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Chocolate Marble Pound Cake

2

We've dressed up our Classic Pound Cake recipe with chocolate pound cake

  • Yield: Makes 4 cakes

Source: Martha Stewart Living, July 2009

Ingredients

Classic Pound Cake Batter

  • 1 pound (3 1/4 cups) all-purpose flour
  • 1 tablespoon coarse salt
  • 4 sticks softened unsalted butter, plus more for pans
  • 2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 9 large, room-temperature eggs

Chocolate Pound Cake Batter

  • 2 1/4 cup all-purpose flour
  • 1 cup best-quality unsweetened cocoa powder
  • 1 tablespoon coarse salt
  • 4 sticks softened unsalted butter, plus more for pans
  • 2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 9 large, room-temperature eggs

Directions

  1. Preheat oven to 325 degrees.

Make Classic Pound Cake Batter

  1. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.

  2. 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.

  3. 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.

Make Chocolate Pound Cake Batter

  1. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour, unsweetened cocoa powder, and salt in a bowl.

  2. 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.

  3. 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.

Combine Batters for Chocolate Marble Pound Cake

  1. 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.

  2. 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.

Reviews Add a comment

  • vjempty
    12 JUL, 2017
    Why is the yield so high? Who needs FOUR pound cakes? I have to admit I didn't see the yield at first and thought it made 2 marble loaves. I think cutting this recipe in half is a must, if not reducing it further.
    Reply
  • miriamru1842gm
    15 AUG, 2016
    The directions don't seem to make sense. The Classic calls for 9 eggs but the directions do not tell when to add them. The directions for the chocolate batter says to add 9 beaten eggs to the mixer bowl in 4 additions and then add the flour mixture. There were no instructions about making a flour mixture. Some clarity please.
    Reply