You don’t need two completely different batters to make this cake. You simply take some of the vanilla batter and mix it with melted chocolate mixture and voilà — that’s your chocolate batter!
This cake tastes like pure old-fashioned goodness, and it appeals to kids and grown-ups alike.
Ingredient:
· Vegetable oil cooking spray for greasing
· 2 cups all-purpose flour
· 2 teaspoons baking powder
· 1/4 teaspoon salt
· 175 grams unsalted butter, softened, plus 3 tablespoons melted
· 2 tablespoons unsweetened cocoa powder
· 1 1/3 cups granulated sugar
· 2 large eggs
· 1 teaspoon pure vanilla extract
· 1/2 cup heavy cream or milk
Method
· Preheat the oven to 175°C.
· Grease an 8-by-4-inch loaf pan and line it with parchment paper (parchment paper is optional)
· In a bowl, whisk the flour with the baking powder and salt.
· In another bowl, combine the melted butter with the cocoa until smooth.
· Combine the softened butter with the granulated sugar using a handheld mixer
· Add the eggs and vanilla and beat until smooth.
· Add the dry ingredients and mix just until combined.
· Add the cream and beat until smooth.
· Transfer 1 cup of the batter to the bowl with the cocoa and stir until smooth.
· Spoon half of the remaining batter into the prepared pan and smooth the surface.
· Spread the chocolate batter in the pan, then cover with the remaining plain batter.
· Bake the pound cake for 25 minutes.
· Reduce the temperature to 170°C and bake for 45 minutes more.
· Let the pound cake cool in the pan for 10 minutes, then unmould and let cool completely on a wire rack.
· Serve with tea or coffee