Page 156 - Chocolate Cake Doctor

138 C H O C O L A T E P O U N D C A K E S

the sides down again if needed. The batter pan from the oven and place it on a wire
should look thick and well combined. rack to cool for 20 minutes. Run a long,
sharp knife around the edge of the cake
3. Divide the batter in half. Add the choco-
and invert it onto a rack, then invert it
late syrup to one half of the batter, and
onto another rack so that the cake is large
stir until well combined. Pour the batters,
side up. Allow to cool for 20 minutes more.
alternating plain and chocolate, into the
prepared pan. With a dinner knife, swirl
5. Slide the cake onto a serving platter.
through the batter to create a marbled
Slice and serve.
effect. Be careful not to scrape the bottom
of the pan. Smooth out the top with the
Store this cake, wrapped in plastic
rubber spatula. Place the pan in the oven.
wrap or aluminum foil, or in a cake saver
4. Bake the cake until it springs back or under a glass dome, at room temper ature
when lightly pressed with your finger and for up to 1 week. Or freeze it, wrapped in
is just starting to pull away from the sides foil, for up to 6 months. Thaw the cake
of the pan, 65 to 70 minutes. Remove the overnight in the refrigerator before serving.