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–+ servings
chocolate marble pound cake on parchment with a slice in front and a slice behind, glass of milk, two empty glasses, a creamer, and cake knife

Chocolate Marble Pound Cake

Easy to make and absolutely delicious! This Chocolate Marble Pound Cake is the perfect thing when you're craving chocolate and vanilla. SO. GOOD.
Course: Desserts
Cuisine: American
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 30 minutes
Servings: 16 slices
Calories: 480kcal

Ingredients

Cake

  • 3 cups all purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter room temperature
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 1 cup whole milk room temperature
  • 2 teaspoons vanilla extract
  • 8 ounces bittersweet chocolate melted

Bittersweet Chocolate Ganache

Instructions

For The Cake:

  • Heat oven to 325℉/165℃.
  • Spray 10 inch bundt pan with baking spray. Set aside.
  • Stir together flour, baking powder, and salt. Set aside.
  • Cream butter at high speed of an electric mixer.
  • With mixer running, add sugar, a little at a time.
  • Continue beating until fluffy, about 2-3 minutes, scraping the sides and bottom of the bowl if necessary.
  • Add eggs, one at a time, beating well after each addition.
  • Add flour mixture alternately with milk, beginning and ending with flour mixture.
  • Stir in vanilla.
  • Spoon ¼ of cake batter into melted chocolate.
  • Fold in completely.
  • Spoon half of remaining batter into in bundt pan.
  • Top with chocolate batter.
  • Pour the rest of the plain batter on top of the chocolate batter.
  • Using the handle of a wooden spoon or a knife, swirl the batters together.
  • Bake until cake pulls away from the sides of the pan and tests done, about 60-65 minutes.

For The Ganache:

  • In the top of a double boiler, combine chocolate and cream.
  • Heat over simmering water until chocolate melts and dissolves completely into cream when you stir it.
  • Cool for 10-15 minutes, just until it starts to thicken a little bit.
  • Pour over cooled cake.

Notes

  • Room temperature is about 70℉/21℃.
  • You might need to cover the cake with foil for the last 15 or 20 minutes of baking to prevent over browning!
  • Make sure all ingredients are room temperature before you start.
  • This can be baked in 2 loaf pans instead of a bundt.
  • Do not beat or whisk ganache. Stir or fold gently.
  • Don't let the melted chocolate for the cake sit too long before stirring in the cake batter. The longer you let it cool, the higher chance you have of it solidifying. I recommend you melt the chocolate directly after you finish mixing the cake, or a few minutes before.
  • Let this cake cool completely before turning out!

Nutrition

Serving: 1slice | Calories: 480kcal | Carbohydrates: 56g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 93mg | Sodium: 256mg | Potassium: 208mg | Fiber: 2g | Sugar: 34g | Vitamin A: 622IU | Vitamin C: 0.1mg | Calcium: 98mg | Iron: 3mg