Marbled Pound Cake with Chocolate Icing

Slice of marbled pound cake topped with chocolate icing.

No ratings yet

Marbled Pound Cake with Chocolate Icing

This delightful Marbled Pound Cake with chocolate icing features moist and tender chocolate and vanilla cake swirled together into a beautiful and yummy loaf.

Prep Time20

Cook Time55

Total Time1 15

Servings: slices

Calories: 268kcal

Author: Naomi Andres

Equipment

9x5-inch loaf pan
parchment paper
measuring cups & spoons
mixing bowls
electric handheld mixer

Ingredients

For the Batter:

½ cup salted butter softened to room temperature *
¾ cup granulated white sugar
2 eggs at room temperature *
1 teaspoon vanilla extract
½ cup sour cream
1 cup all-purpose flour
1 teaspoon baking powder
¼ cup semisweet chocolate chips *
2 tablespoons cocoa powder

For the Icing:

2 tablespoons salted butter
¼ cup semisweet chocolate chips *
½ cup powdered sugar (confectioners sugar)
1 tablespoon cocoa powder
½ teaspoon vanilla extract
1 tablespoon milk

Instructions

Preheat the oven to 350℉. Grease a 9x5-inch loaf pan with butter or non-stick spray.
In a bowl using an electric mixer, cream together the softened butter and white sugar for 1 minute. Add the room-temperature eggs and vanilla and continue creaming at high speed until fluffy. Add the sour cream and mix just until incorporated.
½ cup salted butter, ¾ cup granulated white sugar, 2 eggs, 1 teaspoon vanilla extract, ½ cup sour cream
In a separate bowl, whisk together the flour and baking powder before adding to the combined wet ingredients and mixing at low speed just until no streaks of flour remain.
1 cup all-purpose flour, 1 teaspoon baking powder
Melt ¼ cup of chocolate chips in a heat-safe bowl in 15-second increments, stirring between each increment until smooth and completely melted. Fold half of the batter into the melted chocolate along with the cocoa powder just until smooth.
¼ cup semisweet chocolate chips, 2 tablespoons cocoa powder
Alternate scoops of both the chocolate and vanilla into the greased loaf pan using a cookie scoop or teaspoon until all the batter is used up. Use a butter knife to gently swirl the batter around throughout the loaf to create a marbled loaf being careful not to overmix so that each batter still has definition.
Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean. Remove from the pan after 10 minutes and let cool while making the icing.
Melt the butter and ¼ cup of chocolate chips for the icing in 15-second increments, stirring between each increment until fully melted. Then, whisk in the powdered sugar, cocoa powder, vanilla, and enough milk to make a spreadable yet not runny icing. Spread over the cooled loaf. Let the icing set for about 15 minutes before slicing to serve for clean slices or dig right in! Enjoy!
2 tablespoons salted butter, ¼ cup semisweet chocolate chips, ½ teaspoon vanilla extract, 1 tablespoon cocoa powder, 1 tablespoon milk, ½ cup powdered sugar

Notes

It is very important that the eggs and butter be at room temperature to allow them to incorporate into the batter well for a fluffy and smooth batter.
Nothing fancy is necessary, I simply use semisweet chocolate chips for the chocolate in the batter and icing. To avoid seizing, it is important to slowly melt the chocolate in 15-second increments if using the microwave! Or melt low and slow in a pot on the stove.

Store fully-cooled pound cake covered at room temperature for up to 4 days.

Nutrition