1 lb Sweet butter; room
-temperature
3 c White sugar; room
-temperature
6 Eggs; room temperature
1 c Strong black coffee; (double
-strength)
2 ts Pure vanilla extract
1 tb Baking powder
4 c Unbleached white flour
1/2 ts Salt *
1 oz Unsweetened chocolate;
-melted
* If you use regular butter, then only use 1 ds Salt
Pre-heat oven to 350°F.
Cream together butter and sugar with an electric mixer at high speed
until light and fluffy. Add eggs, one-at-a-time, beating well after
each. Remove from electric mixer.
Sift together dry ingredients. Mix together milk and vanilla extract.
Add dry and wet to butter mixture alternately, beginning and ending
with dry. Mix by hand, using a rubber spatula or wooden spoon, after
each addition. Mix thoroughly just enough to blend, without excess
beating.
Remove 1/3 of the batter and mix it thoroughly with melted chocolate.
Pour non-chocolate batter into buttered and floured bundt or tube pan.
Spoon clumps of chocolate batter on top. Using a humble dinner knife,
swirl the dark and light together with a gentle folding motion--until
they mingle in perfect marbled form.
Bake 1 hour, or until toothpick inserted into center comes out dry.
After the cake cools ten minutes, turn it out onto a plate. Let it
cool completely before you slice it.
