Pound Cake With Swirled Chocolate

Submitted by Meryl

"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
• Ingredients: 11
• Yields: 1 loaf
• Serves: 10-12

ingredients

• 236.59 ml sugar
• 118.29 ml unsalted butter, room temperature
• 473.18 ml all-purpose flour
• 4.92 ml baking powder
• 4.92 ml baking soda
• 1.23 ml salt
• 226.79 g container sour cream (I used nonfat plain yogurt)
• 4.92 ml vanilla extract
• 2 large eggs
• 56.69 g semisweet chocolate, grated
• 4.92 ml ground cinnamon

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).

Reviews

[pappy4]

This recipe is moist. Used plain yogurt. Good tasting. I sliced it up and wrapped it and placed in the freezer for individual servings.

 

[Thorsten]

A fluffy and very tasty pound cake. As suggested I have used low-fat yogurt and it woked perfectly. It makes this pound cake so light and fluffy. The taste of vanilla, together with the flavors of cinnamon are completed by semi-sweet chocolate. It is delicious. Use a chocolate of good quality, leave at least some bigger pieces and you will be surprised how this chocolate pieces will melt in your mouth. And it adds a wonderful texture to then soft cake. I wished I would have had some vanilla sauce or ice cream with this pound cake, but I will definitively have some next time. And yes, I will make this cake again.

 

[Sueie]

Have had this in my cookbook for ages and finally got around to giving it a go. I used yoghurt as suggested, but used choc chips as that was all I had on hand. Delicious, melt in the mouth, light and tasty. I wish I had tried this sooner.

 

[Pastor Samson]

This was very heavy and the center was wet and seemed like it didn't finish baking. The concept it there but the recipe wasn't what we all expected for our church function. 2 other church members made it with the same results. We weren't able to sell the cakes for our charity event. I won't make this again

 

[Honni]

I had to try this in my new Christmas Tree bundt pan. It turned out perfect. My chocolate swirls are not as distinct as they should be, I think it mixed them in too much. They chocolate did come out nice and crunchy, I did grate them but I think the thinness of the treetops allowed the heat to get through a bit more than it should have which gave the cruncy effect, but very nice indeed. I iced my cake, but I think next time I will simply dust with icing sugar for a better snowing effect. Thanks for sharing.