Marble Cake

This pound cake has a fine, sensitive crumb that is buttery and not overly sweet. It tastes great on its own or with tea or coffee. This variant of marble cake incorporates delicate orange blossom water in the cocoa batter and strong almond extract in the vanilla swirl to counterbalance and enhance the dominant chocolate flavour. The cake stores nicely at room temperature in an airtight container and gradually develops even deeper flavours. Tightly packed, it can be stored in the freezer for up to three months. -William

INGREDIENTS

Yield:1 (10-inch) cake

2cups/282 grams all-purpose flour
2teaspoons baking powder
¾teaspoon fine sea salt
⅓cup/43 grams Dutch-processed (dark) cocoa powder
⅓cup/85 grams hot water
1½cups plus 3 tablespoons/336 grams granulated sugar
1cup/227 grams unsalted butter, at room temperature
4large eggs, at room temperature
1tablespoon vanilla extract
1teaspoon almond extract
1teaspoon orange blossom water or ¾ teaspoon orange extract
Baking spray with flour, for the pan (see Tip)

PREPARATION

Step 1
Heat the oven to 325 degrees.
Step 2
Whisk the flour, baking powder and salt in a small bowl. Whisk the cocoa powder, hot water and 3 tablespoons/36 grams sugar in a medium bowl until smooth.
Step 3
Using a stand mixer or hand mixer on medium-high speed, beat the butter and remaining 1½ cups/300 grams sugar in a large bowl until pale yellow and fluffy. Scrape the bowl, reduce mixer speed to medium and beat in the eggs one at a time until incorporated. Beat in the vanilla. (You also can beat by hand in the same order using a wooden spoon.)
Step 4
Scrape the bowl, turn the speed to low and gradually add the flour mixture. Mix just until incorporated. Scrape the bowl and beat on high for 15 seconds to make sure everything is evenly incorporated. Scoop 1½ cups/360 grams batter into the cocoa mixture. Mix the almond extract into the white cake batter and the orange blossom water into the chocolate batter.
Step 5
Coat a 9- or 10-inch Bundt pan with baking spray. Scoop the 2 different batters in alternating mounds in the pan using 2 ice cream scoops or 2 large spoons. Run a chopstick or butter knife in a circle through the center of the batters, taking care to not touch the bottom or sides of the pan. For a more swirled cake, go around one more time, but no more. You don’t want the lines between the batters to blur.
Step 6
Bake until a toothpick comes out clean and the top springs back a little when gently pressed, 50 to 55 minutes.
Step 7
Cool in the pan on a rack for 10 minutes, then invert the cake onto the pan to cool completely. To keep the crusty top crisp, carefully flip the cake again. Well wrapped, the cake keeps for up to 3 days at room temperature and up to 3 months in the freezer.

TIP

To ensure the cake comes out easily, use nonstick baking spray with flour. You also can use nonstick cooking spray or very generously butter and flour the pan, but the cake may stick. –– Everyones Tip

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