Friday 15 May 2015

Chocolate Marble Pound Cake 巧克力大理石磅蛋糕 (中英食谱教程)

I was a huge fan of Sara Lee pound cakes before I picked up baking 4 years ago. I have tried baking several pound cake recipes like the Blueberry Whipping Cream pound cake, Cream Cheese pound cake and Orange Yogurt pound cake and thus far this Chocolate Marble pound cake gives the best taste! With the addition of yogurt, the texture is moist and not greasy too. Thanks to my dear friend, Lois, who highly recommended this recipe to me. My hubby gave a big thumbs up when he ate it and I am so pleased! You see, he is rather critical and not one who praises easily, if he says good, it must be so...LOL!!!   

四年前,还没开始玩烘焙时,就好喜欢买‘沙莉雪藏蛋糕’。试过好几款磅蛋糕如‘ 蓝梅鲜奶油磅蛋糕’,‘奶油奶酪磅蛋糕’和‘ 柳橙优格磅蛋糕’,还是这‘巧克力大理石磅蛋糕’最好吃!因为加了优格,蛋糕的质感又湿润又细腻,而且吃起来也没那么油腻。 真的感谢好友Lois强力推荐她收藏多年的食谱,我才能够吃到这么好吃的磅蛋糕。老公吃了也竖起拇指说好。哇,这下我可high了,因为他不轻易给于赞美的喔!所以他说好就是好。。哈哈!  

Chocolate Marble Pound Cake

(english recipe adapted and modified from House of Annie, 中文食谱由Baking Taitai翻译)

Ingredients: (makes 2 x 9"x 5" loaf pans or 2 x 8" round pan, you may half all the ingredients if making just one cake.

330g premium unsalted butter, softened at room temperature
300g caster sugar
6 extra-large eggs, room temperature (I used 85g eggs, total weight of eggs without shell is 455g)  
1.5 tsp pure vanilla extract
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
375g all-purpose/plain flour (I used Blue Jacket premium patent flour) 
120g plain yogurt (I used greek style thick & creamy yogurt) 
120g fresh whole milk 
100g dark chocolate (I used 70% dark chocolate) 

Milk was accidentally left out in the photo. 

食材:(份量够做两个 9"x 5" 长方形面包模或两个8"圆形模, 如果只要做一个蛋糕,记得食材的份量要减半。

300克 细砂糖 
6粒 大鸡蛋,室温(我用一粒85克的鸡蛋 - 6粒鸡蛋的净重是455克)
1.5茶匙 纯香草精
1/2茶匙 盐
1/2茶匙 发粉/泡打粉
1/2茶匙 苏打粉
375克 中筋面粉/普通面粉(我用水手牌优质粉心粉)
120克 原味优格/酸奶(我用希腊式浓缩优格/酸奶)
120克 全脂鲜奶
100克 黑巧克力(我用70%黑巧克力)

Methods 方法:

1. Break up the chocolate into smaller pieces, melt it in a dry, clean bowl over a double boiler, stir it until you get a smooth paste. Set aside to cool. 

2. Using an electric mixer, cream butter and sugar together until mixture is well combined and fluffy. (I used speed 5 on KitchenAid to beat for about 4 minutes)

3. Add in the eggs slowly, one at a time. Beat on medium-high speed for about 20 seconds after adding each egg.  (actually you can beat the eggs up first and add in gradually, if add in too fast, mixture will be curdy) 
Net weight of eggs (one of the egg has double egg yolks!) 

4. Whisk the plain flour, baking soda, baking powder and salt well together in a bowl. Add the flour mixture into the egg mixture, 1/3 at a time, alternating with milk and yogurt. (meaning 1/3 flour mixture followed by milk, followed by next 1/3 flour mixture, followed by yogurt and lastly 1/3 flour mixture) Use a spatula to fold in gently until all traces of flour is gone.

Divide the batter into half.  Add vanilla extract to one portion. The other portion mixed well with the melted chocolate. 

 Spoon the two mixtures in alternate blobs into the baking pan lined with baking paper. 


Level the top and swirl with a wooden skewer through the mixture to create a marbling effect. Do NOT overmix or you will end up with a light brown cake!  

Pretty? 漂亮吗?

8. Bake in a 
preheated oven at 160 degree Celcius top/bottom heat for 50 minutes or until a skewer inserted into cake comes out clean. 

Crack surface is the characteristic of a pound cake

Feedback given by readers who have tried this recipe:

Momoko Pun says:" This pound cake is moist and tasty!"

What a nice feedback I received from Liz in my INSTAGRAM! 

Bee Leng says," Thanks to your detailed recipe guide, I have baked this cake successfully, it's yummy! So happy!"

