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Marble Pound Cake with Ganache Drizzle

Marble Pound Cake with Ganache FrostingThis Marble Pound Cake is very easy to prepare. It is made more decadent with the rich chocolate ganache drizzle.

3 tablespoons white sugar
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter, at room temperature
2 cups white sugar
2 teaspoons vanilla extract
3 large eggs
1 cup 2% reduced-fat milk
3/4 cup chocolate syrup
1/4 teaspoon baking soda

8 ounces chocolate chips
3/4 cup heavy whipping cream
2 tablespoons white sugar
2 tablespoons butter


Preheat oven to 350°F. Lightly grease bundt pan with cooking spray and dust with 3 tablespoons white sugar; set aside.

In a medium bowl, whisk together flour, baking powder and salt; set aside.

In a large bowl, beat butter with a mixer at medium speed until light and fluffy. Gradually add sugar and vanilla, beating until blended. Add eggs, one at a time, beating well after each addition. Add the flour mixture to sugar mixture alternately with milk, beating at a low speed, beginning and ending with the flour mixture. Beat just until blended.

Spoon 2/3 of the batter into the prepared pan. Add chocolate syrup and baking soda to the remaining batter in the bowl, stirring just until blended; spoon on top of batter in pan. Use knife or fork handle to create swirling patterns on the batter.

Bake for 1 hour to 1 hour & 15 minutes or until cake pulls away from sides of pan and toothpick inserted in the center comes out clean.

Cool in pan for about 15 minutes; gently remove cake from pan and cool completely on wire rack.

To make the ganache sauce, place chocolate in a bowl and set aside. Bring cream and sugar just to a boil in a small saucepan then pour over chocolate. Whisk together until smooth, and then stir in butter until melted. Drizzle ganache over the cake before serving.

Refrigerate any leftover Marble Pound Cake.

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