This eye-catching black and white dessert is such a fun twist on the classic and often overlooked pound cake. Both adults and children will love the creamy blend of chocolate and vanilla flavors in this irresistible cake.
Makes one 9×5″ pound cake, 8-12 servings
Ingredients
Cake:
1 cup (230g) unsalted butter, softened
1 cup (200g) granulated sugar
2 tsp. vanilla extract
3 large eggs, room temperature
1/2 cup sour cream, room temperature
1 3/4 cups (215g) all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
6 chocolate sandwich cookies, roughly crushed
Topping:
1oz. white chocolate, melted
1oz. semisweet chocolate, melted
3 chocolate sandwich cookies, roughly crushed
Instructions
- Preheat the oven to 350° F.
- Spray a 9×5” loaf pan liberally with nonstick cooking spray. Set aside.
- Place the butter, sugar, and vanilla extract into a large mixing bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, cream the ingredients together on medium speed for 1 minute, or until fluffy. Add two of eggs and beat until just combined. Add the remaining egg and sour cream, and continue beating until the mixture is smooth.
- Sift the flour, baking powder, and salt into the bowl. Beat the mixture on low until it becomes a smooth, thick batter. Fold in the crushed cookies.
- Use a rubber spatula to transfer the batter into the loaf pan. Transfer the pan to the middle rack of the preheated oven.
- Bake the cake for 65-75 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven. Allow the cake to cool in the pan for 15-20 minutes.
- To release the cake, run a butter knife between the edge of the cake and the pan. Turn the cake onto a large plate.
- Use a spoon to drizzle white and semisweet chocolates over the top of the cake. Sprinkle with the crushed cookies, pressing down gently so they stick.
- Transfer the cake to the refrigerator to cool for 1-2 hours before slicing and serving.
