Julie Clark
Posted:
Chocolate Almond Marble Pound Cake
Rich Chocolate Almond Marble Pound Cake with chocolate chip swirls. A pound cake delicious enough on its own, but great as a base for ice cream.
Pound cakes are a classic dessert. They can have flavors ranging from French vanilla to honey rum flavor.
Although pound cake is amazing enough to eat on its own, it is also fantastic with a scoop of ice cream on top or fresh whipped cream and berries.
This uniquely flavored Chocolate Almond Marble Pound Cake has chocolate swirls with bits of chocolate chips.
About this Chocolate Almond Marble Pound Cake
- Flavor: The almond flavor in this cake is subtle, but the chocolate almond flavor is a surprising combo. If you don’t like almond, simply use vanilla extract.
- Texture: This cake is thick and rich. Because it has vegetable oil as a fat, it also stays tender. Pound cakes tend to seem “drier” than traditional frosted cake, but I promise that this cake is not dry. It’s great with a scoop of ice cream on top though!
Tips for Making this Cake:
- For the best cake texture, use a scale and weigh the flour and sugar. It’s possible to add too much flour if you scoop the flour using a measuring cup. Then your cake will be dry. For accurate, consistent results, use a scale.
- You can use butter in place of the vegetable oil if you’d like, but it will change the butter and texture. Melted coconut oil also adds an extra flavor.
- Eggs should be at room temperature so they mix in properly.
- Melt the chocolate chips very slowly so that they don’t burn. Also, don’t use mini chocolate chips. They won’t melt.
- Mix the dry ingredients together separately first. This will help prevent over mixing the batter.
- Allow the cake to cool for 15 minutes in the pan, then turn it out onto a cake plate to cool completely. If you let the cake cool in the pan too long, it may stick.
Storage Instructions
Store this cake at room temperature in a airtight container for up to 3 days. Then freeze any leftovers for up to 6 weeks.
Chocolate Almond Marble Pound Cake
Rich Chocolate Almond Marble Pound Cake with chocolate chip swirls. A pound cake delicious enough on its own, but great as a base for ice cream.
Servings 12
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Ingredients
- 1 ¼ cups semi-sweet chocolate chips divided
- 3 cups all-purpose flour 390 grams
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups granulated sugar 350 grams
- 1 cup vegetable oil 8 ounces
- ¾ teaspoon almond extract
- 5 large eggs room temperature
- 1 cup 2% milk 8 ounces
- Confectioners’ sugar for dusting the top
Instructions
- Preheat the oven to 350ºF. Grease a 10” bundt cake pan with shortening, then dust with flour. Or you can use Baker’s Joy release spray or a homemade cake release.
- In a microwave safe bowl, melt ½ cup of the chocolate chips in 15 second increments, stirring between each interval. Set aside.
- In a small bowl, combine the flour, baking powder and salt.
- In a large bowl, combine the sugar, oil, almond extract and eggs. Beat until well combined.
- Gradually add the flour mixture to the wet ingredients alternately with the milk, mixing between each addition.
- Divide the batter in half. Leave one half white, then to the other half, add the melted chocolate and ¾ cup of chocolate chips. Mix until combined.
- Pour half of the plain batter into the prepared pan, then top with half of the chocolate batter.
- Repeat the two layers.
- Bake for 65-70 minutes or until the cake tests done.
- Allow the cake to cool for 15 minutes, then turn it out onto a cake plate to cool completely.
- Dust the top with confectioners sugar.
