Marble CAKE w/ White-Chocolate GLAZE

Marble Cake ini merupakan salah satu varian dari Pound Cake. Apakah Pound Cake? Kenapa dinamai Pound Cake? Karena bahan yg dipakai u/ membuat Pound Cake ini terdiri dari masing2 1 POUND terigu, butter, gula dan telur (~12 telur!!). Nah resep classic Pound Cake ini memang menghasilkan cake yg sangat 'rich' tapi cenderung padat, krn zaman dulu belum ada bahan2 yg bisa membantu cake mengembang (spt baking powder/baking soda dll), juga karena dulu adonan dikocok manual pake tangan (belum ada electric mixer kan).
Kalo sekarang udah ada bahan2 pengembang juga udah ada electric mixer yg bisa membantu 'mengembangkan' adonan... tentu saja bahan2 diatas bisa di-adjust. Kalo enggak... wah bisa2 kolestrol kita pada naik kalo harus selalu bikin cake dgn 12 telor...
Source : Martha Stewart's BAKING HANDBOOK (hadiah ulangtahun dari suamiku :))

1 stick (1/2 cup) unsalted butter, room temperature, plus more for pan
1 3/4 cup cake flour(not self-rising)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
2/3 cup buttermilk, room temperature
1/4 cup plus 1 tbsp Dutch-process cocoa powder
1/4 cup plus 2 tablespoons boiling water
White Chocolate Glaze (*)

1. Preheat oven to 350°. Generously butter an 9-by-5-inch loaf pan; set aside.
Whisk together cake flour, baking powder, and salt, set aside
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating until combined after each addition & scraping down the sides of the bowl as needed.
Mix in the vanilla.
3. Add flour mixture in two batches, alternating with buttermilk, beginning and ending with the flour. Set aside one-third of the batter.
4. In a bowl, mix the cocoa and the boiling water with a rubber spatula until smooth. Add the cocoa mixture to the cake batter; stir until well combined.
5. Spoon the batters into the prepared pan in two layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife or wooden skewer through the batters in a swirling motion.
6. Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Tranfer pan to a rack to cool 10 minutes. Turn out cake from the pan and cook completely on the rack. Pour glaze over cake, letting it drip down the sides.
Cake can be kept in an airtight container at room temperature for up to 3 days.
-- Hati2 saat mencampur/membuat motif marble pada adonan. Jgn 'overswirl'~ the marbling won't look as beautiful if you overdo it. Pada kasus cake sy, malah sy kurang byk bikin motif :( krn ragu2 takut terlalu kecampur :((

White Chocolate Glaze.
Make enough for one 9 by 5 inch loaf.
3/4 cup confectioners sugar, sifted plus more if needed
2 tbsp milk, plus more if needed
2-1/2 ounces best-quality white chocolate, melted and cooled
In a small bowl, whisk together the confectioners' sugar and milk. The mixture should have the consistency of thin sour cream. Add the melted chocolate and whisk until glaze is smooth. If it is too thin, add more sugar, 1 tbsp at a time; if too thick, add more milk, 1 tsp at a time. Use immediately.
-- Kalau pengen variasi lain, white chocolate bisa diganti semisweet chocolate.