Here's a fun twist on a marble pound cake, the book says. What's the fun twist? Some berry jam is stirred into part of the batter to create a subtle fruity flavour , drop dollops of different batter to create marbling effects, coat the cake with more jam and glaze with chocolate . That's the cake I'm baking along with Joyce and Zoe today. The recipe from the book uses raspberry jam , i have used strawberry jam for mine.
I do have mixed feelings regarding the cake. I could hardly taste the fruity jam flavour of the cake, even it's meant to be subtle. Hmm..it's more like a chocolate cake to me especially it comes with the ganache. Otherwise it is still a not too bad chocolate pound cake. However i do have to highlight that this cake gets extremely hard when it sits in the fridge. I put it in the fridge right after i covered it with ganache and took pictures the next day. From the pic, you can see that the the crumbs looks a bit hard. If keep in the fridge, we will have to bring it out and let it sit for a while before serving for the cake to return soft. Alternatively, after baking , just leave the cake at room temperature for 2 days before storing it in the fridge. oh ya, i did add a drop of red colouring to the jam batter...even tho it didnt taste any fruity, can psycho the people a bit la, it is a strawberry chocolate cake..hee hee..
Recipe ( from the book, Cake Keeper )
For The Cake
3 oz semisweet or bittersweet chocolate, finely chopped
4 large eggs, room temperature, lightly beaten
2 tsp pure vanilla extract
190gm cake flour
3/4 tsp baking powder
1/4 tsp salt
225gm unsalted butter, softened
1 1/4 cup sugar( i used 180gm )
1/4 cup raspberry jam ( i used 1/2 cup strawberry jam)
For The Glaze
1/4 cup raspberry jam / strawberry jam
6 tbsp heavy cream or a little bit more for pourable consistency
2 tbsp light corn syrup ( i used 1 tbsp golden syrup )
4 oz bittersweet chocolate
1 tbsp raspberry liquer ( omitted )
Preheat oven to 165C. Grease and line a 9inch by 5 inch loaf pan and dust with flour
Place the chocolate in a bowl and melt completely over a pot of simmering water. Set aside to cool.
Combine the eggs and vanilla in a bowl and lightly beat. Combine the flour, baking powder and salt in another medium mixing bowl.
Combine the butter and sugar in a mixing bowl and cream with an electric mixer on medium high speed until fluffy, about 3 mins, scraping down the sides of the bowl as necessary
With the mixer on medium low speed, pour in the egg mixture in slow stream, stopping the mixer once or twice to scrape down the bowl. 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.
Scrape half of the batter in a bowl and whisk in the raspberry jam. Whisk the melted chocolate into the remaining batter. Scrape 1/2 of the raspberry batter into the prepared loaf pan, smooth the top then add 1/2 of the chocolate batter. Repeat the layers with remaining batter ( or drop dollops of each batter into the pan ) then run a knife blade through the batter to create marbling. Do not overmix.
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 10 minutes before inverting it onto wire rack to cool completely.
Make the Glaze
Heat up the 1/4 cup of jam until loose and 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 liquer if using. Let stand until thickened, about 30 minutes ( i only let it sit for about 10 minutes before it gets too thick ) , spoon the glaze all over the cake, smoothing it over the top and sides of the cake with a small spatula. Let stand until glaze firms up about 1 hour before slicing.
Can store at room temperature for 2 days, wrap loosely in plastic or keep in the fridge. Thaw before serving.