Wolfgang's Marbled Pound Cake

Wolfgang Puck's Christmas Dessert

GMA Recipes Dessert
Difficulty: Moderate
Cook Time: min

This is a favorite of Wolfgang Puck fans. It's very versatile. If you double the recipe, you can bake it in a 10-inch bundt pan. It can also be baked in a loaf pan, cupcake tins, a bundt pan, and all have turned out very well. In the bundt pan, baking time is about 1 1/2 hours, the cupcakes bake in 20 to 25 minutes, and in the loaf pan, baking time is about 1 hour. This is great with a glass of cold milk.


  • Equipment
  • Loaf Pan (8 1/2 X 3 1/2 X 2 1/2 inch),
  • Sifter
  • Electric mixer
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 ounces unsalted butter (1 stick), at room temperature, cut into small pieces
  • 1 cup granulated sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1/2 cup semisweet chocolate chips
  • Chocolate Glaze (below)
  • Chocolate Glaze
  • 8 ounces bittersweet chocolate, cut into small pieces
  • 3 ounces unsalted butter (3/4 stick), cut into small pieces
  • 1/3 cup light corn syrup
  • 1/3 cup brandy
  • Cooking Directions

    Position the rack in the center of the oven and preheat the oven to 350 degrees. Butter or coat with vegetable spray an 8 1/2 X 3 1/2 X 2 1/2 - inch loaf pan.

    2. Sift together the flour, baking soda, baking powder, and salt. Set aside.

    3. In the large bowl of an electric mixer fitted with a paddle or beaters, beat the butter on medium speed. Gradually pour in the sugar, raise the speed of high and beat until fluffy. Add the eggs, one at a time, beating just to combine. Turn the speed to low and alternate adding the flour mixture and the buttermilk, starting and ending with the flour mixture (three additions of flour and two of buttermilk). Add the vanilla with the last addition of buttermilk.

    4. Scrape two-thirds of the batter into the prepared pan. Add the sifted cocoa of the batter remaining in the bowl, and beat until well blended. Fold in the chocolate chips. Drop large spoonfuls of the chocolate mixture over the batter in the loaf pan and swirl through the batter with a metal spatula or flat knife, resulting in a marbled effect. Bake until a cake tester gently inserted into the center of the cake comes out clean, about 1 hour. Set on a rack to cool. When completely cool, release the cake from the pan by running a sharp knife around the inside of the pan, separating the cake from the pan, and invert the cake onto a rack. Place a pan below the rack and drizzle the glaze over the cake. Let set. Slip a long heavy spatula under the cake and transfer the cake to a flat surface.

    6. To serve, cut a thin slice off both ends and cut the cake into eight slices. No garnish is needed for this cake, but for color, you can place a strawberry or a spring of mint alongside each slice.

    To prepare ahead: Through step 4, the cake can be made 1 day ahead, wrapped well, and finished the next day. In a medium heatproof bowl, combine the chocolate and butter and set over a pan of simmering water. Do not let the bottom of the bowl touch the water or the chocolate may burn. Let melt almost completely, turn off the heat, and let the mixture continue to melt, stirring occasionally.

    2. Whisk in the corn syrup and brandy until smooth. Pour through a fine-mesh strainer into a clean medium bowl and reserve, covered, in a warm spot until needed.

    To prepare ahead: Through step 2, the glaze can be made 2 or 3 days ahead, refrigerated, covered, and remelted over simmering water when needed. Let sit over the warm water until smooth, stirring occasionally.

    Recipe courtesy of Wolfgang Puck © 2000 and it is included in his cookbook ?Spago Chocolate?

    Recipe Summary

    Main Ingredients: cocoa powder, vanilla, semisweet chocolate chips

    Course: Dessert

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