It was love at first bite for this pound cake recipe and I. This cake is how I know pound cakes should be – moist, dense, with just the right amount of decadence from the butter. I was out to have a long-term relationship with this one.
When I was new to this recipe, I had managed to sabotage it in many inexplicable ways, turning the cake into a rubbery texture or simply burning the cake. Now that I have learned to master the recipe, I’ve become more confident in altering the recipe, thus the idea of a marble cake.
I figured that the recipe for a marble cake couldn’t be that far from a pound cake so I read several recipes online and took my inspiration from this. It seemed like all I needed to do was take about 1/4 of the pound cake batter and add 1/4 of unsweetened cocoa powder to it. It’s that simple. Once I had my chocolate batter, all I needed to do was incorporate it into my pound cake batter, making sure that I wasn’t completely mixing the two. Remember, the goal is to make swirls of chocolate in the cake. I was afraid of over-mixing the batter and only gave it one mix, which was apparently not enough.
The result was still a beautiful cake with most of the chocolate on the bottom (no swirls were made). The cocoa powder made the cake even more dense that I would save the chocolate bite for last. I always use a 10′ bundt pan for this recipe which yields a very large cake. It’s a good thing this cake tastes better as the days go by so you have a good excuse not to eat it all in one day.