A delicious pound cake that is both vanilla and chocolate! Made especially for those of you who have trouble deciding between the two flavors. . . now you don’t have to. Here’s the best of both worlds.
With vanilla and chocolate inside the cake as well as on top! Covered in a rich chocolate ganache with a white chocolate drizzle to clue you in on what’s to come.
My chocolate batter was more like a fudgy layer of brownie. Not a bad thing. Rather than sitting on top of the white cake like it was supposed to it sunk right to the bottom. My cocoa powder may of been a little on the heavy side. I don’t mind. I welcome fudgy brownies in any way, shape or form.
I made the mistake of thinking this erred on the boring side of desserts. I was wrong. This is the perfect cake for smothering in whipped cream and fresh berries! Or eating as is with a steaming mug of coffee or tea.
I’d be wrong again if I said this didn’t have any kind of moreish quality to it.
Surprise, surprise. It does. Disappearing from my kitchen in only one day. Luckily, it’s easy to throw together and is a dessert everyone will love.
A delicious vanilla pound cake with a fudgy chocolate swirl!
- Preheat the oven to 350°F. Butter a standard-sized loaf pan and line the bottom with parchment paper.
- In the bowl of an electric mixer fitted with the paddle beat the butter on medium-high speed until creamy 2 - 3 minutes. Beat in sugar until light and fluffy 2 - 3 more minutes. Beat in vanilla.
- In a small bowl whisk together the flour, baking powder and salt. In a separate bowl crack the eggs.
- Add half the eggs and half the flour mixture to the butter mixture and beat on medium-low until well combined. Scrape down the sides of the bowl and beat in the rest of the eggs and flour.
- Beat in the sour cream until smooth.
- In a separate small bowl stir the hot water and cocoa powder together until smooth - the mixture will be thick. Pour half the cake batter into a separate bowl and fold in the cocoa mixture with a rubber spatula until combined well.
- Spread the vanilla batter from the mixer bowl into the bottom of the loaf pan and spoon the chocolate batter down the center. Swirl with a knife to marble it.
- Bake about 1 hour or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and transfer to a wire rack to cool. Invert the cooled cake onto a plate and remove the parchment paper then invert again onto another plate.
- Put the semi-sweet chocolate in a small, heat proof bowl. Heat the heavy cream until it just comes up to a boil.
- Pour the heavy cream over the chocolate and cover with a small pan lid or dish. Let sit 3 minutes.
- After 3 minutes whisk until smooth and creamy. Pour slowly over the loaf cake and allow to set.
- In a small bowl melt the white chocolate in the microwave, stir until smooth and drizzle over top of the cake.
- Serve with fresh berries and whipped cream.
Adapted from Pati's Mexican Table
Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.