I’ve been trying many marble cake recipes but trust me, this is the best one so far. This pound cake is rich and moist with lovely swirls of white and chocolate batters.
Marble cakes may look complicated, but they actually start with a white batter. Once the batter is made it is divided in half and then melted semisweet chocolate is added to one half. The marbling is created by placing the white and chocolate batters alternately in a bundt pan or loaf pan and then running your knife through the two batters to blur the lines.
If you are using a dark colored pan, make sure to reduce the oven temperature to 325 degrees F (165 degrees C). This is done because dark colored pans absorb more of the energy coming from the oven walls so the pan becomes hotter and transmits heat faster than light colored pans. Reducing the oven temperature slightly will help compensate for this.
I usually serve this cake plain, with just a dusting of powdered sugar, but you can frost it with your favorite chocolate icing or else a Chocolate Glaze.
2 1/4 cups cake flour (I use All-Purpose bleached, pre-sifted flour)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
2 large eggs
2 teaspoons pure vanilla extract
3/4 cup sour cream
Preheat oven to 350 degrees F and place rack in center of oven. Butter, or spray with a non stick spray, the bundt pan or loaf pan.
In a stainless steel bowl, over a saucepan of simmering water, melt the semisweet chocolate with the coffee. Remove from heat and set aside.
In a separate bowl sift together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
With the mixer on low speed alternately add the flour mixture and the milk to the batter, in three additions, beginning and ending with the flour.