After making about six or seven different Marble Pound Cakes, this one was my favorite. I’ve made the cake a few more times since posting, and now a 6 cup Bundt pan. The photos you see are of the 6 cup Bundt. If using a Bundt pan, make sure to really grease and flour that pan thoroughly because the cake is sticky.
Marble Pound Cake #3
Adapted from Elvis Presley’s Favorite
1 1/2 cups (165 grams) sifted cake flour (not self-rising; sift before measuring)
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs plus 2 tablespoons beaten egg, at room temperature 30 minutes
1 teaspoon vanilla
1/2 cup heavy cream
2 1/2 oz semi-sweet chocolate, melted and cooled slightly
Put oven rack in middle position, but do not preheat oven.
Spray a 9×5 inch metal loaf pan with flour-added cooking spray. Alternatively, use a 6 cup Bundt.
Sift together sifted flour (1 1/2 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
Beat together butter and sugar with an electric mixer for a full 5 minutes. Add eggs 1 at a time, beating well after each addition; beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat for about 2 minutes or until batter is creamy and smooth.
Spoon out about 1 1/4 cups of batter (eyeball it) and mix with cooled melted chocolate.
Spoon batter into pan, starting with vanilla, layering with chocolate and topping with vanilla, then rap pan against work surface once or twice to eliminate air bubbles.
Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 60 minutes. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely. If using a Bundt pan, cool in the pan for about 15 minutes before inverting.