Chocolate Ombre Pound Cake

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5 from 1 vote

Chocolate Ombre Pound Cake

Course Dessert

Cuisine American

Keyword cake, chocolate, comfort food, pound cake

Prep Time 20

Cook Time 1

Servings servings

Calories 348kcal

Author Paula

Equipment

Ingredients

⅓ cup whole milk 2.7fl.oz, 80ml, room temperature
2 teaspoons vanilla extract
1 cup granulated sugar 7oz, 200g
1 cup butter 8oz, 225g, unsalted, softened & cut into 1-inch pieces
1 and ¾ cups all-purpose flour 9oz, 262g
1 and ¼ teaspoons baking powder
1 teaspoon salt
3 large eggs room temperature
3 tablespoons unsweetened cocoa powder divided
4 ounces semi-sweet chocolate 113g, melted and cooled

Instructions

Preheat your oven to 325 degrees Fahrenheit. Grease a 9x5 bread pan with cake release and line it with parchment paper. Leave a bit of paper hanging over the sides to make it easier to remove the cake from the pan.
In a medium bowl, whisk together the milk and vanilla extract. Set the bowl aside for just a moment.
⅓ cup whole milk, 2 teaspoons vanilla extract
Combine the flour, baking powder, and salt in a bowl. Set aside.
1 and ¾ cups all-purpose flour, 1 and ¼ teaspoons baking powder, 1 teaspoon salt
Set the mixer on medium-low speed. In the bowl of your stand mixer, beat the granulated sugar and butter. Beat until you have a crumbly mixture with the butter pieces no larger than small peas.
1 cup granulated sugar, 1 cup butter
Add the eggs one at a time, beating until each just disappears before adding the next egg.
3 large eggs
With the mixer on low speed, add the milk mixture, alternating with the flour mixture. Stop the mixer, then scrape the bottom and sides with a silicone spatula. Set the vanilla cake batter aside for a moment.
In another mixing bowl, whisk 2 tablespoons of cocoa powder with the melted chocolate until a chocolate paste forms.
3 tablespoons unsweetened cocoa powder, 4 ounces semi-sweet chocolate
Add 1 and 1/4 cups of the vanilla cake batter to the chocolate paste and stir to combine. This will become the base of your ombre cake. Spoon the dark chocolate batter into the bottom of your prepared bread pan. Use the back of your spoon to smooth it out evenly.
Using the same medium mixing bowl (no need to wash it), spoon 1 and ¼ cups of the vanilla batter into it. Sprinkle the remaining 1 tablespoon of cocoa powder over it and stir to mix it thoroughly. This will become your middle layer.
Spoon the middle layer over the dark chocolate and use the back of a spoon to smooth it out.
Lastly, spoon the remaining vanilla batter in an even layer over the top.
Bake in a preheated oven for 60-70 minutes or until a toothpick comes out clean. A few crumbs are okay, but it should be free of batter. The top will be golden, and the edges will be a deep brown.
Cool in the pan for 20 minutes, then lift the cake out onto a rack to cool completely. Slice and serve once cooled.

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