First black & white cookies.
Then marbled chocolate chip cookies.
... and now this chocolate swirl pound cake.
Not that I did.
I've never made pound cake before and I was a little intimidated by the layering & marbling. Confession? It was easy. You really do just swirl a knife through the batter. I thought for sure it would take some extra bit of complicated, culinary magic to achieve a pretty marbling.
So good.
Printable Recipe
2 cups sugar
1 cup butter, softened
3 1/2 cups flour
1 cup milk
1 1/2 teaspoons baking powder
2 teaspoons vanilla extract
1/4 teaspoon salt
4 eggs
1/4 cup unsweetened cocoa powder
1/2 teaspoon espresso powder, optional
Preheat oven to 350°F. Grease a 10-inch tube pan.
Beat sugar and butter until blended; then increase speed to high and beat until light and fluffy.
Add flour and remaining ingredients except for cocoa. Beat at low speed until well mixed, scraping the sides of the bowl often. Then increase speed to high and beat for 4 minutes longer, scraping bowl as needed.
4 minutes is a really long time & I'm an impatient person. These pictures? I just wanted to know what a mixer on high speed looked like in a photograph.
I'm easily amused like that.
Scoop out 2 1/2 cups of batter into a small bowl. Whisk in cocoa and espresso powder.
We were out of espresso powder so I used this instead...
Alternately layer vanilla and chocolate batter into prepared pan.
It doesn't have to be perfectly layered. Using a knife, cut and twist through batter to create the swirly marble effect.
Swirls!
Bake for 60 minutes or until a toothpick comes out.
*Note: The edges of my cake started to brown after only 30 minutes so I had to wrap all the edges with foil.
Cool in pan on a wire rack for 10 minutes and then run a knife around the edge of the pan to loosen the cake. Remove cake and place on wire rack to finish cooling.
