Jacob’s Marble Pound Cake
Image by Alex Wall
Marble Pound Cake with a Hard Chocolate Crust
Ingredients
1½ cups (300 g) sugar
¾ cup (170 g) butter or margarine
3 cups (375 g) flour
2 tsp. baking powder
1 tsp. baking soda
1 cup (240 mL) orange juice
2 tsp. vanilla
3 eggs
½ tsp. salt
¼ cup (30 g) cocoa powder
1 cup (240 g) chocolate chips
Directions
Preheat oven to 350ºF (180°C). Grease a 10-inch (25 cm) tube or Bundt pan.
Beat sugar and butter until light and fluffy.
Add remaining ingredients, except cocoa and chocolate chips, and beat until well mixed.
Pour half of batter into pan.
Add cocoa to remaining batter and mix well.
Pour or spoon into pan over white batter and swirl with a knife to obtain marbled effect.
Bake for 45–60 minutes or until toothpick inserted in center comes out clean.
Immediately after the cake comes out of the oven, pour chocolate chips over cake.
Allow the chocolate chips to melt for a few minutes and then smear over entire cake with a knife.
Allow the cake to cool completely, then place in fridge to harden chocolate before turning cake out onto a plate.
The chocolate chips create a crust that will be difficult to cut through, but well worth the effort.
Serves 10–12.
Reprinted with permission from Eating the Bible: Over 50 Delicious Recipes to Feed Your Body and Nourish Your Soul by Rena Rossner. Copyright 2013, Skyhorse Publishing, Inc.
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
We’ve set a goal to raise $260,000 by December 31. That’s an ambitious goal, but one that will give us the resources we need to invest in the high quality news, opinion, analysis and cultural coverage that isn’t available anywhere else.
If you feel inspired to make an impact, now is the time to give something back. Join us as a member at your most generous level.
— Rachel Fishman Feddersen, Publisher and CEO
