Avid readers will already know about my fondness for pound cake. I would rather have pound cake than just about any other dessert in the world. I love having it on hand to dress up for company or a weekend dessert, toasted for breakfast or just as a grab on the run snack. I have several go to pound cake recipes that I make weekly but never miss the opportunity to try out a new recipe for my beloved snack cake. This recipe does not disappoint. It is rich and moist with a nice change of texture and nutty flavor from the frangipane layers.
I made my own almond paste for this recipe and it is much thinner than store bought almond paste so I have to admit that it sort of melted into the cake batter instead of baking into a separate rippled layer. There was a small ripple layer visible and although it isn’t as visually pleasing as I would have hoped, it certainly does deliver on flavor. The almond frangipane layer is a delightful contrast to the rich, chocolately cake. I am not a huge fan of chocolate pound cakes but this one was a pleasant surprise. The chocolate does not overwhelm the rich, buttery smoothness that you come to expect from a pound cake. While the texture of this one is not as dense as a traditional pound cake, it does maintain the firm, smooth texture that you want from pound-cake. Definitely worth making and making more than once.