Chocolate Ripple Pound Cake


  • 6 tablespoons cocoa powder
  • 6 tablespoons sugar
  • 4 tablespoon water
  • 3 cups unbleached all purpose flour
  • 2 teaspoon baking powder
  • 3/8 teaspoon salt
  • 2 cups sugar
  • 1 cup arbequina olive oil
  • 5 eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup cold milk
  • finely grated zest of one medium or large orange (to taste)


  1. Preheat oven to 350 degrees; grease and flour 10-12 cup bunt pan or line two 6 cup loaf pans with parchment.
  2. In a medium bowl, whisk the cocoa, sugar, and water until well blended. Set aside.
  3. In a large mixer bowl (with the whisk attachment), beat sugar, oil, vanilla, and salt until well blended. Add the eggs one at a time, beating well after each addition. Continue to beat until the mixture is thick and pale, 3-5 minutes. Stop the mixer and add 1/3 of the flour mixture. Beat on low speed, scraping the bowl as necessary, just until incorporated.
  4. Add 1/2 of the milk and beat just until it is blended. Repeat with another third of the flour, the remaining milk, and then the remaining flour.
  5. Measure and stir 2 cup sof the batter into the cocoa mixture. Stir the orange zest into the plain batter. Pour 1/3 of the orange batter into the tube pan (or divide between the loaves) and top with 1/3 of the chocolate batter. Repeat, ending with the remaining chocolate batter on top.
  6. Bake until a toothpick comes out clean, about 1 hour and 10 minutes. Cool the cake in the pan for about 15 minutes. Remove from pan to let cool

Recipe Adapted from: Alice Medrich

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