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
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.