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Marble Pound Cake with Buttermilk (White and Dark Chocolate)

marblepoundcakePound cakes and loaf cakes are some of my favourite cakes to bake because they are simple yet delicious. I love the rich, buttery flavours and they make a great dessert or even midday treat with a cup of tea or coffee. This white and bittersweet chocolate marble cake is a combination of two cakes swirled together into one heavenly, decadent loaf. I love the subtle flavour of white chocolate and it perfectly complements and balances the bittersweet chocolate. The two together have a unique, delicate and delicious flavour that I just love.

1½ cups cake and pastry flour (210 g)
½ tsp. sea salt
¾ cup butter, at room temperature (170 g)
1 cup granulated sugar (200 g)
3 large eggs, at room temperature
2 tsp. pure vanilla extract
⅔ cup buttermilk or sour cream (160 mL)
5 oz white chocolate, melted (140 g)
4 oz bittersweet chocolate, melted (120 g)
1 Tbsp. cocoa powder, sifted

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3). Butter a loaf pan (both 9x5" or 8.5x4.5" would work) and line it with a piece of parchment paper for easy removal.

In a medium bowl whisk together flour, baking powder and salt. Set aside.

In an electric mixer bowl fitted with the paddle attachment or using a handheld mixer, beat butter and sugar on medium speed for 4-5 minutes until light and fluffy. Beat in eggs, one at a time, until combined. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating with the buttermilk/sour cream in 2 additions, starting and ending with the flour. Do not over mix.

Divide batter in half, preferably with a food scale but you can also eyeball it. Using a rubber spatula, fold the melted white chocolate into one half, and melted dark chocolate and cocoa powder into the other half.

Dollop the white chocolate and dark chocolate mixtures alternately into the pan like a chess board - first next to each other, then in layers on top of each other. When done, insert a knife all the way down and swirl the batter gently, but don't overdo it so as not to combine the batters.

Bake for about 90 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cake cool slightly in pan, then turn out from the pan and allow to cool completely on a wire rack (or, you can leave it to cool in the pan if you prefer). Serve cake at room temperature.

Cake will keep for up to 5 days in the refrigerator. Alternatively, it can be frozen for 2 months. To thaw, leave on the counter, still covered, or overnight in the fridge.

Makes 1 loaf.

Cook's Notes:

  • Don’t overmix the batter. To avoid a dense cake, try to mix the batter gently and as little as possible once you add the dry ingredients. I recommend using a rubber spatula to gently fold in the melted chocolates to the batters because it’s less aggravating than a spoon or whisk.
  • Use room temperature ingredients. Room temperature ingredients emulsify better and ensure the cake rises well. I recommend leaving the refrigerated ingredients out on the counter for 30 minutes to 1 hour before baking.
  • Use a food scale to split your batter in half. I prefer using a food scale for accuracy with all my recipes, but it’s particularly useful to equally divide your batter in half. However, if you don’t have one, it’s okay to eyeball.
  • Use a very sharp knife to swirl the batter. This helps prevent your batters from running together too much and creates a beautifully swirled cake.
  • Should you use sour cream or buttermilk? You can use either for this recipe. Both produce exquisite flavour and help keep the cake moist for longer.
  • Use good quality chocolates. The better quality chocolate you use, the better your cake will taste.