Recipes Desserts Cakes Pound Cake Recipes Jan's Dark Chocolate Swirl Pound Cake 4.8 (16) 15 Reviews 13 Photos Pretty swirled marble pound cake with rich, dark chocolate. Simple to make in no time at all! This cake is perfect for making ahead, and it freezes beautifully. Submitted by What's for dinner, mom? Updated on November 11, 2024 Save Rate Print Share Close Add Photo 13 13 13 13 Prep Time: 15 mins Cook Time: 1 hr 30 mins Total Time: 1 hr 45 mins Servings: 12 Yield: 1 pound cake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 1 ½ cups unsalted butter, at room temperature 1 (8 ounce) package cream cheese, at room temperature 3 cups white sugar 1 ½ teaspoons almond extract 1 ½ teaspoons vanilla extract 1 teaspoon salt 1 teaspoon baking powder 6 large eggs, at room temperature 3 cups cake flour ⅓ cup unsweetened cocoa powder Directions Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan. Beat butter and cream cheese together in a bowl using an electric mixer until well combined. Add sugar and beat until fluffy, 3 to 4 minutes. Mix almond extract, vanilla extract, salt, and baking powder into creamed mixture; beat in 2 eggs. Add 1 cup flour and mix well. Add 2 eggs and mix well. Add 1 cup flour and mix well. Add remaining 2 eggs and mix well. Add remaining 1 cup flour and mix until batter is smooth. Remove 2 cups batter and place in a separate bowl; stir in cocoa powder. Pour 1/2 of the plain batter into the prepared pan; add 1/2 of the chocolate batter and swirl with a knife. Repeat with remaining plain batter and chocolate batter, swirling gently. Place pan in the middle rack of the preheated oven; bake until a toothpick inserted in the center comes out clean, about 90 minutes. Cook's Notes: Ensure all ingredients are at room temperature, or your baking time will be off. If you have parchment paper, grease the pan, then line it so the paper hangs over two opposite sides by a few inches. Grease (or spray) the paper. Once the cake has cooled, use the parchment sling to easily remove the cake from the pan. I Made It Print 52 home cooks made it! Nutrition Facts (per serving) 636 Calories 33g Fat 80g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 636 % Daily Value * Total Fat 33g 42% Saturated Fat 20g 99% Cholesterol 175mg 58% Sodium 329mg 14% Total Carbohydrate 80g 29% Dietary Fiber 1g 5% Total Sugars 50g Protein 8g 16% Calcium 66mg 5% Iron 4mg 21% Potassium 162mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.