This favorite marble pound cake recipe has been in our family for years. It's actually one of the very first German cake recipes I made when I was married. Since then, it's one my hubby asks for when I ask what he'd like me to make. Our boys 'loved' the chocolate part. Because of that, I would often make two-thirds of the cake chocolate by doubling the chocolate quantity.
This became my best cake recipe for a traditional German "pound" cake, either as a marble or completely chocolate for my boys (see below). It's easy to make and ALWAYS turns out!
Above is the original marble cake with a texture similar to that of a pound cake. You, too, can experiment with how much chocolate you want.
I frequently used to substitute cocoa for the chocolate squares. When doing so, for every ounce of chocolate replace it with 3 tbsp. cocoa and 1 tbsp. butter. For 1/3 amount of chocolate batter, that means 9 tbsp. cocoa and 3 tbsp. butter. If you use the cocoa, just add it to the remaining batter instead of the melted chocolate. You may need to add a bit of liquid (a bit of brewed coffee works great) to get the batter the same consistency of the vanilla one.
Therefore, to make the whole cake chocolate, I'd add 18 tbsp. cocoa and 9 tbsp. butter. Yummy!
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*Kaffeeklatsch: /ˈkafeːˌklatsh / (noun) an informal gathering for coffee and chatting
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