Chocolate Marbled Peanut Butter Pound Cake
This chocolate marbled pound cake is a perfect weekend family dinner treat. Or bring it to a summer cookout to wow your friends! Tender, delicious, and with a great finished zebra type look it is both impressive looking and tasting.
Ingredients
- 1 cup room temperature unsalted butter (2 sticks)
- ½ cup peanut butter
- ½ cup sour cream
- 3 cups sugar
- ½ cup honey
- 6 eggs
- 6 egg yolks
- 4 tbsp. cocoa
- 1 tsp. salt
Glaze
- 1½ cups powdered sugar
- 2 tbsp. melted dark chocolate
- 1½ tbsp. whole milk
Instructions
Cake
- Preheat your oven to 350°
- Grease and flour a full size bundt pan or 9" loaf pan.
- Sift together the flour with the salt and set aside.
- Add butter, peanut butter, and sour cream to a bowl and beat using handheld mixer or stand mixer.
- Add in sugar and honey and continue beating together.
- Add each egg and egg yolk one at a time, beating thoroughly after each addition.
- Add the wet ingredient mixture – the eggs, sugar, and butter to the flour and salt and mix well until the batter comes together.
- Separate half of the batter and place in a separate bowl. Add 3 tbsp. of the cocoa, folding it carefully, until all is well combined with no streaks.
- To achieve a marbling effect, place a few dollops of plain batter in the bottom of the pan and smooth out. Add a few dollops of chocolate batter on top, pushing it to the edges of plain batter underneath it. Repeat the process until all of the batter is used. Give the cake a gentle few shakes to even it out.
- Bake at 350° for approximately 1 hour 15 minutes or until a toothpick inserted comes out clean.
Glaze
- While the cake is cooking assemble the glaze by adding the powdered sugar, melted chocolate, milk, and remaining tablespoon of cocoa. Mix until incorporated and smooth, it should have a nice easily drizzlable texture. Once made set aside.
Assembly and Serving
- Once the cake is cooked, let it cool for at least fifteen minutes. Once cooled drizzle on the chocolatey glaze and enjoy!
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