This weeks Martha Monday Project was picked by… yours truly.
I knew I wanted to make a quick bread but with so many to choose from, I couldn’t decide. It was between a Glazed Lemon Pound Cake, a Coconut Pineapple Loaf Cake, a Chocolate Pound Cake with Peanut Butter Icing, or this Marble Cake with Chocolate Ganache!
I took my picks to work and had a co-worked help me decide. I knew she would be the recipient of said cake and I figured her opinion was important. Well, she had no problem deciding which recipe for me to bake. She jumped on the one with the chocolate ganache in a New York second.
I baked my little cakes in three mini loaf pans. I probably would had been better off just making two. A little larger cake with a little better swirl would have made a prettier presentation, but live and learn. If I had a nickle for all the times I wanted a “do over”, I would have enough money to pay for my grocerys. Unfortunately, my belt cant take “do overs”, nor can my wallet. So I present to you, my slightly crumbly, semi marbled, baby cakes!
Were they tasty? I don’t know! You see, I’m trying to tighten my belt and a pound cake just wasn’t in the menu plan for me this week. So one loaf is wrapped pretty and waiting for above mentioned, One loaf was eaten by The Hubby and The Teen, so I’m assuming it was great. At least I heard no complaints! And the third loaf? Sliced and frozen for The Teens lunches this week.
O.K… I might have had a crumb. Maybe!
Chocolate Marbled Pound Cake with Chocolate Ganache
By Martha Stewart
Makes one 8 1/2-inch loaf
- 8 ounces (2 sticks) unsalted butter, softened, plus more for pan
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 8 ounces semisweet chocolate, coarsely chopped
- 2/3 cup plus 2 tablespoons sugar
- 4 large eggs
- 1/2 cup whole milk
- 1/4 cup heavy cream
- Preheat oven to 350 degrees. Butter an 8 1/2-by-4-by-2 1/2-inch loaf pan; dust with flour, tapping out excess. Sift flour, salt, and baking powder into a medium bowl.
- Melt 5 ounces chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
- Put butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until smooth, 2 to 3 minutes. Add sugar; raise speed to medium. Cream butter and sugar until pale and fluffy, 3 to 4 minutes. Scrape down sides of bowl. Mix in eggs, 1 at a time. Reduce speed to low. Add flour mixture in three batches, alternating with two batches of milk. Mix until just combined.
- Pour half of batter into melted chocolate; stir well. Alternating between remaining plain batter and the chocolate batter, drop large spoonfuls of batter into the prepared pan. When pan is filled, use a table knife to cut through mixture with a swirling motion.
- Bake until a cake tester inserted into center comes out clean, about 1 hour. (If bread browns too quickly, tent with foil.) Let bread cool slightly in pan on a wire rack, about 10 minutes. Run a thin knife around edges of bread to loosen; unmold. Let cool completely on rack.
- Make ganache: Put the remaining 3 ounces chocolate in a medium bowl. Heat cream in a small saucepan over medium heat until just about to simmer. Pour cream over chocolate; stir until mixture is smooth. Let stand 10 minutes to thicken slightly. Using a small offset spatula, spread ganache over cooled cake; let stand until set, about 1 hour. Bread can be stored in an airtight container at room temperature, up to 2 days.
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