Side Pannel
Cocoa Swirl Marble Pound Cake
Cocoa Swirl Marble Pound Cake
- Recipe Submitted by maryjosh on 11/01/2016
Ingredients List
- 8 oz = 225 gr unsalted butter, softened
- 8 oz = 225 gr sugar
- 4 medium eggs
- 8 oz = 225 gr self raising flour, sifted
- 1 tsp vanilla extract
- 3 tbsp milk
- 2 tbsp cocoa powder
- 2 x silicone loaf pans
- hand mixer
Directions
Heat oven to 350 F = 180 C.
Place butter and sugar into a mixing bowl and beat together with a hand mixer until soft and fluffy.
Add each egg one at a time mixing well after each addition.
Once all the eggs are mixed in add vanilla extract and mix in.
Fold in the flour and add the milk, mix together until the mixture is smooth with no lumps.
Divide the mixture between 2 bowls.
Take a small portion of the batter from each bowl and mix with the cocoa powder.
Take one of the batter bowls and pour some of the vanilla batter then drizzle some of the cocoa batter, then cover with the rest of the vanilla batter and so on. When all the mixture has been used up tap the pan on the work surface to ensure no air bubbles are left, then take a skewer and gently swirl it around the cake mixtures to create a marble effect. Do the same with the other bowl of batter.
Smooth the tops of the cakes and place in the pre-heated oven for approximately 45 mins or until a tooth pick comes out clean and the cake springs back.
Once done, transfer the pans onto a cooling rack and leave to cool totally before you remove the cakes.
Keep in an airtight container for up to 3 days.
Place butter and sugar into a mixing bowl and beat together with a hand mixer until soft and fluffy.
Add each egg one at a time mixing well after each addition.
Once all the eggs are mixed in add vanilla extract and mix in.
Fold in the flour and add the milk, mix together until the mixture is smooth with no lumps.
Divide the mixture between 2 bowls.
Take a small portion of the batter from each bowl and mix with the cocoa powder.
Take one of the batter bowls and pour some of the vanilla batter then drizzle some of the cocoa batter, then cover with the rest of the vanilla batter and so on. When all the mixture has been used up tap the pan on the work surface to ensure no air bubbles are left, then take a skewer and gently swirl it around the cake mixtures to create a marble effect. Do the same with the other bowl of batter.
Smooth the tops of the cakes and place in the pre-heated oven for approximately 45 mins or until a tooth pick comes out clean and the cake springs back.
Once done, transfer the pans onto a cooling rack and leave to cool totally before you remove the cakes.
Keep in an airtight container for up to 3 days.
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