Pound Cake Recipe | Chocolate Marble | The Frugal Chef

This pound cake recipe is straightforward to make and the ultimate result’s scrumptious. The cake is moist and tender and loaded in taste — conventional vanilla mixed with luscious, darkish chocolate. It’s actually fairly particular.

I used buttermilk on this recipe however you’ll be able to substitute that for complete milk or a mix of equal elements of heavy cream and milk. Any of these selections work.

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Serves eight
1¾ (210 grams) cups all-purpose flour
½ tsp. (2.84 grams) salt
2 tsp. (eight grams) baking powder
½ cup (115 grams) unsalted butter – softened
1 cup (200 grams) sugar
three giant eggs – room temperature
1 tsp. (5 ml) vanilla extract
2/three cups (165 grams) buttermilk or complete milk or 1/third heavy cream plus 1/third milk
¼ cup + 1 TBS (87 grams) of unsweetened, darkish cocoa powder
1/third cup (78 ml) boiling water

Butter and calmly flour a 9×5 inch (23×13 cm.) bread loaf pan. Warmth your oven to 350 F (176 C).

Whisk the flour, baking powder and salt in a bowl till effectively combined and put aside.

Cream the butter and the sugar in a separate bowl. Beat it for 5 minutes till fluffy. Time your self.

Add the eggs, separately, and beat after every addition. Add the vanilla extract with the final egg.

Begin alternating the buttermilk with the flour. Begin with the flour and end with the flour. Don’t over beat after every addition. Merely combine in till integrated. Scrape your bowl with a spatula after every addition.

Separate about 1/third of your batter right into a small bowl.

Combine the cocoa with the boiling water in a small bowl. Combine till all of the cocoa is integrated and you don’t have any extra dry spots or lumps. Let it settle down and blend it with the 1/third batter that you just separated.

Pour the two/third batter into the loaf pan and easy it out. Spoon the chocolate combination on high and swirl it with a skewer.

Place the loaf into the oven and bake it between 45 to 60 minutes – examine the cake at 45 minutes by inserting a cake pin and if it comes out clear it’s prepared.

Take away the pan from the oven and place it on a cooling rack. Enable the cake to chill for about 20 minutes after which unmold it onto the cooling rack. Settle down utterly. Serve and Take pleasure in!

Print your recipe right here — http://thefrugalchef.com/2016/09/pound-cake-recipe/

Music by Sebastian Jacobs

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