Learn how to make a chocolate marble cake an easy Halloween dessert idea!
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BETH’S CHOCOLATE MARBLE POUND CAKE RECIPE
Makes 1 Bundt Cake (serves 12)
1 cup (240g) butter, softened
2 ½ cups (500 g) sugar
6 eggs, room temperature
1 tsp (5 ml) vanilla
2 ¾ cups (330 g) sifted flour
1 tsp (5ml) salt
1 tsp (5 ml) baking soda
1 cup sour cream (240 ml), room temperature
8 oz (230 g) bitter-sweet chocolate, melted
6 oz (169 g) semi-sweet chocolate
½ cup (120 ml) heavy cream
2 tbsp (30 ml) chopped pecans
Preheat oven to 350F(176C) degrees.
Spray Bundt pan with baking spray.
Whisk together the flour, salt and baking powder and set aside.
Cream together butter and sugar until very light and fluffy.About 5-7 mins.
Add the eggs to the butter mixture, 1 at a time. For a quick way to warm up eggs to room temperature, place them in a bowl with warm water for 5 mins while butter is creaming together).
Add the eggs 1 at a time, scrapping down the bowl as needed, so that the eggs are well incorporated.
Then add the flour mixture to the batter in thirds, alternating with a spoonful of the sour cream. just until combined, being careful not to over mix! (or your cake will be tough)
Separate half of the batter and put it in a separate bowl. To that stir in the melted chocolate until combined.
Spoon in batter with an ice cream scoop alternating plain and chocolate scoops all the way around the Bundt pan, creating a second layer on top, also alternating flavors.
Run a knife through the batter balls in a circular fashion, creating a marble design. Be careful not to “over swirl” or you’ll mix the batter too much and you won’t get good marbling.
Smooth out the batter on top of the cake once swirling is done.
Bake for 45-50 mins. It’s done when a toothpick comes out clean. Allow to cool completely. Reverse from mold and place on a sheet pan, fitted with a cooling rack.
Place chocolate and cream in a small sauce pan, heat until combined and smooth. If you feel you need to thin the chocolate a bit in order to drizzle better just add 1 tsp of vegetable oil until consistency is ideal.
Ladle melted chocolate over cooled cake, top with chopped pecans and allow to set.
Serve with vanilla ice cream or homemade whipped cream! Enjoy! 🙂