Glazed Chocolate-Raspberry Marble Pound Cake

Some raspberry jam stirred into the vanilla portion of the batter gives the cake subtle fruit flavor, which naturally complements the chocolate. Coating the cake with more jam before glazing it with chocolate is an extra step, but only takes a few minutes and reinforces the flavor combination. The jam won't color the batter significantly, so add a drop or two of red food coloring to the raspberry batter for a more colorful cake if you like.

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American

Cake

Ingredients

3 ounces semisweet or bittersweet chocolate, finely chopped		1 1⁄4 cups sugar
4 large eggs, at room temperature, lightly beaten		1⁄4 cup raspberry jam
2 teaspoons pure vanilla extract		1⁄4 cup raspberry jam
1 1⁄2 cups cake flour		6 tablespoons heavy cream
3⁄4 teaspoon baking powder		2 tablespoons light corn syrup
1⁄4 teaspoon salt		4 ounces bittersweet chocolate
1 cup (2 sticks) unsalted butter, softened		1 tablespoon raspberry liqueur

directions

Prep: 25 min Total: More than 60 min

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1
Preheat the oven to 325ºF. Grease a 9-inch by 5-inch loaf pan and dust with flour.
2
Put 1 inch of water in the bottom of a double boiler or a small saucepan and bring to a bare simmer. Place the chocolate in the top of the double boiler or in a stainless steel bowl big enough to rest on top of the saucepan, and set the bowl on top of the simmering water, making sure that the water doesn’t touch the bottom of the bowl. Heat, whisking occasionally, until the chocolate is completely melted, 5 to 7 minutes. Set aside to cool.
3
Combine the eggs and vanilla in a glass measuring cup and lightly beat. Combine the flour, baking powder, and salt in a medium mixing bowl.
4
Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
5
With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.
6
Turn the mixer on low speed and add the flour mixture, 1⁄2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed.
7
Scrape half the batter into a medium mixing bowl and whisk in the raspberry jam. Whisk the melted chocolate into the batter remaining in the mixer.
8
Scrape 1⁄2 the raspberry batter into the prepared loaf pan and smooth the top, then add 1⁄2 of the chocolate batter. Repeat the layers with the remaining batters. Run a butter knife blade through the batter to create marbling. Do not overmix.
9
Bake the pound cake until it is golden and a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes. Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
10
Make the glaze: Heat 1⁄4 cup raspberry jam until loose, and use a pastry brush to brush the warm jam all over the top and sides of the cake. Combine the heavy cream, corn syrup, and chocolate in a small pot and heat over medium, whisking until smooth. Stir in the raspberry liqueur. Let stand until thickened, about 30 minutes. Spoon the glaze over the cake, smoothing it over the top and sides with a small metal spatula to cover. Let stand until the glaze firms up, about 1 hour. Slice and serve.
11
Store uneaten cake in a cake keeper at room temperature, or wrap loosely in plastic and store at room temperature for up to 3 days.

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Glazed Chocolate-Raspberry Marble Pound Cake

Ingredients

directions