A soft, buttery Marble Pound Cake featuring beautiful chocolate-vanilla swirls and topped with rich chocolate ganache. Perfect for tea time, birthdays, or special occasions. This classic dessert creates a gorgeous marble effect inside and a smooth chocolate finish outside.
π INGREDIENTS
For the Cake:
- 2 cups all-purpose flour
- 1 cup unsalted butter (softened)
- 1 cup sugar
- 3 eggs (room temperature)
- Β½ cup milk
- 1 tsp vanilla extract
- 1Β½ tsp baking powder
- ΒΌ tsp salt
- 3 tbsp cocoa powder
- 2 tbsp warm milk (for chocolate batter)
For Chocolate Ganache:
- 1 cup semi-sweet chocolate (chopped)
- Β½ cup fresh cream
π©βπ³ INSTRUCTIONS
Step 1: Prepare the Pan
Grease and line a loaf pan with parchment paper. Preheat oven to 170Β°C (340Β°F).
Step 2: Make the Batter
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Add vanilla extract.
- In a separate bowl, sift flour, baking powder, and salt.
- Gradually add dry ingredients to the butter mixture, alternating with milk. Mix gently.
Step 3: Create Marble Effect
- Divide the batter into two equal portions.
- Mix cocoa powder and 2 tbsp milk into one portion.
- Spoon alternating dollops of vanilla and chocolate batter into the pan.
- Use a knife to swirl gently to create a marble pattern.
Step 4: Bake
Bake for 45β55 minutes or until a toothpick inserted in the center comes out clean.
Cool completely before removing from pan.
Step 5: Make Ganache
- Heat cream until warm (not boiling).
- Pour over chopped chocolate.
- Let sit for 2 minutes, then stir until smooth.
- Pour over cooled cake and let it set.
π‘ TIPS
β Always use room-temperature ingredients for a soft texture.
β Do not overmix after adding flour β this keeps the cake fluffy.
β Swirl gently; over-swirling will mix the colors too much.
β Let the cake cool fully before adding ganache.
β Store in an airtight container for up to 3 days.