• Preheat oven to 350°F. Grease a 9-inch loaf pan greased with butter and line with parchment paper. Sift together cake flour, baking powder, and salt. Using an electric mixer on medium-to-high speed, cream butter, sugar and vanilla for about 4 minutes, or until light in color and fluffy.

  • Add eggs, one at a time, mixing after each addition. Scrape down the sides, and continue to beat for a minute. On low speed, gradually add flour mixture. Then pour in 3/4 cup condensed milk, and beat until the batter just becomes smooth.

  • In a small bowl, add cocoa and hot water and stir until dissolved. Place 1 cup batter into a small mixing bowl. Stir in cocoa mixture.

  • Spoon batters into the prepared pan, alternating. Use a butter knife to make a zigzag pattern; avoid overdoing it (so colors stay distinct).

  • Bake in the center of the oven for 55 to 65 minutes, or until a skewer inserted in the middle comes out clean. Remove from oven. Immediately invert, remove sheet of parchment, and transfer to a wire rack to cool for about 90 minutes.

  • Up to an hour before serving, make whipped cream: Pour remaining condensed milk and cream into a cold large metal bowl. Using a whisk, begin to whisk until it has doubled in volume, has pillowy soft peaks, and dollops easily off a spoon. Top each slice with whipped cream. Store extra cake in an airtight container at room temperature up to 4 days.


If you have a ferocious oven, you may want to turn it down to 325°F. so the cake doesn't take on too much color. If the cake is taking on too much color place a foil tent over the top during the second half of the bake to protect it, or turn your oven temperature down slightly. I use cake flour in this good old-fashioned pound cake to make sure the texture is majestic. The chocolate swirl adds another flavor dimension.

Nutrition Facts

490 calories; 33 g total fat; 20 g saturated fat; 2 g polyunsaturated fat; 9 g monounsaturated fat; 146 mg cholesterol; 238 mg sodium. 206 mg potassium; 44 g carbohydrates; 1 g fiber; 29 g sugar; 7 g protein; 1 g trans fatty acid; 1125 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 46 mcg folate; 0 mcg vitamin b12; 154 mg calcium; 2 mg iron;