Chocolate Chip Marble Pound Cake

I made this cake several months ago and forgot about it. I wanted to make it today and couldn’t find it on the blog. So I went searching elsewhere and here it is. It’s so good. Please don’t omit the chocolate chips. They make the difference. Enjoy the read of the week!

Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time and beat until fully incorporated. Alternately fold in the flour and milk in two batches.

Divide the batter into two equal portions and add sifted cocoa powder and chocolate chips to one

Alternately spoon the batters into the prepared pan,

then swirl with a knife.

Bake 50-70 minutes until a skewer inserted comes out clean. Leave in the pan for 15 minutes then transfer to a cooling rack.

Chocolate Chip Marble Pound Cake

Preparation time: 15 minutes; Baking time: 50-70 minutes; Makes: one 9 x 5 inch (23 x 13 cm) cake

Ingredients 

  • 250g (2 cups, 9oz) all-purpose flour
  • 2 teaspoons baking powder
  • 225g ( 1 cup + 2 tablespoons, 8oz) sugar
  • 225g (1 cup, 2 sticks) butter, room temperature (I used 180g butter & 45g margarine)
  • 4 eggs. room temperature
  • ¼ cup milk 
  • 25g (¼ cup) unsweetened cocoa powder (I used Dutch process cocoa)
  • ½-1 cup chocolate chips 

Instructions

  1. Sift or whisk the flour and baking powder. Grease and flour or grease and line a 9 x 5 inch (23 x 13cm) loaf pan. Preheat the oven to 325ºF (160ºC) ten minutes before using.
  2. Cream the butter and sugar together until light and fluffy.
  3. Beat in the eggs, one at a time and beat until fully incorporated.
  4. Alternately fold in the flour and milk in two batches. Divide the batter into two equal portions and add sifted cocoa powder and chocolate chips to one.
  5. Alternately spoon the batters into the prepared pan, then swirl with a knife. Bake 50-70 minutes until a skewer inserted comes out clean. Leave in the pan for 15 minutes then transfer to a cooling rack.
  6. For cup measures, spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note:

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 325ºF (160ºC) for 70 minutes. 

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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