I went through my many cookbooks trying to figure out what I would bake next. I happened to have all the ingredients for Martha Stewart's Marble Cake with White Chocolate Glaze.
I'd never made it before but my love for Martha is almost as great as my love for chocolate so I knew it had to be good. And it was. My husband isn't a huge sweets fan, so this cake was right up his alley; a buttery pound cake that is not too sweet even with the glaze.
Mine was a little more marbled looking than Martha's, but it turned out tasty. It was even better the next day, especially when you used the extra glaze that puddled on the side and put it on your slice.
The Recipe: (from Martha Stewart's Baking Handbook)
1 stick unsalted butter, room temp plus- more for pan
1 3/4 cups cake flour
2 tsp baking powder
1/2 tsp salt
1 cup sugar
3 large eggs, room temp
1 tsp vanilla extract
2/3 cup buttermilk, room temp
1/4 cup plus 1 Tbl Dutch Process cocoa powder
1/4 cup plus 2 Tbl boiling water
Preheat oven to 350. Generously butter a 9 by 5 inch loaf pan. Set aside. Whisk together the cake flour, baking powder, and salt. Set aside.
In mixer bowl, beat butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla. Add the flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour. Set aside one-third of the batter.
In a bowl, mix the cocoa and boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined. this made the chocolate batter way too runny to effectively spoon it in alternately. next time I am going to wait and see if the chocolate batter will set up more so my marbling is more defined.
Spoon the batters into the prepared pans in two layers, alternating spoonfuls of vanill and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.
Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from the pan and completely cool on the rack. Pour glaze over cake, letting it drip down the sides. Cake can be kept in an airtight container at room temperature for up to 3 days.
White chocolate glaze:
3/4 cup confectioners' sugar, sifted
2 TBL milk
2 1/4 oz best quality white chocolate, melted and cooled
In a small bowl, whisk together sugar and milk. The mixture should have the consistency of thin sour cream. Add the melted chocolate and whisk until glaze is smooth. If it is too thin, add 1 Tbl more sugar; if too thick, add 1 tsp milk. Use immediately.