You may be interested in these recipes: 

Click 'here' for the Banana Nutella Pound Cake recipe. 

Click 'here' for the Cream Cheese Pound Cake recipe. 

Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest , Facebook, Instagram and Youtube for the latest updates.

This post is linked to the event Little Thumbs Up (May 2015: YOGURT) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by me, Cheryl of Baking Taitai

Thanks for dropping by. See you again! 

 The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”

© Copyright 2015


Karen Luvswesavory said...

Good morning Cheryl,
Yummy. .. love the beautiful marble swirls. .. how nice if I could have a slice for my brekkie now ... hee ..hee!

Unknown said...

Hi thanks for the lovely recipe. Can I check if I can mix the batter in advance and bake later since I only have one baking pan?

Unknown said...

Hi Cheryl, this is a beautiful marble cake! The swirls are so pretty!

言己 said...


Baking Taitai said...

Hi Ghim Hui, I would suggest that you half the recipe to make one cake instead.

Baking Taitai said...

Hi Pei Hoon, 冰箱没yogurt那就赶快去买来做这好吃的磅蛋糕。这食谱就是用了yogurt,质感才会湿润细腻,吃了不会油腻!

Zoe said...

Hi Cheryl,

This pound cake is as good as the Sara Lee's ones!!! Oh!!! I must try!!! Bookmarked!


minigal said...

Hi Cheryl,

Can i use fresh milk instead of whole milk?
Can i omit the baking soda, as i do not have it? :(


言己 said...


Baking Taitai said...

Hi minigal, I have stated fresh whole milk which refers to fresh milk which is full cream and not low fat or fat free. If you omit the baking soda which is alkaline and works together with acidic ingredient like yogurt and chocolate in this recipe, your cake will not rise. Baking soda is one essential ingredient in baking, you should buy it if you do not have it.

Baking Taitai said...


minigal said...

Hi cheryl,

Okie.thanks for ur advice...:)

Unknown said...

Hi, can I use cake flour instead of plain flour ?

Baking Taitai said...

Hi Cyenis, yes you can.

Kym said...

Hi Cheryl, I have just baked this cake, and I love it. The texture is moist and not greasy, just as what you have described. I'm gonna bake more of this :)


lihuan said...

can I use the normal yogurt instead of geek yogurt?

Baking Taitai said...

Hi lihuan, yes you can.

ahhuh said...

hi! can it be kept in e fridge or outside?

Baking Taitai said...

Hi ahhuh, yes you can keep in the fridge for a week or in the freezer for up to a month.

Unknown said...

Hi can I use cocoa powder ?

Baking Taitai said...

Sorry for the late reply as I just return from overseas after a month's vacation. Please use dark chocolate as stated in the recipe.

Anonymous said...

Hi Cheryl! I want to try this recipe but only hv Hershey"s semi sweet baking choc at home.Do i have to reduce the sugar then and how much to reduce pls advise. TIA

Baking Taitai said...

Hi Siew Gek, I can't advise you as I have not used Hershey's baking chocolate before, you will have to experiment yourself and adjust accordingly. Whatever I have shared in this blog is based on what I have experimented, tried and tested. Other than that, I wouldn't be able to advise you as I do not work in a laboratory.

Anonymous said...

Thank you, Cheryl!

Unknown said...

Hi Cheryl... can I eliminate the yogurt? Thank you

Baking Taitai said...

Hi, (can't address you as you did not leave your name behind)
Yogurt cannot be eliminated here, you will change the texture and taste totally if you do!

Christine said...

Hi Cheryl, I did not hear any reply from you despite I've wrote twice to you.... Christine

Baking Taitai said...

Hi Christine, if you have read this message which can be found below the comment box, you will understand why your question is not being answered.

" To my readers, being a stay-home-mum without any helper and super busy schedule, I will be slow in responding and ONLY answer relevant questions. I do not have time to answer questions on weekends, public holidays and when on holidays. I will not answer questions regarding if you can substitute certain ingredients, reduce, increase or omit any ingredients. What I have shared here, is based on what I have tried and tested. Other than that, I won't be able to advise you as I do not work in a laboratory. Do take note if you do not follow exactly and alter my recipe, you will definitely yield a different result from mine. However, you can always experiment on your own should you want to modify my recipe. Do not be afraid of failure as it is through mistakes that we learn, improve and be better! Happy Baking!

piggy said...

Can I keep it in the fridge just like Sara Lees? Do I have to warm it up before I eat?

Baking Taitai said...

Yes you can keep it frozen just like Sara Lees cakes. You can either warm up or eat it cold, it's personal preference.