DO NOT OVERMIX. I was initially drawn to this recipe because I only had 2 eggs left, and it calls for 2 eggs, which is fairly rare in a pound cake recipe. Using a knife, cut and twist through batter to create a marble effect. This marble pound cake recipe is for a moist, yet rich pound cake, the chocolate part of it tastes almost like fudge, so you have everything you love in one cake, a moist, rich texture, wonderful flavor, and it looks gorgeous. We are avid cooks/bakers and as noted by others the batter is more akin to cookie dough than a typical cake batter. Preheat the oven to 350°F. I'm giving this 2 stars instead of 1 since the resulting "bars" were pretty tasty. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Let the pound cake cool in the pan for 10 minutes, then unmold and let cool completely on a wire rack. To bake the cake: If you are using a tea loaf pan (12" x 4" x 2 1/2" pan), bake the cake for 60 to 65 minutes, tenting it lightly with foil after 50 minutes. And watch videos demonstrating recipe prep and cooking techniques. https://www.bettycrocker.com/recipes/fudge-marble-pound-cake Stir the baking soda into the cooled chocolate mixture, and then using a balloon type whisk or large rubber spatula gently fold the chocolate mixture into the 2 cups of batter. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Set aside. Stir the vanilla extract into the remaining one-third of the batter in the mixing bowl. Beat until the mixture is light and fluffy, about 2-3 minutes on high speed. Set aside. Spray the paper. Separate the egg whites from the egg yolks, setting aside 3 yolks for the chocolate layer and 3 … Don’t overwork the batters; you are creating a marbled look, not stirring the flavors together. Using a butter knife, zigzag the knife through the batter to swirl the batters, circling through the pan twice. In a large bowl, beat butter and peanut butter with a mixer at medium speed until creamy, about 1 minute. I think a lot of people are probably not blending the ingredients together properly, which is fair, because the instructions are a bit unclear. This recipe is now our go-to pound cake recipe. How the hell did this get 3k 5 star reviews!?!? Preheat the oven to 350°. In a medium bowl, whisk the flour with the baking powder and salt. loading... X. Preheat oven to 350 degrees. The chocolate and vanilla batters are alternated in the pan, then a butter knife is used to gently swirl the batters together. Divide the batter into three portions; put one third (about 300g/1 1/3 cups) in the bowl with the melted chocolate and stir them together along with the cocoa powder.Add another third of the batter in the bowl with the dulce de leche and stir until combined. I did not have the same experience. marthastewart.com Maggie. Pour over chocolate and allow the mixture to stand 1 minute or so, until the chocolate has melted. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. In small bowl, rub almond paste into sugar with fingertips until completely crumbled. The ratios are not that far out of keeping for a 1-2-3-4, cake approximately scaled down to 2/3 that amount, so as to fit into a loaf pan. Disaster all around. Make a second layer of batter, placing spoonfuls of vanilla batter on top of the chocolate, and the chocolate batter on top of the vanilla. The visual impact of a Marble Pound Cake is further fortified by the fabulous taste – a combo of rich, buttery vanilla flavored cake marbled with a cocoa enhanced batter.Perhaps we should call this a pound-style cake as it has a bit of leavener added, which varies from the traditional. Happy baking! Hard, dense and compact. Spoon half of the remaining batter into the prepared pan and smooth the surface. Credit: Pound cake is supposed to have a butter-rich, dense crumb. The cake rises perfectly and ends up with a delicate crust that we really enjoy. Grease a 9" x 5" loaf pan. Alternatively, … My mum varied the recipe a lot – sometimes making a vanilla cake with a white glaze, more often a chocolate marble cake with rich chocolate … Setting up: Preheat the oven to 350°F. I did equal parts chocolate and vanilla batter for my cake, but you can always do more or less of the flavor you like best. I read some of the reviews about the cake coming out flat and cookie-like. Then add the flour mixture in 3 parts, and the milk in 2 parts, beginning and ending with the flour mixture. Repeat, alternating the flavors, making about four layers. In a medium bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Using a table knife, cut 5 swirls in the batter. 1: Beat butter, then add eggs and sugar and beat until fluffy; then add the cream and vanilla. I thought the recipe hadn't be kitchen tested, so I was surprised a the high number of 5 star reviews. In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Line a loaf pan (8 x 5 x 3.5 inches) with parchment paper. For comparative purposes - I think the texture is more like a Sara Lee pound cake than that of a regular cake, if that helps. Joanna, who's in the process of opening the couple's own cafe, shared the recipe for her famous Test it with a cake tester; if it's not quite done, give it another 5 minutes. © Dana Gallagher. The second attempt result was like the first. Place the bowl over a pot of simmering water; stir and heat just until the chocolate is melted. All Rights Reserved. Out mostly clean if it 's not quite done, give it another 5 minutes after 30 to... 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