Monday, August 22, 2011

Amazing Fudge Marble Pound Cake




I made this lovely beauty last night and it is worth every single naughty, calorie-laden crumb!

  • 1 1/2 cups unsalted butter, softened
  • 6 tablespoons melted butter
  • 4 tablespoons unsweetened cocoa powder
  • 2 2/3 cups granulated white sugar
  • 4 large eggs
  • 6 teaspoons vanilla extract
  • 1 cup whole milk
  • 4 cups flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon finely ground sea salt
  • confectioner's sugar, for dusting
    Preheat oven to 350°.

    Grease and flour standard bundt pan.

    Combine flour, baking powder and salt in a medium bowl.

    Using an electric mixer on medium speed, combine the softened butter with the granulated sugar and mix until smooth.  Next add eggs one at a time, mixing after each.  Add vanilla and mix until combined.

    Add the dry ingredients and mix at medium speed just until combined.  Add milk and mix just until combined.  Set aside 1 cup of this batter.

    In a separate bowl, combine cocoa powder and melted butter.  Add the 1 cup of batter from the previous step and stir until combined.

    Carefully and evenly distribute half of the plain batter into your prepared bundt pan.  On top of this batter, distribute the chocolate batter evenly.   Pour your remaining plain batter on top of the chocolate, distributing it evenly in the pan.  Using a butter knife inserted into the batter, gently swirl the batter around (be careful not to over-blend- you will lose your pretty chocolate
    swirls!)

    Bake for 30 minutes at 350°.  Reduce oven temperature to 325° and bake for an additional 25 minutes.  Finally, cover bundt loosely with foil and bake for 20 minutes longer.  Remove pound cake from oven and insert a toothpick into a few different spots to check that the cake is fully baked.  The cake is finished when the toothpick comes out without any batter attached.  Cool cake in pan for 10 minutes.  Invert pan onto a glass cake stand or other serving dish and allow to cool fully before serving.  Dust liberally with confectioner's sugar, slice it up, and enjoy!

(Also- I used vegan butter in place of regular for the softened butter portion of this recipe to save some fat and calories.  The cake is fantastic, so if you're looking to cut the fat content, give that a try!)

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