I liked this recipe because it was an excuse to get my loaf pans out, but I must have missed the life-class that taught everyone how to marble frosting nicely, because I do NOT. In fact, if this hadn’t tasted so nice, I would even consider it a baking fail because I dislike the way it looks so much.
And for some reason, the day I made it I was having terrible photographing difficulties as well. An uninspired post all in all. Sorry guys!
Chocolate Marble Pound Cake
Don’t worry, that’s not a brunt top, that’s a top chocolate cake layer.
(For the cake)
1/2 pound unsalted butter, plus more ro greasing the pan
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 + 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/2 cup sour cream
1/4 cup hot water
1/4 cup unsweetened cocoa powder
(For the ganache)
3 ounces chopped semi-sweet chocolate
1/4 cup heavy cream
1 ounce white chocolate
Preheat the oven to 350°F. Butter a standard-sized loaf pan.
In a bowl, beat the butter until it is very creamy. Then beat in the sugar until it is light and fluffy. Lastly, mix in the vanilla.
In a small bowl whisk together the flour, baking powder and salt. In a separate bowl crack the eggs.
Add half the eggs and half the flour mixture to the butter mixture and beat until well combined. Scrape down the sides of the bowl and beat in the rest of the eggs and flour.
Beat in the sour cream until smooth.
In a separate small bowl stir the hot water and cocoa powder together until smooth. The mixture will be thick. Pour half the cake batter into a separate bowl and fold in the cocoa mixture with a rubber spatula until combined well.
Spread the vanilla batter from the mixer bowl into the bottom of the loaf pan and spoon the chocolate batter down the center. Swirl with a knife to marble it.
Bake about 1 hour or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and transfer to a wire rack to cool. Invert the cooled cake onto a plate and then invert again onto the wire rack.
The cake after it’s first layer of ganache.
Then start making the ganache. Put the semi-sweet chocolate in a small, heat proof bowl. Heat the heavy cream until it just comes up to a boil.
Pour the heavy cream over the chocolate and cover with a small pan lid or dish. Let it sit 3 minutes.
After 3 minutes whisk until smooth and creamy. Pour slowly over the loaf cake and allow to set.
In a small bowl melt the white chocolate in the microwave, stir until smooth and drizzle over top of the cake.
Not my finest looking cake.
Then using the tip of a butter knife marble the ganache and the white chocolate. This is the step I failed at.
I love hitting the chocolate layer within the pound cake.
Now enjoy a delicious slice! Maybe with a cup of coffee.