For an extra touch of indulgence, drizzle the cooled cake with a dark chocolate ganache or dust with powdered sugar. Ensure your ingredients are at room temperature for optimal emulsification and a smoother batter. To prevent the cake from sticking, you can also use baking spray with flour instead of greasing and flouring the pan. If the top of the cake starts to brown too quickly during baking, tent it loosely with aluminum foil. Store leftover cake in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Jan's Dark Chocolate Swirl Pound Cake
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PREP TIME15 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME1 hrs 45 mins
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SERVING12 People
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VIEWS49
Indulge in the captivating allure of this Dark Chocolate Swirl Pound Cake, a symphony of rich, dark chocolate rippling through a tender, buttery crumb. Effortlessly elegant, this cake is perfect for any occasion, from a sophisticated dessert to an afternoon treat. Its moist texture and intense chocolate flavor make it an unforgettable experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate80 g
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Cholesterol175 mg
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Fiber1 g
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Protein8 g
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Saturated Fat20 g
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Sodium329 mg
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Sugar50 g
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Fat33 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 325 degrees F (165 degrees C). Generously grease and flour a 10-inch tube pan, ensuring every crevice is coated. (5 minutes)
02
StepIn a large bowl, cream together the softened butter and cream cheese using an electric mixer until light and fluffy. Gradually add the sugar, beating until the mixture is smooth and airy. (5 minutes)
03
StepIncorporate the almond and vanilla extracts, salt, and baking powder. Mix well to combine. (2 minutes)
04
StepAdd the eggs, two at a time, beating well after each addition to ensure a smooth emulsion. (3 minutes)
05
StepGradually add the cake flour, one cup at a time, mixing on low speed until just combined. Be careful not to overmix, as this can result in a tough cake. (3 minutes)
06
StepDivide the batter into two separate bowls. In one bowl, gently fold in the cocoa powder until evenly distributed, creating the chocolate batter. (3 minutes)
07
StepPour half of the plain batter into the prepared tube pan, followed by half of the chocolate batter. Use a knife or skewer to swirl the batters together, creating a marbled effect. Repeat with the remaining batters, swirling gently to maintain definition. (5 minutes)
08
StepBake on the middle rack of the preheated oven for approximately 90 minutes, or until a toothpick inserted into the center comes out clean. (90 minutes)
09
StepLet the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. (15 minutes)
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Quinton Murray
Apr 20, 2025Jessica P: This is my new go-to pound cake recipe. It's simple, reliable, and always a crowd-pleaser.
Jailyn Buckridge
Jan 19, 2025Sarah M: This cake was a huge hit at our family gathering! The swirl looked so impressive, and everyone loved the taste.
Eldon Stanton
Dec 25, 2024Emily K: I added a chocolate glaze on top, and it took this cake to the next level! Definitely recommend trying that.
Alex Macejkovic
Dec 1, 2024David L: I was a little intimidated by the swirling, but it was actually quite easy. The cake turned out moist and delicious!
Braden Bogisich
Nov 27, 2024Michael B: Great recipe! I had to bake mine a little longer, but it was perfect in the end. Thanks for sharing!