Chocolate Swirl Pound Cake
Indulge in the irresistible charm of this Chocolate Swirl Pound Cake, a decadent dessert that’s as beautiful as it is delicious. Featuring ribbons of rich, velvety chocolate swirled through a buttery vanilla batter, this show-stopping treat is the perfect balance of flavor and texture. Made with simple pantry staples like creamy unsalted butter, high-quality cocoa powder, and semi-sweet chocolate chips, it's surprisingly easy to prepare. The magic lies in the marbling: a gentle swirl creates stunning patterns in every slice. Baked to golden perfection in just an hour, this pound cake is moist, tender, and ideal for any occasion. Serve it as is, or elevate your presentation with a dollop of whipped cream or a dusting of powdered sugar. Perfect for home-baking enthusiasts, dessert lovers, or anyone seeking an elegant yet approachable bake, this Chocolate Swirl Pound Cake is sure to impress!
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Ingredients
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 2.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup whole milk, room temperature
- 2 teaspoons pure vanilla extract
- 0.75 cup semi-sweet chocolate chips
- 2 tablespoons unsweetened cocoa powder
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving overhang on the sides for easy removal.
Step 2
In a large mixing bowl, using a hand or stand mixer, cream the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes.
Step 3
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Step 4
In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Stir in the vanilla extract.
Step 6
In a microwave-safe bowl, melt the chocolate chips in 20-second increments, stirring in between until smooth. Let the melted chocolate cool slightly, then combine it with the cocoa powder in a small bowl.
Step 7
Transfer 1 cup of the cake batter into the bowl with the chocolate mixture and stir until fully incorporated to create the chocolate batter.
Step 8
Spoon alternating layers of the vanilla and chocolate batters into the prepared loaf pan. Use a butter knife to gently swirl the batters together, creating a marbled effect. Be careful not to overmix.
Step 9
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Step 10
Allow the pound cake to cool in the pan for 10-15 minutes, then use the parchment overhang to lift it out onto a wire rack to cool completely.
Step 11
Slice and serve the chocolate swirl pound cake as is, or with a dollop of whipped cream for a special treat. Enjoy!
Nutrition Facts
| Serving size | (1537.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5397.3 |
| Total Fat 258.5g | 0% |
| Saturated Fat 155.1g | 0% |
| Cholesterol 1284.7mg | 0% |
| Sodium 2270.9mg | 0% |
| Total Carbohydrate 741.0g | 0% |
| Dietary Fiber 20.5g | 0% |
| Total Sugars 481.1g | |
| Protein 75.6g | 0% |
| Vitamin D 400.7IU | 0% |
| Calcium 491.8mg | 0% |
| Iron 22.9mg | 0% |
| Potassium 1137.8mg | 0% |
Source of Calories