Marbled Pound Cake

Recipe Ingredients

		Cake
2 cups	125g / 4.4oz	All-purpose flour
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
4 oz	113g	Unsalted butter - (1 stick) - room temperature,
		Cut into small pieces
1 cup	198g / 7oz	Granulated sugar
2		Eggs
1 cup	237ml	Buttermilk
1 1/2 teaspoons	7.5ml	Vanilla extract
1/2 cup	55g / 1.9oz	Unsweetened cocoa powder - sifted
1/2 cup	55g / 1.9oz	Semisweet chocolate chips
		Chocolate Glaze
8 oz	227g	Bittersweet chocolate - cut small pieces.
3 oz	85g	Unsalted butter - (3/4 stick) - cut small pieces.
1/3 cup	109g / 3.8oz	Light corn syrup
1/3 cup	78ml	Brandy

Recipe Instructions

Position the rack in the center of the oven and preheat the oven to 350 degrees. Butter or coat with vegetable spray an 8 1/2- by 3 1/2- by 2 1/2-inch loaf pan.

Sift together the flour, baking soda, baking powder, and salt. Set aside.

In the large bowl of an electric mixer fitted with a paddle or beaters, beat the butter on medium speed. Gradually pour in the sugar, raise the speed of high and beat until fluffy. Add the eggs, one at a time, beating just to combine. Turn the speed to low and alternate adding the flour mixture and the buttermilk, starting and ending with the flour mixture (three additions of flour and two of buttermilk). Add the vanilla with the last addition of buttermilk.

Scrape two-thirds of the batter into the prepared pan. Add the sifted cocoa to the batter remaining in the bowl, and beat until well blended. Fold in the chocolate chips. Drop large spoonfuls of the chocolate mixture over the batter in the loaf pan and swirl through the batter with a metal spatula or flat knife, resulting in a marbled effect. Bake until a cake tester gently inserted into the center of the cake comes out clean, about 1 hour. Set on a rack to cool.

When completely cool, release the cake from the pan by running a sharp knife around the inside of the pan, separating the cake from the pan, and invert the cake onto a rack. Place a pan below the rack and drizzle the glaze over the cake. Let set. Slip a long heavy spatula under the cake and transfer the cake to a flat surface.

To serve, cut a thin slice off both ends and cut the cake into eight slices. No garnish is needed for this cake, but for color, you can place a strawberry or a spring of mint alongside each slice.

For Chocolate Glaze: In a medium heatproof bowl, combine the chocolate and butter and set over a pan of simmering water. Do not let the bottom of the bowl touch the water or the chocolate may burn. Let melt almost completely, turn off the heat, and let the mixture continue to melt, stirring occasionally.

Whisk in the corn syrup and brandy until smooth. Pour through a fine-mesh strainer into a clean medium bowl and reserve, covered, in a warm spot until needed. (The glaze can be made 2 or 3 days ahead, refrigerated, covered, and remelted over simmering water when needed. Let sit over the warm water until smooth, stirring occasionally.)

This recipe yields 8 servings.

Source:
ABC tv's Good Morning America, Christmas 2000

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