Ding-Ding-Ding — the Winning Marble Pound Cake

We have a winner – at least so far. Of the three marbled chocolate pound cakes I’ve made, today’s was the best in terms of taste, texture and ease of preparation.

Marbled Pound Cake #1 was tasty, not-too-sweet and pretty good.

Marbled Pound Cake #2 was stellar. It was moist and light thanks to sour cream and whipped egg whites. The only drawback to Marble Pound Cake #2 is how many dishes and beaters it requires. I’d give the recipe to a more experienced baker friend, but it’s not the kind of recipe my Sunday baker friends would choose….and if they did, they’d stress over it. It’s the kind of cake I’d make for them.

Marble Pound Cake #3 (this one) was excellent too. Based on an Epicurious recipe recommended by Jennifer in the comment section, this cake was not only light, it was extremely tight crumbed and very moist. It was also fairly easy to make, but like all pound cakes, it’s important to follow the directions carefully and 1) measure flour accurately and sift 2) use room temperature ingredients and 3) don’t skimp on the beating and 4) watch cook time carefully.

So as of now, Marble Pound Cake #3 is the best. I might have to freeze it because I’ve been testing it on people at the school and the school is now closed.

Oh, and there will be a Marble Pound Cake #4. I still haven’t done a cream cheese version.

UPDATE:  I’ve  made this cake a few times since posting and now I make it in 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.

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