Marble Pound Cake

This is my second attempt at making a marble pound cake. I made one ( another recipe that shall remain nameless!) a few weeks ago and I had to throw it all in the trash. It was way too dry, although toasted with some good ice cream would have most likely moistened it up and saved it from the trash!
So I tried again today. This recipe is from Dorie Greenspan and since I trust her recipes, I figured it would turn out well..and it did!
The cake, made with bittersweet chocolate, had a firm texture but it wasn't dry.

So, let's get to the cake!

Begin by melting the chocolate in a double boiler over low heat til melted. Set aside to cool.
Whisk the dry ingredients.
Beat the butter and sugar til pale and fluffy, about 5 minutes.
Scrape down the bowl and add the eggs, one at a time, beating 1 to 2 minutes after each egg is added.
Mix in the vanilla.
With mixer on low, add the flour mixture, only til barely incorporated.

Transfer half the batter to another bowl and stir in the melted and cooled chocolate.

Pour the light and dark batter alternately into the loaf pan..or pans in my case. Swirl the batter with a knife.

Bake til knife comes out clean.

Marble Pound Cake ( from Dorie Greenspan recipe)

2 cups AP flour

1 tsp. baking powder

1/4 tsp. salt

2 sticks unsalted butter, room temp.

1 cup sugar

4 large eggs, room temp.

1 tsp. vanilla

4 oz. bittersweet chocolate, chopped ( 60% cocoa)

Preheat oven to 325. Butter a 9' x 5' loaf pan or 3 smaller loaf pans for mini loaves. ( I also lightly floured the pans).

1. Melt chocolate using the double boiler method, over low simmering water. Set aside.

2. Whisk the flour, baking powder and salt. Set aside.

3. Beat the butter and sugar til pale and fluffy, about 5 minutes.

4. Scrape down the bowl and add the eggs, one at a time, beating 1 to 2 minutes after each egg is added.

5. Mix in vanilla.

6. With mixer on low speed, add in the flour mixture, mixing only til just incorporated. You can even mix the last of the flour with a rubber spatula to avoid overbeating.

7. Transfer half the batter to another bowl and stir in the melted chocolate to this batter.

8. Spoon the batter into your pan or pans alternately, light and dark. Swirl with a knife.

9. Bake 70 minutes, checking doneness with a knife inserted to come out clean. If cake is becoming too brown on top, loosely tent with some foil.
10. Cool in pan about 30 minutes, then pop out of pan and cool completely on wire rack.
** Cake will keep 5 to 7 days at room temp., well wrapped**