted butter and cocoa powder together, then stir in 1 cup of the plain vanilla batter until thoroughly combined.
How is the marble effect achieved in the cake?
Layer half the vanilla batter, then the chocolate batter, then the remaining vanilla batter, and use a butter knife to create 5 decorative swirls.
How long can this cake be stored in the refrigerator?
When wrapped in foil, the cake will stay fresh for up to one week in the refrigerator.
Can I freeze the Decadent Swirled Chocolate-vanilla Pound Cake?
Yes, the cake can be frozen for up to two months.
What dry ingredients are whisked together first?
Whisk together 2 cups of sifted all-purpose flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt.
What is the total estimated baking time?
The total baking time is approximately 65 to 70 minutes across three stages.
How should the cake cool after it is removed from the oven?
Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
What is the suggested final topping for the cake?
Dust the top of the cake with confectioners' sugar for an elegant finish.
Can I use milk instead of heavy cream?
Yes, the recipe allows for the use of either 1/2 cup of heavy cream or 1/2 cup of milk.
What consistency should the butter be for the main mixture?
The 3/4 cup of unsalted butter used in the food processor should be softened.
Why is aluminum foil used during the baking process?
The cake is loosely covered with foil for the final 15 to 20 minutes of baking to prevent over-browning while the center finishes cooking.
How do I check if the cake is fully baked?
Insert a toothpick into the center; it should come out with moist crumbs attached.
How much vanilla extract is used in this recipe?
The recipe calls for 3 teaspoons of pure vanilla extract.
Is a food processor necessary for this recipe?
The instructions specify using a food processor to cream the butter and sugar and to incorporate the eggs and flour mixture.
How much granulated sugar is required?
You will need 1 1/3 cups of granulated sugar.
Should the flour be prepared in any specific way?
Yes, the 2 cups of all-purpose flour should be sifted.
What are the suggested occasions for serving this cake?
It is perfect for casual afternoon tea or grand celebrations.
What tags are associated with this recipe?
Associated tags include dessert, pound cake, marble cake, chocolate, vanilla, baking, sweet treats, and make ahead.
How much melted butter is used for the chocolate component?
The recipe uses 3 tablespoons of melted butter mixed with the cocoa powder.
How many total ingredients are in this recipe?
There are 10 total ingredients.
How is the flour added to the batter in the processor?
The flour mixture should be added gradually and pulsed until just combined.
What should the batter look like after adding the cream?
The batter should be folded until it is smooth and velvety.