CBS Chocolate Maple Marbled Pound Cake Recipe
This rich and decadent pound cake is perfect for enjoying on its own or with a snifter of CBS. Best part? It’s super-easy to recreate at home.
- 6 ounces semi-sweet chocolate chips
- 1 tablespoon CBS
- 2 sticks unsalted butter, softened
- 2½ cups granulated sugar
- 6 eggs, large
- 3 cups all-purpose flour, sifted
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 tablespoon pure maple syrup
Preheat oven to 325°F. Butter a Bundt or a 10-inch tube pan. Add a large cup of sugar to the pan and turn to coat the inside, tapping out any excess. This will form a nice crust when the cake is done.
Over a double boiler, melt chocolate chips and incorporate CBS.
Cream butter and sugar in a stand mixer until pale and consistent. Next, add the eggs to the butter/sugar mixture one at a time, allowing each egg to mix in thoroughly before the next one is added.
In a separate bowl, sift together the flour, salt, and baking soda. Set the mixer to low speed and add the flour mixture alternating with the sour cream. Check to make sure that all ingredients on the bottom of the bowl are mixed in completely. Pour half of the batter into the sugar coated pan.
Mix CBS chocolate into the remaining batter. Spoon and gently swirl the chocolate batter through the white cake batter.
Place pan in preheated oven and bake for approximately one hour, or until a toothpick inserted in the center comes out clean.
Remove cake and allow to cool before unmolding.
Slice and enjoy as you please!
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