Starbuck's Marble Pound Cake
4 1/4 cups sifted cake flour
2 tsp. baking powder
1/8 tsp. salt
6 ounces good-quality semisweet OR
bittersweet chocolate, finely chopped
1 pound (2 cups or 4 sticks) unsalted butter, softened
3 cups granulated sugar
1 Tbsp. vanilla
10 eggs, graded "large"
2 Tbsp. orange liqueur OR milk
Grated zest of 2 lemons
Adjust rack one-third up from bottom of oven; preheat oven to 325
Grease a 10 by 4 inch tube pan with solid vegetable shortening. Line
the bottom with a circle of wax paper cut to fit, grease the paper,
then lightly flour the entire inside of the pan (including the
tube), knocking out any excess. Set aside. Sift together cake flour,
baking powder, and salt; set aside.
Place chopped chocolate into small heatproof bowl. Place bowl over
simmering water on low heat (water should not touch bottom of bowl);
stir frequently until melted and smooth. Remove from heat and hot
water; set aside.
Fit a stand mixer with paddle beater, if available. In large mixer
bowl, beat softened butter at medium speed until smooth. Add sugar
Beat at a low speed until incorporated, then scrape beater(s) and
bowl with rubber spatula (repeat this scraping often throughout the
mixing process to ensure complete blending of ingredients).
Increase speed to medium; beat for 3 full minutes. At a low speed,
add eggs, two at a time. When all eggs have been added, increase
speed to medium once more; beat for 1 minute (mixture may look
curdled now - OK).
At lowest speed, add about half of sifted dry ingredients, mixing
only until blended. Add orange liqueur. Add remaining dry
ingredients and mix in, then remove bowl from mixer and fold in
lemon zest with large spatula.
Measure out a generous 4 cups of the batter and set aside. To
remaining batter in mixer bowl, add melted chocolate (which may
still be slightly warm) all at once; whisk in with large, sturdy
Place alternating spoonfuls of dark and light batters into prepared
pan. To level batter in pan, grasp pan on opposite sides with both
hands; twist briskly
in short, back-and-forth motions. To marble, run a knife in a
circular motion all around the batter in several concentric circles,
going almost down to the bottom
of the pan (don't overdo the marbling). With back of a large spoon,
push batter slightly higher onto pan edges and tube, leaving a
"trench" in the middle.
Bake in preheated oven for 1 hour and 15 minutes to 1 hour and 25
Turn pan back-to-front once about halfway through baking time. If
top of cake begins to become too brown, cover loosely with aluminum
Cake is done when a toothpick inserted into the crack that will form
all around the top emerges with a few moist crumbs still clinging to
it. Do not over bake!
Remove to cooling rack; allow to stand 15 to 20 minutes. Carefully
loosen cake from pan edges and tube; invert onto another cooling
rack (be careful! This is a large, tall cake). Re-invert to cool
completely right side up.
When completely cool, store airtight. Allow to stand at least
overnight before serving. To cut, use a large, sharp, serrated