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Marble Pound Cake
1 cup + 2 tblspns cake flour (scooped & leveled)
1/2 tsp baking powder
1/8 tsp salt
1 stick (8 tblspns) butter, room temperature
1/2 cup sugar
2 eggs, room temperature
1/2 tsp vanilla extract
**2 - 4 tblspns milk/heavy cream/buttermilk
2 oz. bittersweet chocolate, melted & cooled
Marble Pound Cake
1 cup + 2 tblspns cake flour (scooped & leveled)
1/2 tsp baking powder
1/8 tsp salt
1 stick (8 tblspns) butter, room temperature
1/2 cup sugar
2 eggs, room temperature
1/2 tsp vanilla extract
**2 - 4 tblspns milk/heavy cream/buttermilk
2 oz. bittersweet chocolate, melted & cooled
- Melt 2 ounces of chocolate over a double-boiler & set aside to cool.
- Preheat oven to 325F. Grease & flour baking pan (I used 8X4).
- Whisk together, flour, baking powder & salt.
- With a stand mixer & the paddle attachment, beat butter & sugar till light & fluffy, about 5 minutes. Scrape as you go to fully incorporate mixture.
- With the mixer on medium, slowly add one egg at a time, beating for about 1 minute after the addition of each egg. Scraping the bowl & beaters as you go.
- Add vanilla extract.
- Reduce the mixer to low & slowly incorporate the flour. (**Alternate between flour & few tablespoons of milk/heavy cream, end with flour.) Do not overmix.
- Divide the batter into half, add the melted chocolate to one portion of the batter.
- Alternate large spoonfuls of white batter & chocolate batter into the prepared pan. Run a knife through the cake in a zigzag pattern & smooth the top.
- Place the pan on a heavy baking sheet, & place in the middle rack of the oven to bake for 45 - 50 minutes - bake until a toothpick inserted in the center comes out clean, a few crumbs are ok. If the top gets too dark, cover slightly with a piece of parchment paper.
- Remove the cake from the oven & allow to cool for 30 minutes.
- Loosen cake, remove from pan & allow to cool to room temperature.
- Tightly wrap cake to store at room temperature for a few days or freeze for longer storage.