Ingredients

The following ingredients have 12 Servings
  • 6 Tbsp unsalted butter
  • 1 ounce unsweetened baking chocolate (coarsely chopped)
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 large egg
  • 1/4 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt ((less if using fine salt))
  • 1 1/4 cups granulated sugar
  • 1 cup unsalted butter (at room temperature)
  • 2 Tbsp vanilla bean paste (or vanilla extract)
  • 4 large eggs (at room temperature)
  • 1/2 cup sour cream (taken from the fridge 15 minutes before using)

Instruction

  • Preheat oven to 325° F. Lightly coat a 9- x 5- x 3-inch loaf pan with cooking spray, then line the bottom and 2 long sides of pan with parchment paper, allowing 2 to 3 inches to extend over sides (to use as handles to remove later).
  • Prepare the Brownie Ripple Batter: Combine the butter and chocolate in a microwave-safe bowl. Microwave on HIGH until melted, about 1 minute. Stir until smooth and slightly cooled. Whisk in sugar and flour. Add the egg and vanilla and stir to form a loose batter. Set aside to cool slightly while making cake batter.
  • Prepare the Pound Cake Batter: In a medium bowl, whisk together well the flour, baking powder and salt. Set aside.
  • In a large bowl with an electric mixer (or the bowl of a stand mixer with a paddle attachment), beat sugar and butter in a on medium-high speed until light and fluffy, about 4 to 5 minutes. Beat in vanilla bean paste. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream just until smooth. Add flour mixture, one-third at a time, and beat on low speed just until blended after each addition.
  • Spoon half of the Pound Cake Batter into prepared pan. Spoon Brownie Ripple Batter over Pound Cake Batter, covering it completely. Top with remaining Pound Cake Batter. Using a small offset spatula, smooth batter carefully.
  • Bake cake in middle of preheated oven until a a cake tester inserted in centre of cake comes out clean, about 1 hour and 45 minutes. (If cake seems to be browning too quickly, cover top loosely with foil for last 30 minutes of baking.)
  • Cool cake in pan on a wire rack 30 minutes. Remove cake from pan using parchment paper as handles, and cool completely on wire rack, about 1 hour. Be sure to let the cake cool completely before slicing, so the brownie layer has a chance to set. Slice and serve.