Marble Chocolate Pound Cake



Well, we use to say in Puerto Rico: “El hombre propone y Dios dispone”

Which means something like: Men proposes but the  Lord says the last word! Why this phrase?  I was about to make my favorite Banana Bread recipe, but my lovely husband begged me for this decadent Marble Chocolate Loaf, and of course chocolate is always a winner! So let enjoy step by step this marvelous loaf!

If you make a search over the web or on  any cooking book, you will find that there are two ways to make this pound cake. You can use cocoa powder mixed with water or melted chocolate, which is what I use on this version. My two favorites bakers are Stephanie Jaworski from U.S. and Mary Berry who is one of the most popular bakers on Europe. Both of them have a version of this recipe in their books, but this time I will make  Stephanie Jaworski’s recipe, of course with my personal twist.


4 ounces semisweet or bittersweet chocolate ( I used milk chocolate)

I tablespoons of coffee (optional) or water

1 1/2 cups plus 2 tablespoons (195 grams) cake flour, sifted

2 teaspoons baking powder, only  if you used regular flour ( 1 ½ cups)

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, at room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract, or more..

1/2 cup (120 ml) sour cream or plain yogurt, at room temperature ( I used Greek yogurt is more rich and has more fat)

Let’s Bake!!

  1. If you don’t have a teperature indicator in your oven, preheat your oven ahead of time at 350 degrees.
  2. Butter or spray with a non stick vegetable spray a 9 by 5 x 3 inch loaf pan. Line the bottom of the pan with parchment paper.
  3. Melt the chocolate with the coffee or water, in a stainless steel bowl that has been placed over a saucepan of simmering water. Note: use low heat. Remove from heat and set aside to cool to room temperature.


  1. Whisk or sift the flour with the baking powder and salt.
  2. In your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy (about 3 minutes). Beat in the vanilla extract and eggs, one at a time, until well combined. Scrape down the sides of the bowl as needed.



  1. In low speed, alternately add the flour mixture (in three addition) and sour cream or yogurt (in two additions), beginning and ending with the flour.
  2. Spoon a little less than half of the batter into a separate bowl and then stir in the melted chocolate.
  3. With two spoons, place spoonfuls of the two batters alternately into your loaf pan. Run a knife (don’t stir) through the two batters to achieve a marbled effect.


  1. Bake in preheated oven for about 50 – 55 minutes or until a toothpick inserted into the center just comes out clean.
  2. Place the loaf on a wire rack to cool for 10 minutes before removing from pan. Cool completely. Store in a covered container at room temperature…or serve and enjoy this pinch of sugar!!


Original Recipe:



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