Marbled Pound Cake
Ingredients: neutral oil, cocoa powder, softened butter, granulated sugar, buttermilk · 150 min cook time · 350kcal · ~₩13,950
Ingredients
3tablespoons neutral oil, 3tablespoons cocoa powder, 340g softened butter, 400g granulated sugar, 237ml buttermilk, 4개 eggs, 1teaspoon instant espresso powder, 0.25teaspoon baking soda, 420g all-purpose flour, 1gug vanilla, 1pinch salt
Instructions
1. Measure out 3 tablespoons of neutral oil and heat it in the microwave for about 30 seconds until hot, but not boiling.
2. Stir 3 tablespoons of cocoa powder into the hot oil until smooth. Let the cocoa bloom while preparing the rest of the batter.
3. Weigh a small bowl and note its weight. Add 3 sticks (340g) of softened butter to the bowl. If butter is not softened, microwave it for a few seconds at a time, rotating, until it can be easily smushed.
4. Add 2 cups (400g) of granulated sugar to the butter. Whip the butter and sugar with an electric mixer for several minutes until the mixture is whipped, slightly pale in color, and fluffy.
5. Add 1 cup (237ml) of cold buttermilk to the butter mixture. Whip again until noticeably fluffier.
6. Add four eggs to the batter, one or two at a time, mixing thoroughly after each addition until smooth. Avoid adding all eggs at once to prevent a curdled texture.
7. Add a 'gug' of vanilla, 1/4 teaspoon of baking soda, and a tiny pinch of salt (if using salted butter) to the batter. Mix briefly.
8. Gradually add 3 cups (420g) of all-purpose flour, one cup at a time, mixing just until smooth after each addition. Do not overmix.
9. Prepare a standard 9x5 inch (23x13 cm) loaf pan by greasing it and then dusting it with a big pinch of flour, ensuring all surfaces are coated.
10. Weigh the batter bowl, subtract the bowl's weight, and divide the result by two. Transfer half of the batter (approximately 800g) into one side of the prepared loaf pan.
11. Add the bloomed cocoa and oil mixture to the remaining batter. Optionally, add 1-2 teaspoons of instant espresso powder. Beat until smooth and homogeneous in color.
12. Drop the chocolate batter into the other half of the loaf pan. Swirl the two batters together gently with a knife or similar tool to create a marbled effect.
13. Bake in a preheated oven at 350°F (180°C). If using a convection fan, adjust temperature to 325°F (160°C) according to manufacturer's instructions. Bake for approximately 1.5 hours.
14. Check for doneness using the toothpick test: insert a toothpick into the center of the cake; it should come out clean.
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