If you like baking without butter, this marble cake is one to try. It’s not too sweet with lots of dark chocolate swirls. With all the controversy about butter being good or bad for you, I still bake mostly without butter just in case they are wrong again. And I don’t miss the butter in this moist and light cake.
A marble loaf never looks the same twice and when you slice it you never know what the swirl will look like. I always hope it will have an even mix of white and chocolate just like this…
My baking cocoa of choice is Dutch process, which produces a rich dark color and is less bitter than regular powdered cocoa. You can find Droste brand at World Market. I also really enjoy adding some fresh orange zest to this pound cake because chocolate and orange go great together. Plain or with orange, you won’t find a marble loaf this good at any store. Try it for dessert or afternoon tea, or serve it when you have company and wait for the raves. Click here for the recipe. – Jenny Jones