Chocolate Chip Swirl Pound Cake
A rich pareve vanilla pound cake layered with mini chocolate chips and ribbons of chocolate syrup. The batter is built in two stages so every slice has irregular chocolate swirls and chips running through more than one level of the loaf.
Ingredients
Equipment
Method
- Bring the eggs toward room temperature. Set the eggs out for about 30 minutes so they whip more easily.
- Preheat the oven. Preheat to 350°F / 175°C. Position a rack in the center.
- Prepare the loaf pans. Lightly grease two 6 x 3-inch loaf pans. Line the bottoms and long sides with parchment, leaving a little overhang for lifting.
- Combine the dry ingredients. Whisk together the flour, baking powder, and salt for about 30 seconds. Set aside.
- Beat the eggs and sugar. Beat the eggs and sugar on medium-high for about 4-5 minutes, until noticeably paler, thicker, fluffy, and increased in volume.
- Check the egg mixture. When the beaters are lifted, the mixture should fall back into the bowl in a thick stream rather than looking like ordinary beaten eggs.
- Add the oil gradually. Turn the mixer to low and slowly pour in the oil. Mix only until evenly combined.
- Add the vanilla. Mix in the vanilla briefly.
- Add the dry ingredients. Add the flour mixture in about three additions, mixing on low only until incorporated. Stop as soon as the last dry streak disappears.
- Check the batter. The finished batter should be thick, smooth, pale yellow, fluffy but substantial, and slowly pourable.
- Add the first layer of batter. Divide about half of the total batter between the two loaf pans. Each pan should get roughly one-quarter of the total batter at this stage.
- Add the first chocolate syrup. Drizzle 2 Tbsp chocolate syrup over the batter in each pan.
- Swirl gently. Use the tip of a butter knife to make about 3-4 loose S-shaped passes through each loaf. Do not stir until the batter turns brown.
- Add the first chocolate chips. Sprinkle 1/4 cup mini chocolate chips over each loaf. This uses 1/2 cup total.
- Add the remaining batter. Gently divide the rest of the vanilla batter between the two pans, trying not to disturb the first swirl too much.
- Add the remaining chocolate syrup. Divide the remaining syrup evenly between both loaves.
- Swirl again. Make another 3-4 gentle passes through the upper half of each loaf. Avoid repeatedly dragging the knife all the way to the bottom.
- Add the remaining chips. Divide the remaining 1/2 cup mini chocolate chips evenly over the two cakes.
- Bake. Bake at 350°F / 175°C for about 45-55 minutes. Begin checking around 42-45 minutes.
- Check both loaves separately. Insert a long tester into a pale cake area, avoiding a melted chip if possible. A few moist crumbs are fine, but there should be no liquid batter.
- Protect the tops if needed. If one loaf is browned before its center is done, loosely tent it with foil and continue baking in 5-minute increments.
- Cool in the pans. Place the pans on a wire rack for about 15 minutes.
- Remove the cakes. Use the parchment overhang to lift each loaf out and place directly on the cooling rack.
- Cool completely. Wait about 45-60 minutes before slicing so the pound-cake crumb can set.
Notes
Pan Size
Small loaf pans vary by brand. After filling, each pan should be no more than about two-thirds to three-quarters full. If your pans are shallow, bake any extra batter in a small third loaf pan or a few muffin cups rather than risking overflow.
Make Ahead, Storage & Freezing
- Make ahead: Excellent made 1 day ahead; the loaf slices more cleanly after resting.
- Room temperature: Store airtight for up to 3 days.
- Refrigerator: Up to 5 days, though the crumb will firm when cold; bring slices toward room temperature before serving.
- Freezer: Wrap whole loaves or individual slices tightly and freeze for up to 3 months. Thaw while wrapped at room temperature.
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