August 28, 2015

Chocolate Raspberry Marble Pound Cake with Chocolate Glaze ~巧克力树莓云石磅蛋糕

Hi everyone! Hope that you are having a great day! My time have been quite crazy lately >< I am wrapping up all my duties with my present company as i am leaving for a new firm soon. Nevertheless, it is hard to say goodbye to my present company but i am excited to join the new firm :p 

Bake Along event this round is baking Chocolate Raspberry Marble Pound Cake with Chocolate-Raspberry Glaze. We (my family) love buttery pound cake and it is definitely my bake. Indeed this is a lovely cake with buttery fine crumbs and subtle raspberry fruit flavor. I added 1/4 tsp raspberry essence to the batter for more flavour and added a few drop of pink food coloring to get the different shade in the swirling!! I am so happy with this cake and i am definitely will bake this again.

大家好呀!!Bake Along活动这回烤了巧克力树莓云石磅蛋糕配上巧克力树莓酱呢! 蛋糕做法跟原味磅蛋糕一样。唯有不一样的是原味蛋糕糊,份成两个部分。一份加了巧克力酱,另一份加了树莓果酱,再倒入模中拌成云石花纹。蛋糕很细幼,有淡淡的树莓果香气,上面扑上巧克力和树莓混合浓酱,真的好好吃呀!

Chocolate Raspberry Marble Pound Cake without the chocolate glaze

i just spoon in two different batter alternately.

Cake baked out well, with nice swirling and i love the fine crumbs and buttery cake.

Piped chocolate glaze on.
Let's have a slice with chocolate glaze over a cup of tea!

Chocolate Raspberry Marble Pound Cake with Chocolate Glaze
Get whole recipe here ; mine was adapted from Zoe's 40% of the recipe 
Makes one 7 x 15cm loaf

35g dark chocolate with 70% cocoa
2 medium eggs (70g each)
1/2 tsp vanilla paste (i did not add this)
90g cake flour (i use all purpose flour)
1/3 tsp baking powder
a pinch of salt
100g unsalted butter
80g castor sugar
1/4 cup raspberry jam; plus a few drop of pink natural food colouring  (i overlook the amount of 40% is 1/4cup :p)

For the glaze:
25ml raspberry jam (i did not add)
1 1/2 Tbsp heavy cream
1/2 tsp light corn syrup (i use golden syrup)
30g bittersweet chocolate
1 Tbsp raspberry liqueur (i did not add)

To Do:
1. Preheat the oven to 160C. Grease a 7 x 15cm loaf pan and dust with flour or line with one overhanging strip of baking paper.

2. Add chocolate into stainless steel bowl, double boil to melt the chocolate over simmering water. Or add chocolate into a mircowave safe bowl, then microwave with low power for 20-30 seconds.

3. Combine the eggs and vanilla in a glass measuring cup and lightly beat. (i did not use vanilla.) Combine the flour, baking powder and salt in a medium mixing bowl.

4. Combine the butter and sugar (and 1/4 tsp raspberry essence) in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.

5. With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.

6. Turn the mixer to low speed and add the flour mixer, 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed.

7. Scrape half the batter into a medium mixing bowl and whisk in the raspberry jam (plus colouring; i sifted the jam to get rid of the seeds) Whisk the melted chocolate into the batter remaining in the mixer.

8. Scrape 1/2 the raspberry batter into prepared loaf pan and smooth the top, then add 1/2 of the chocolate batter. Repeat the layers with the remaining batters. (I spoon the raspberry and chocolate batter alternatively into the loaf pan) Run a butter knife blade through the batter to create marbling. Do not overmix.

9. Bake the pound cake until it is golden or insert a toothpick in the center comes out clean, about 50 minutes. Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and turn in right side up on a rack to cool completely.

Make the glaze:

Heat 1/4 cup raspberry jam until loose and use a pastry brush to brush the warm jam all over the top and side of the cake (i omit this) 

Combine heavy cream, corn syrup (i use golden syrup) and chocolate in a mircowave safe bowl, using mircowave with low power for 20 to 30 seconds, whisk until smooth. Let stand until thickened about 30 minutes, then spoon the glaze over the cake, smoothing it over the top and sides. (or fill the glaze into a pipping bag and piped drizzle line on the top of the cake loaf ) Let stand until glaze firms up about 1 hour. Slice and serve.

Store uneaten cake in a cake keeper at room temperature for up to 3 days.


来,来,来,一起享用吧! ^_^

This post is link to Bake Along #85, Chocolate Raspberry Marble Pound
Cake with Chocolate-Raspberry Glaze (Cake Keeper by Lauren Chattman) host by


  1. 这个蛋糕,让我看了好喜欢。好喜欢。

  2. Yes agree the nice swirls. ... must be yummy too !

  3. Hi Doreen,

    I like the contrasting swirling pattern in your cake. Very pretty and yummy! All the best for your job transition :)


  4. mui mui, I love the marbling in your cake and the piped chocolate glaze. I will not stop at one slice!


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