Best 11 Pound Cake With Chocolate Swirl Recipes

CHOCOLATE SWIRL POUND CAKE

Steps:

• Preheat oven to 350-degrees F.
• Spray loaf pan with non-stick cooking spray and flour pan.
• Beat sugar and butter in large bowl until light.
• Sift flour, baking powder and baking soda and add to butter mixture.
• Beat until blended.
• Add sour cream and vanilla.
• Beat until blended.
• Beat in eggs.
• Spread half of batter into prepared pan.
• Mix chocolate, cinnamon and 2 TB sugar in small bowl.
• Sprinkle half of chocolate mixture over batter in pan.
• Mix remaining chocolate mixture into remaining batter in bowl.
• Pour remaining batter into pan.
• With a knife, swirl chocolate mixture into batter.
• Bake pound cake for 50-60 minutes or until toothpick (or other tester) comes out clean.
• Let cool completely before serving.

CHOCOLATE SWIRL MARBLE POUND CAKE

Steps:

• Heat oven to 350°F Grease a 10" tube pan.
• Beat sugar and butter until blended; then increase speed to high and beat until light and fluffy.
• Add flour and remaining ingredients EXCEPT cocoa. Beat at low speed until well mixed, scraping bowl often; then increase to high and beat 4 minutes longer, scraping bowl as needed.
• Scoop out 2 1/2 cups of batter into a small bowl. Whisk in cocoa powder.
• Alternately spoon vanilla and chocolate batters into prepared tube pan. Using a knife, cut and twist through batter to create a marble effect.
• Bake 60 minutes or until a toothpick comes out clean.
• Cool in pan on a wire rack for 10 minutes. Then run a spatula or knife around the pan to loosen the cake. Remove cake and cook on a wire rack.

CHOCOLATE-SWIRLED POUND CAKE

Steps:

• Beat butter at medium speed with an electric mixer 2 minutes or until creamy.
• Gradually add sugar, beating 5 to 7 minutes.
• Add eggs, 1 at a time, beating just until yellow disappears.
• Add flour to butter mixture alternately with milk, beginning and ending with flour.
• Mix at low speed just until blended after each addition.
• Stir in vanilla.
• Combine 1 cup batter and chocolate syrup, stirring until blended.
• Divide remaining batter in half; pour 1 portion into a greased and floured 10-inch tube pan.
• Spoon half of chocolate batter on top; repeat layers.
• Gently swirl batter with a knife.
• Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack.

POUND CAKE WITH CHOCOLATE SWIRL

Steps:

• Preheat oven to 350°F. Butter and flour 9 by 5-inch loaf pan. Beat sugar and butter in large bowl until light and fluffy. Stir flour, baking powder, and baking soda into butter mixture. Beat just until blended.Add sour cream and vanilla and beat just until smooth.Beat in eggs.
• Spread half of batter into prepared pan. Mix grated chocolate and cinnamon in small bowl. Sprinkle half of chocolate mixture over batter. Spread remaining batter over chocolate. Sprinkle with remaining chocolate mixture. Using knife, swirl chocolate mixture into batter.
• Bake pound cake until tester inserted into center comes out clean, about 55 minutes. Transfer pan to rack and cool cake 10 minutes. Using small knife, cut around sides of pan to loosen cake. Turn cake out onto rack and cool completely.(Can be prepared 1 day ahead. Wrap in foil and store at room temperature)

CHOCOLATE VANILLA SWIRL POUND CAKE

Steps:

• Spray and flour a loaf pan. Preheat oven to 350 degrees F.
• In a mixing bowl, combine the flour, baking powder and salt. In another bowl, beat the butter until light and fluffy. Gradually add the applesauce, sugar and vanilla to the butter. Add the eggs 1 at a time, scraping down the sides of the bowl after each addition. Stir the flour into the butter, on low, alternately with the milk, beginning and ending with the flour.
• Put 2/3 of the batter in the prepared loaf pan. Add the fudge sauce and the baking soda to the remaining batter and mix until just blended. Spoon the chocolate mixture on top of the batter in the pan and swirl with a butter knife.
• Bake for approximately 1 hour or until the cake pulls away from the sides of the pan. Cool 10 minutes in the pan. Remove from the pan and cool completely.

