This recipe is a cross between a pound cake and a regular cake. It makes one 9×5 inch loaf and is made with cake flour. It has a great taste that is super moist and in my opinion, does NOT need any glaze or frosting. You can find this recipe on Page 65 of Martha Stewart’s Baking Handbook or online here.
This recipe calls for Cake Flour…here’s a brand that you can find at most stores. It is much lighter than all purpose flour.
Here’s the white portion of the batter ready to go…notice the consistency.
Here’s where I would do something slightly different….you add cocoa powder to boiling water and then mix with the white batter to create the chocolate batter.
I would have let the chocolate mixture cool up a bit before I used it.
Why? Because the consistency of the white batter and the brown batter were significantly different because of the temperature differences. If the brown batter had some time to cool, it would have been easier to work with and to marble.
I will make sure and tell Martha so she can add this to her next book!
Regardless…it turned out looking just fine and tasted heavenly!
This is a great moist cake that could either be served along with coffee for breakfast or as a dessert. I opted not to add the white chocolate glaze to this per the recipe as I thought it was simply not needed.