I made it this afternoon and it came out moist and full of flavour. My sister and her husband were impressed and loved the cake. “This recipe is for keeps”..said my sister. Pretty marbled pound cake with rich, dark chocolate. Simple to make in no time at all! This is a great cake for making a day ahead or freezing.
Moist & Delicious Dark Chocolate Swirl Pound Cake
- 1 ½ cups unsalted butter, at room temperature
- 1 (8 ounce) package cream cheese, at room temperature
- 3 cups white sugar
- 1 ½ teaspoons almond extract
- 1 ½ teaspoons vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking powder
- 6 large eggs, at room temperature
- 3 cups cake flour
- ⅓ cup unsweetened cocoa powder
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
Beat butter and cream cheese together in a bowl using an electric mixer until well combined. Add sugar and beat until fluffy, 3 to 4 minutes. Mix almond extract, vanilla extract, salt, and baking powder into creamed mixture; beat in 2 eggs. Add 1 cup flour and mix well. Add 2 eggs and mix well. Add 1 cup flour and mix well. Add last 2 eggs and mix well. Add remaining 1 cup flour and mix until batter is smooth.
Remove 2 cups batter and place in a separate bowl; stir in cocoa powder. Pour 1/2 of the plain batter into the prepared pan; add 1/2 of the chocolate batter and swirl with a knife. Repeat with remaining plain batter and chocolate batter, swirling gently.
Place pan in the middle rack of the preheated oven; bake until a toothpick inserted in the center comes out clean, about 90 minutes.
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