JAN'S DARK CHOCOLATE SWIRL POUND CAKE

Steps:

• 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.

CHOCOLATE SWIRL CAKE

Steps:

• Cream butter and sugar together until light and fluffy.
• Add eggs, beating in one at a time.
• Sift over flour and baking powder and fold into butter mixture.
• Divide the mixture in half. Place one half in a separate bowl and mix in vanilla. Sift cocoa over other half of mixture and fold inches.
• Place alternate tablespoon of mixture into a baking paper-lined 20cm cake tin.
• Swirl the mixtures together with wooden skewer.
• Bake at 180 C for 35 - 40 minutes or until cake springs back when lightly touched.
• Cool cake a little. Turn out onto a cake rack and ice when cold.
• Icing: Melt butter and chocolate over a low heat, stir in icing sugar.
• Add water and mix to combine. Spread over cake when cool.
• If you wish to decorate the cake, use a potato peeler and peel white chocolate into curls and sprinkle over icing.

MARBLE SWIRL POUND CAKE

Steps:

• In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.
• Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.
• Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan, and on a wire rack, for 10 minutes. Remove cake from pan, and cool completely.

CHOCOLATE SWIRL POUND CAKE

Steps:

• Preheat oven to 325 degrees F (160 C). Grease and flour a 9 x 5 x 3-inch or a 8 x 4 x 2-inch loaf pan; set aside.
• In a medium bowl, stir together the flour, baking powder and salt; set aside.
• In a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating well after each addition.
• Add flour mixture and milk alternately to butter mixture, beating on low speed after each addition until just combined. Spread 3/4 of the batter in prepared pan. Sprinkle with chocolate pieces. Spread remaining batter on top.
• Bake the cake in preheated 325 degree F oven for 55 to 60 minutes for the 9 x 5 x 3-inch loaf or 65 to 75 minutes for the 8 x 4 x 2-inch loaf or until a toothpick inserted near the center comes out clean. Cool in pan for 15 minutes. Loosen the edges of the cake. Remove from pan and cool completely on wire rack.

CHEESE-SWIRL CHOCOLATE CAKE

Steps:

• In a small bowl, combine the cream cheese, 1 egg, sugar and vanilla; set aside. In a large bowl, combine the cake mix, water, oil and remaining eggs. Beat on low speed for 30 seconds; beat on medium for 2 minutes. , Pour half of the batter into a greased 13x9-in. baking pan. Drop half of the cream cheese mixture by tablespoonfuls over the batter. Repeat layers. Cut through batter with a knife to swirl the cream cheese mixture. , Bake at 350&Deg; for 35-40 minutes or until a toothpick inserted in the center comes out clean (cake may crack). Cool on a wire rack., Meanwhile, in a blender, cover and process strawberries until pureed. Serve with cake.

CAPPUCCINO POUND CAKE WITH BITTERSWEET CHOCOLATE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan. Whisk the flour and baking soda together until blended.
• In a large bowl, mash the butter, cream cheese, white sugar and brown sugar with a spoon until the mixture is creamy and thoroughly combined. Beat in 1 egg at a time, mixing it in completely before adding the next one. Stir the vanilla extract with the instant espresso powder in a small bowl, and add it to the butter mixture. Stir in until well combined.
• Stir the flour mixture into the butter mixture in 1/2-cup quantities until the flour has been thoroughly incorporated. Stir in the chopped dark chocolate. Spoon the batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 1/2 hours. Start checking for doneness after about 1 hour and 15 minutes. Cool the cake in the pan for about 10 minutes, then turn out onto a cake dish and allow to finish cooling. Dust with confectioners' sugar.