Almond-Chocolate Marble Pound Cake

This Almond-Chocolate Marble Pound Cake is a sophisticated twist on the classic pound cake, blending rich cocoa with nutty almond flavors for a beautifully marbled effect. Inspired by traditional European baking techniques, this cake features a tender crumb and a delicate balance of sweetness and depth. The almond paste enhances the texture, while high-quality cocoa, such as Valrhona, provides a luxurious chocolate flavor. Perfect for afternoon tea, special occasions, or as an elegant dessert, this cake is both visually stunning and irresistibly delicious. Serve it plain or with a dusting of powdered sugar for a refined finish.

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Ingredients (Makes 1 loaf (approximately 8 servings))

Baking spray
2 tablespoons (30 g) almond paste
1 1/4 cups (175 g) granulated sugar
2 cups (240 g) cake flour
3/4 teaspoon salt
1/4 cup (25 g) high-quality cocoa powder, such as Valrhona
1/4 cup (60 ml) boiling water
3 large eggs, at room temperature
2 large egg yolks, at room temperature
2 1/2 sticks (10 ounces / 285 g) unsalted butter, at room temperature
1 1/2 teaspoons almond extract

Nutrition Information (per 100g)

Calories: 410
Fat: 25
Protein: 5
Carbohydrates: 45
Fiber: 2

Directions

Preparing the Pan

1. Adjust oven rack to the middle position and preheat oven to 325°F (165°C). Coat a 9x5-inch (23x13 cm) loaf pan with baking spray. Line the pan with a sheet of parchment paper, allowing the sides to hang over the edges. Coat the parchment with baking spray.

Mixing the Almond Sugar

2. In a small bowl, rub the almond paste into the sugar with your fingertips until fully crumbled. Alternatively, pulse the almond paste and sugar in a food processor until finely crumbled. Set aside.

Preparing the Dry and Chocolate Mixtures

3. In a medium bowl, whisk together the cake flour and salt. In a separate large bowl, combine the cocoa powder and boiling water, stirring until smooth. Reserve.

Making the Batter

4. Using an electric mixer on medium speed, beat the butter and almond sugar mixture until light and fluffy, about 3 minutes. Add the eggs and egg yolks one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Mix in the almond extract until just incorporated, about 10 seconds. Sift the flour mixture over the batter in three batches, folding it in gently with a rubber spatula after each addition.

Creating the Marble Effect

5. Transfer one-third of the batter to the bowl with the chocolate mixture and stir until fully incorporated. Spoon half of the plain batter and half of the chocolate batter into the prepared loaf pan, alternating spoonfuls to create a checkerboard pattern. Repeat with the remaining batters. Run a dinner knife through the batter in a swirling motion to create a marbled effect.

Baking and Cooling

6. Bake the cake until a tester inserted in the center comes out clean, about 45 to 50 minutes. Transfer to a cooling rack and let cool in the pan for 10 minutes. Using the parchment overhang, lift the cake out of the pan and place it directly on the cooling rack. Allow to cool completely, about 1 hour. Serve as desired.

Cookix's Secrets

Alternative Cooking Method

Bake in a bundt pan for a decorative presentation.

Flavor Enhancements

Add orange zest or espresso powder to deepen the flavor profile.

Healthier Version

Substitute half of the butter with Greek yogurt for a lighter texture.

Ingredient Quality

Use high-quality cocoa powder, such as Valrhona, for a richer chocolate flavor.

Ingredient Substitutions

Replace almond paste with hazelnut paste for a different nutty flavor.

Marbling Technique

Avoid overmixing the batters when swirling to maintain distinct marbled patterns.

Seasonal Tweaks

Incorporate chopped toasted almonds for added crunch.

Texture Enhancement

Ensure the butter and eggs are at room temperature for a smooth, well-incorporated batter.

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