Marble Pound Cake with Chocolate Glaze

3 cups (12 ounces) cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups granulated sugar, divided
1/2 cup natural (not Dutch-processed) cocoa powder
6 tablespoons water
1 1/2 cups (3 sticks or 12 ounces) unsalted butter, softened
1 1/2 teaspoons vanilla extract
5 large eggs
1/2 cup whole milk
2/3 cup Bittersweet Chocolate Glaze

Heat the oven to 325° F.

Grease and flour a 10-inch Bundt pan.

Sift together the flour, baking powder, and salt.

In a medium bowl, whisk together 1/2 cup of the sugar, the cocoa powder, and water until smooth.

In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very cream, 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 in the center comes out clean.  Cool the cake in the pan on a wire rack for 15 minutes, then invert the cake onto the rack and cool completely.

To glaze the cake, place a piece of foil or wax paper under the rack.  Slowly pour the glaze over the top of the cake, letting it drip down the sides.  Let the glaze set for about 30 minutes before slicing the cake.

Serves 12 to 14.


From The Cake Book by Tish Boyle