Monday, 24 August 2015

Chocolate Raspberry Marble Pound Cake with Chocolate-Raspberry Glaze

I like high fat cake!  Love cake that is buttery and creamy.  Sounds terrible right?  :D  But I’ll reduce sugar as much as possible as it is my preference for not too sweet cake.

This is the type of cake that my family enjoys it.  They love rich cake with thick chocolate ganache.

This is  my 1st time making chocolate ganache with raspberry jam and it is also something new that my family was trying out.   
Overall, this is a wonderful cake with a subtle raspberry flavour on it and I enjoyed the process of making this cake too.


For the cake
3 oz         Semisweet or bittersweet chocolate (85g)
4 nos.      Large eggs, room temperature, lightly beaten
2 tsp        Vanilla extra
190gm    Cake flour
¾ tsp       Baking Powder
¼ tsp       Salt
225g       unsalted butter, softened
1 ¼ cup   Sugar (I reduced to 100g)
¼ cup      Raspberry jam (120g)

For the glaze
¼ cup      Raspberry jam (120g)
6 tbsp      Heavy cream (a little bit more for pourable consistency)
4 oz         Bittersweet chocolate (114g)
1 tbsp      Raspberry liquer (skipped)

For the cake
Preheat oven to 165˚C.  Grease d line a 9” by 5” loaf pan and dust with flour.  Place the chocolate in a bowl and melt completely over a pot of simmering water.  Set aside to cool.  Combine eggs and vanilla extract in a bowl and lightly beaten.  Combine the flour, baking powder and salt in another medium mixing bowl.

Combine the butter and sugar in a mixing bowl and cream with an electric mixer on medium high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary.  With the mixer on medium low speed, pour in the egg mixture in slow stream, stopping down the sides of the bowl after each addition.  After the last addition, mix for 30 seconds on medium speed.

Scrape half of the batter and whisk in the raspberry jam.  

Whisk the melted chocolate into the remaining batter.

Scape ½ of the raspberry batter into the loaf pan, smooth the top then add ½ of the chocolate batter.  Repeat the layers with remaining batter (or drop dollops of each batter into the pan) then run a knife blade through the batter to create marbling.  Do not overmix.

Bake the pound cake until it is golden and a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes.  Let the cake cool in the pan for 10 minutes before inverting it onto wire rack to cool completely.

 For the glaze
Heat up the ¼ cup of jam until loose and brush the warm jam all over the top and sides of the cake.  Combine the heavy cream, corn syrup and chocolate in a small pot and heat over medium, whisking until smooth.  Stir in the liquer if using.  Let stand until thickened, about 30 minutes, spoon the glaze all over the cake, smoothing it over the top and sides of the cake with small spatula.  Let stand until glaze firms up about 1 hour before slicing.

I did not make like the above.  After heating the jam and making of the chocolate glaze, I put them aside.  I will cut the cake into slices and spoon the glaze over each slice and serve.

Can store at room temperature for 2 days, wrap loosely in plastic or keep in the fridge.  Thaw before serving.

I’m linking my post to Bake Along.  From 20-30 August, we are baking along this cake from Cake Keeper Cakes by Lauren Chattman together with Zoe of Bake for Happy Kid, Joyce of Kitchen Flavours and Lena of Frozen Wings.


  1. Ooh...I'd loved to join u with this buttery and creamy cake and with lotsa ganache...ya...fattening & sinful but oh well...yummy!!! :D

  2. Hi Amy,
    This lovely Chocolate Raspberry Marble Pound Cake of yours look so delish ! Yes ... fattening but definitely great with a cuppa of coffee :D

  3. hello blogger. dropping by today. nice blog. good day to you. :)

  4. Hi Amy,
    I've used the same jam like you did, Hero! And yes, cakes with high content of fats are usually very good! I should have just glaze the jam over the cake slices like yours instead of glazing it over the whole cake! I don't like the seeds in the jam.
    Nice to have you bake-along with us! :)

  5. Hi Amy,

    I can't deny that fattening and sweet food are yummy!!! LOL! In this case, must eat this delicious cake and exercise to burn the calories loh... LOL!

    I'm happy that you bake along with us and like this recipe... Cool that you are the gal that is not afraid of eating fattening food! Otherwise you will miss out this great opportunity to appreciate this cake :p


  6. Hi Amy, Good effort on your part with this recipe, I am going to give it a pass as I don't have raspberry jam at home!

  7. Hi Amy! High 5 :D I also like high fat cakes hee..hee... This cake must be very good and I actually like the way you serve it - to spoon the jam and glaze when serving. I think it will taste better that way.

  8. hi amy! your way of serving each cake with some jam and ganache is a nice idea, i also think it's beautiful serving it that way, just like in your picture! Happy weekend to you, amy !

  9. Hi Amy,
    Me too, me too! High fat cake is my kind of cake :D
    I love 'Hero' jam too. Your cake must be so yum!!