Marble Loaf Cake
6 ounces semisweet chocolate, coarsely chopped
1-3/4 cups all-purpose flour
1 teaspoon baking powder
Pinch of salt
1 teaspoon pure vanilla extract
1/4 cup milk
8 tablespoons (1 stick) unsalted margarine
1 cup sugar
3 extra-large eggs
Preheat the oven to 350 F. Grease the bottom and sides of a 9-by-5-by-3-inch
cake pan. Cut a piece of parchment paper to fit the bottom of the pan and
line the pan with it. Do not grease the paper.
In the top of a double boiler set over simmering water, melt the chocolate,
stirring occasionally, until smooth and glossy. Remove the pan from the
heat, but leave the top of the boiler over the water so that the chocolate
remains warm and pourable.
Onto a large sheet of wax paper, sift together the flour, baking powder and
salt. Stir the vanilla into the milk.
In the bowl of a standing electric mixer fitted with the paddle attachment,
cream the margarine and sugar on medium speed until light. Scrape down the
sides of the bowl with a rubber spatula.
Add the eggs, one at a time, beating well after each addition.
Reduce the mixer speed to low and start adding the dry ingredients,
alternating with the milk mixture, beating until the batter is smooth and
the ingredients have been fully incorporated.
Spoon the batter into the prepared pan and smooth the top with a rubber
spatula. Pour the still-warm melted chocolate over the top of the cake and,
with a metal spatula, swirl it through the batter, making a marble pattern.
Zigzag the spatula through the batter well, including the corners of the
pan. Really drag the spatula back and forth to ensure a beautiful design in
the finished cake.
Bake the loaf for 1 hour, or until a cake tester inserted in the center
comes out clean. Remove the pan to a wire rack and let cool for 5 minutes.
Unmold the loaf and remove the paper liner. (If the loaf does not unmold
immediately, run a thin knife around the edge of the pan, then invert it
again, at which point the loaf should drop out.) Place the loaf right side
up and let cool completely on the rack.
To store the loaf: Wrap it in plastic wrap and store it in the refrigerator
for up to 1 week.
To freeze: Wrap the loaf in plastic wrap and place it in a freezer bag.
Freeze for up to 3 months.
To defrost: On the day you plan to serve the loaf, remove it from the
freezer, unwrap it completely, and let it stand at room temperature until
serving time.
Makes one 9-by-5-by-3-inch loaf, 8 to 10 servings.
"My Most Favorite Dessert Company" by Doris Schechter
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