Pound Cake With Swirled Chocolate

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“Very moist and fluffy with a delicious taste. I like the fact that it has much less butter than typical pound cakes. In addition, I lowered the fat even more by using nonfat plain yogurt instead of sour cream and it came out great.”
READY IN:
1hr 15mins
SERVES:
10-12
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Butter and flour a 9 by 5-inch loaf pan. Lightly tap out excess flour.
  3. Using an electric mixer, cream the sugar and butter together in a large bowl until light and fluffy.
  4. Lower the mixer speed, and stir in the flour, baking powder, baking soda, and salt. Beat just until blended.
  5. Add the sour cream and vanilla and beat just until well combined and smooth.
  6. Beat in the eggs just until well blended.
  7. Spread half of the batter into the pan.
  8. In a small bowl, mix the grated chocolate and cinnamon together.
  9. Sprinkle half of the chocolate mixture over the batter.
  10. Top with the remaining batter.
  11. Sprinkle the rest of the chocolate mixture over the top.
  12. Using a knife, carefully swirl in the chocolate mixture to marbleize.
  13. Bake until a toothpick inserted into the center comes out clean, about 55 minutes.
  14. Place pan on a wire rack and let the cake cool for 10 minutes.
  15. Run a knife around the edges of the pan, then turn out onto the rack to cool completely.
  16. (The cake be prepared 1 day ahead. Wrap well in foil and store at room temperature).

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