Indulge in the rich flavors of Jan's Dark Chocolate Swirl Pound Cake. This moist and decadent cake is made with dark chocolate and vanilla batter swirled together to create a beautiful marbled effect. Perfect for any chocolate lover, this recipe is easy to follow and guaranteed to impress. Bake it as a treat for yourself or share it with friends and family on special occasions. Enjoy a slice of this delicious pound cake with a cup of coffee or a scoop of vanilla ice cream for a truly delightful dessert experience.
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 6 ounces dark chocolate, melted
Directions
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube or bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the dry ingredients to the butter mixture in thirds, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined.
- Pour half of the batter into a separate bowl. Stir in the melted dark chocolate until well blended.
- To create the swirl effect, spoon alternating dollops of the vanilla and chocolate batters into the prepared pan.
- Using a knife or a skewer, gently swirl the batters together to create a marbled effect.
- Bake in preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
