Hot Chocolate Chip Pound Cake

I have been on some kind of a weird pound cake crave lately.  I think I have made pound cake only one other time in my life, but suddenly this week it was a necessary thing at my house.  I found this recipe and loved the addition of  hot chocolate powder instead of just plain cocoa, so I made a few adjustments and came up with this delicious confection.  

Hot Chocolate Chip Pound Cake

2 sticks (16 tablespoons) unsalted butter, room temperature
1 3/4 cups all-purpose flour
1/2 teaspoon fine salt
4 large eggs, at room temperature
2 tablespoons vanilla greek yogurt
1 teaspoon pure vanilla extract
1 1/4 cups sugar
1/2 cup hot chocolate powder (I used Swiss Miss)
½ cup milk chocolate chips 

1/2 cup marshmallow bits

Preheat the oven to 350F.  Line a 9x5 inch loaf pan with foil and grease the foil.

Place the flour and salt into a medium bowl. In a small bowl, whisk together the eggs, yogurt, and vanilla.

In a large bowl, cream together the butter and sugar until light and fluffy, several minutes.  On low speed, gradually beat in the flour, a little at a time, until just incorporated. Beat in the egg mixture, a little at a time, until just incorporated.  Remove about 1/3 of the batter and transfer to a separate bowl.  Stir in the hot chocolate powder and the marshmallow bits.  Stir the chocolate chips into the vanilla batter.

Spoon half of the vanilla batter into the preapared pan, and smooth the top.  Drop half the of the chocolate batter in spoonfuls over the vanilla batter in the pan.  Pour the remaining vanilla batter over the chocolate, then drop spoonfuls of the remaining chocolate batter on top.  Using a long skewer or knife, run it through the batter in a swirling pattern.  Tap the pan on the counter to level the batter just a bit.

Bake in the preheated oven for 60 to 80 minutes, or until a toothpick inserted in the center comes out clean.  Using the foil as handles, lift the cake out of the pan and let cool on a cooling rack for several minutes.  Carefully peel off the foil, and let the cake cool completely.  Makes about 12 servings.

Enjoy!  -Cardamommy