Recipe: Delicious Cocoa Marble Pound Cake☆Recipe Video☆

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Cocoa Marble Pound Cake☆Recipe Video☆. Easy pound cake recipe- eggless marble cake- fancy cake idea. This rich marble pound cake is moist and oh-so-decadent! Made with real butter, you can really taste the rich aroma and we promise you, one slice is never.

Cocoa Marble Pound Cake☆Recipe Video☆ Sift the flour and salt into a medium bowl. This marble cake recipe features vanilla cake swirled with chocolate for a gorgeous marble effect. The cake is covered in a silky smooth, whipped chocolate frosting. You can have Cocoa Marble Pound Cake☆Recipe Video☆ using 11 ingredients and 10 steps. Here is how you cook that.

Ingredients of Cocoa Marble Pound Cake☆Recipe Video☆

  1. It's of ・140g(4.9 oz) unsalted butter, room temperature.
  2. Prepare of ・100g(1/2 cup) granulated sugar.
  3. It's of ・120g egg (2 eggs, LL size), room temperature.
  4. It's of ・30g(6 Tbsp) almond flour.
  5. It's of ・5-6 drops of vanilla oil.
  6. It's of ・120g(1 cup) cake flour.
  7. Prepare of ・3g(3/4 tsp) baking powder.
  8. You need of ・50g(2.5 Tbsp) sweetened condensed milk.
  9. Prepare of ・10g (5 tsp) cocoa powder, sugar-free.
  10. You need of ・1 Tbsp milk.
  11. You need of ※1cup=235cc(USA).

Classic marble cake is a mixture of vanilla and chocolate cake that is swirled together creating a marbling effect. Most recipes for marble cake call solely for cocoa powder for the chocolate portion of the cake. I like to add real chocolate as well for a more intense, fudgy flavor; this makes the chocolate swirl portion of the cake taste almost like a brownie. Cocoa Marble Pound Cake☆Recipe Video☆ It's fun to see different patterns every time you cut the cake.

Cocoa Marble Pound Cake☆Recipe Video☆ step by step

  1. ★Recipe video★ (my You Tube channel)→https://youtu.be/pDjBx9ijBis.
  2. Preheat an oven to 200℃ / 392 F. Grease the pan with butter. Sprinkle bread flour onto the pan and tap it with your hand to remove excess flour. Let it sit in a fridge. Mix cake flour and baking powder and sift it twice ; set aside..
  3. Cream the butter. Add granulated sugar to the butter in 3 parts. Mix well each time. After adding all, continue to mix for one and a half mins. Mix it with a whisk until whitish. (for about 5-7 mins).
  4. Beat eggs lightly until it gets watery. Add 1 Tbsp egg at a time to the butter mixture (for 3 times). Mix thoroughly after each addition until creamy. Add the remaining egg in 3 parts. Mix thoroughly after each addition until creamy..
  5. Add vanilla oil and mix well. Sift almond flour in the mixture and mix well. Add sweetened condensed milk and mix well..
  6. Add dry ingredients and fold it until powderiness disappears and gets glossy a little..
  7. Transfer 175 g (6.2 oz) batter into a other bowl. Put cocoa powder in the bowl while sifting with a tea strainer. Fold it 20 times and add 1 Tbsp milk. Fold it until well combined..
  8. Flatten the plain batter. Put blobs of cocoa batter in some places, leaving a little space between each batter. Fold it only 3 times..
  9. Put the batter into the prepared pan. Shake the pan or give light shocks to flatten the batter. Bake it at 170℃ / 338F for 45 mins..
  10. Drop the pan to prevent the cake from shrinking. Leave to cool for 15-20 mins as it is. Remove the cake from the pan and wrap it with plastic wrap twice while it's warm. Let it sit overnight at room temperature. Slice and serve..

Don't swirl the two batters too hard or too long. Otherwise, you'll get a chocolate cake. It never gets old to marble chocolate and plain batters into a pound cake. For a modern update, however, we use black cocoa for the chocolate batter, which gives it a dark richness, and white chocolate in the "plain" batter to offset the bitter cocoa with sweetness. This small marble chiffon cake is the perfect dessert recipe for bakers who enjoy a little challenge.