"I wanna bake. What should I bake?" Famous last words before the room mates all gain 5 pounds. The answer this Weds was something from my new book "Best of the Best Volume 10." It has the best recipes from the best cookbooks of the year and one of the books is Tish Boyle's "The Cake Book." So, I decided to do her Rich Marble Pound Cake with Chocolate Glaze.
Like I said. Pounds gained. Was totally worth it though! It was phenomenal straight from the oven. This slice was served piping hot to myself and 2 room mates. In 20 seconds it looked like this.
And it only lasted that long because I had a coughing fit after laughing at some highly inappropriate noises we all made in response to the cake. Yes, it was just that good.I had to change the glaze because I did not have bittersweet chocolate, only semisweet. To up the bitter, cocoa flavor I added a little cocoa powder to the mix and added a little extra cream to compensate for the extra dry ingredients. It worked, but it clearly needed more of the glaze. I improvised by adding a little cream and a little cocoa to leftovers from a canned frosting. It worked but wasn't the best. Next time I think I will double the glaze recipe. The original (printed below) or the semisweet with cocoa version should both work fine.
The only other things I changed were the number of layers and the flour. I was having so much trouble dividing and getting even layers that I did 2 layers of each instead of 3. Instead of cake flour I used all purpose. No one had any idea and certainly no one minded.
Marble Pound Cake with Chocolate Glaze
3 cups cake flour (I used AP)
2 tsp baking powder
1/2 tsp salt
2 1/2 cups sugar, divided
1/2 cup cocoa powder
6 TBSP water
1 1/2 cups (3 sticks) butter, softened
1 1/2 tsp vanilla
1/2 cup milk
bittersweet chocolate glaze (recipe follows)
1. Position rack in center of oven and preheat to 325F. Grease a 10 inch bundt pan and dust with flour
2. mix flour, baking powder and salt and set aside
3. whisk together 1/2 cup sugar, cocoa powder and water until smooth. Set aside.
4. Beat butter until very creamy (2 min). Gradually beat in remaining 2 cups sugar. Increase speed until well blended and light (4 min). Beat in vanilla then eggs, one at a time.
5. At low speed add dry ingredients in 3 additions, alternating w/ the milk in 2 additions.
6. Add 3 cups of batter to the cocoa mixture and stir until blended. Spoon 1/3 of remaining plain batter into pan in an even layer. Cover with 1/3 of chocolate batter. Repeat, ending with chocolate.
7. Bake 60-70 min
8. Once cooled, place the cake on a rack on top of a lined baking sheet. Slowly pour glaze over the top of the cake, letting it drip down the sides
Bittersweet Chocolate Glaze
3oz bittersweet chocolate, chopped
1/3 cup heavy cream
1/2 tsp vanilla
1. Bring the cream to a boil. Remove from heat and add chocolate, stirring until melted and smooth. Stir in vanilla.