Rich Marble Pound Cake with Chocolate Glaze

If you prefer a more homespun version, skip the glaze and dust with confectioners' sugar

Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 3

    cups (12 ounces/342 grams) cake flour

  • 2

    teaspoons baking powder

  • 1/2

    teaspoon salt

  • 2 1/2

    cups (17.6 ounces/500 grams) granulated sugar, divided

  • 1/2

    cup (1.4 ounces/41 grams) natural (not Dutch-processed) cocoa powder

  • 6

    tablespoons water

  • l 1/2 cups (3 sticks/12 ounces/340 grams) unsalted butter, softened

  • 1 1/2

    teaspoons vanilla extract

  • 5

    large eggs

  • 1/2

    cup whole milk

  • 2/3

    cup Bittersweet Chocolate Glaze (recipe in the directions)

Directions

Position a rack in the center of the oven and preheat the oven to 325°F. Grease the inside of a 10-inch Bundt pan. Dust the pan with flour. Sift together the flour, baking powder, and salt into a medium bowl. Set aside. In a medium bowl, whisk together 1/2 cup of the sugar, the cocoa powder, and water until smooth; set aside. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes. Gradually beat in the remaining 2 cups sugar. Increase the speed to medium-high and beat until the mixture is well blended and light, about 4 minutes. At medium speed, beat in the vanilla, then beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary. At low speed, add the dry ingredients in three additions, alternating with the milk in two additions and mixing just until blended. Add 3 cups of the batter to the cocoa mixture and stir until blended. Spoon one-third of the remaining plain batter into the prepared pan and smooth it into an even layer. Spoon one-third of the chocolate batter over the plain batter and smooth it into an even layer. Spoon over another third of the plain batter, then another third of the chocolate batter, smoothing the layers. Repeat with the remaining batters, ending with the chocolate batter. Bake the cake for 60 to 70 minutes, until a cake tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes. Invert the cake onto the rack and cool completely. GLAZE THE CAKE Place the cake on the rack, on a wax paper- or foil-lined baking sheet. Slowly pour the glaze over the top of the cake, letting it drip down the sides of the cake. Let the glaze set for about 30 minutes before slicing the cake. Bittersweet Chocolate Glaze TO DRIZZLE ONTO THE TOP OF A 9- OR 10-INCH CAKE (MAKES 2/3 CUP) 3 ounces (85 grams) bittersweet chocolate, coarsely chopped 1/3 cup heavy cream 1/2 teaspoon vanilla extract Place the chocolate in the bowl of a food processor and process just until finely ground. (Leave the chocolate in the processor.) In a small saucepan, bring the cream to a boil. Remove from the heat and add the chocolate to the pan. Stir until the chocolate is completely melted and the glaze is smooth. Stir in the vanilla extract. Transfer the glaze to a small bowl. Cover the surface of the glaze with a piece of plastic wrap and let cool for about 10 minutes before using. *This glossy dark chocolate glaze will enhance a variety of cakes. When chilled, it becomes dull and slightly hard, so be sure to bring the cake back to room temperature before serving it.* *Cake flour creates a slightly more tender crumb than all-purpose flour. If you want to substitute all-purpose in a recipe that calls for cake flour, reduce the flour by 2 tablespoons per cup and replace it with 2 tablespoons of cornstarch.*

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