This cake recipe from chef Pati Jinich is one of her childhood favorites.
It would typically rotate between a flan, a gelatina, or a pound cake," she explains.
“If it was a pound cake, my favorite by far was this marbled one.
Photo: Pati Jinich
I would take my slice to my room, with a big tall glass of cold milk.
It would make getting into homework a lot easier!
To this day, that is the way I eat any slice of marbled pound cake.”
Butter the sides and bottom of a loaf pan.
Line the bottom with parchment paper cut to fit.
Add the sugar and continue beating until well combined and fluffy, another 2 minutes.
Pour in the vanilla and continue beating until well incorporated and smooth, about another minute.
Combine the flour, baking powder, and salt in a bowl.
Break the eggs into another bowl.
Repeat with the remaining eggs and flour.
Add the sour cream and continue beating until the mixture is smooth.
Set the batter aside.
In a small bowl, combine the hot water with the cocoa powder.
Spread the “white” batter from the mixer bowl in the bottom of the loaf pan.
Pour the chocolate batter on top, in a straight line down the center.
Make a design with a knife or fork, so it will look “marbled.”
Bake the cake for about 1 hour, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and transfer to a rack to cool.
Invert the cooled cake onto a plate, remove the parchment paper, and invert again onto another plate.
Dust the top of the cake with confectioners' sugar, and slice.
To store, keep it covered.
