Marble Cake With Sour Cream
This marble pound cake has a great buttery flavour and a lovely moist texture because it's made with sour cream. The chocolate cake part is made with dark chocolate. This marble pound cake makes a lovely accompaniment to afternoon tea.
Servings: 12 slices
Calories: 352kcal
Equipment
Ingredients
- 113 grams dark chocolate (70 % cocoa content) melted
- 250 grams bleached all-purpose flour
- 6.25 mL baking powder
- 1.25 mL Diamond Crystal fine kosher salt
- 173 grams unsalted butter room temperature
- 200 grams granulated sugar
- 4 large egg(s) room temperature
- 10 mL pure vanilla extract
- 160 mL sour cream (14% fat)
Instructions
- Preheat the oven to 325°F (165 °C). Brush a 9×5-inch (23x12.5 cm) loaf pan with melted butter, then dust with flour, tapping out the excess. Set aside for later. For the loaf pan, I recommend either the Oxo Good Grips Non-stick Pro loaf cake pan (available on Amazon) or the Nordic Ware Aluminum 1-pound Commercial loaf pan (available on Amazon).
- Heat the chocolate in a bowl set over a pan of gently simmering water on the stove. Stir occasionally until melted. Set aside to cool slightly.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside for later.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and the sugar until it is light and fluffy. Add the eggs, one at a time, mixing well between each addition. Add the vanilla and mix again.
- Add the sifted dry ingredients to the batter, alternating with the sour cream, beginning and ending with dry ingredients.
- Scoop half the vanilla batter into a medium bowl, then mix the melted chocolate into the remainder of the batter in the mixer bowl.
- Dollop the vanilla and chocolate batters into the prepared pan and swirl them a little with a knife.
- Bake the loaf until a cake tester inserted into the center comes out clean and the edges of the cake pull away from the sides of the pan. This takes about 70 minutes.
- Let the loaf cool for about 15 minutes before unmolding it onto a wire rack to cool completely.
Notes
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
- Use dark chocolate with a high percentage of cocoa that isn't too sweet. I recommend Cacao Barry Ocoa chocolate, which is a 70% dark chocolate that is sold in 1 kilo resealable bags in IGA grocery stores in Quebec and online at Vanilla Food Company.
- Yogurt substitution for sour cream—If you want to make this recipe, but you don't have any sour cream, you can still make this marble loaf cake with crème fraîche (if you can find it) or Greek yogurt instead of sour cream. Preferably, go for Greek yogurt with a higher percentage of fat (9 % fat, if not more), though this recipe would also work out with lower fatGreek yogurt. Opt for an unflavoured plain Greek yogurt, as opposed to vanilla yogurt, if possible.
- Chocolate orange flavour marble cake—to do this, add orange zest either:
- at the very beginning of the recipe when you cream together the butter and sugar. In this way, both the chocolate and vanilla cakes would be flavoured with orange OR
- to only half the vanilla batter. This way, only the vanilla portion of the marble cake will have an orange flavour. So, when you split the vanilla cake batter in two: add melted chocolate to one half of the cake batter, and add orange zest to the other half of the cake batter.
- For the cake pan, I have two recommendations of pans that I like to use:
- Storage: This marble cake can be frozen whole, wrapped tightly with plastic wrap, and then a layer of aluminum foil to better protect it. The day before serving, defrost the marble cake in the fridge, then let it come to room temperature before you slice and serve it. You can also freeze this marble cake sliced so that you can defrost individual pieces, either by staggering the pieces all wrapped together so that they can easily be separated when frozen OR individually wrapping each slice before freezing.
Nutrition
Calories: 352kcal | Carbohydrates: 38g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 92mg | Sodium: 84mg | Potassium: 185mg | Fiber: 1g | Sugar: 19g | Vitamin A: 525IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 2.4mg
