FRANGIPANE RIPPLE CHOCOLATE POUND CAKE

Frangipane Ripple Chocolate Pound Cake image

Provided by Food Network

Number Of Ingredients 18

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Ingredients

2 1/3 cups cake flour, plus more for the pan
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup unsweetened Dutch-processed cocoa powder
2 1/2 cups unsalted butter, room temperature, plus more for the pan
2 cups sugar
3 eggs, room temperature
1 teaspoon pure vanilla extract
1 cup whole milk, room temperature
Almond Paste Frangipane, recipe follows
Chocolate bow, garnish
1/3 cup blanched almonds, sliced
4 ounces almond paste
1/4 cup sugar
1 egg
4 tablespoons unsalted butter, room temperature
4-ounces milk chocolate
2 tablespoons light corn syrup

Steps:

Almond Paste Frangipane: In the bowl of a food processor, blend the almonds, almond paste, and sugar until the nuts are finely ground. Add the egg and butter, process until smooth. Cover and freeze for 35 minutes. Keep refrigerated until ready to use.
Cake: Place the oven rack in the lower third of the oven and preheat to 350 degrees.
Remove the frangipane from the refrigerator. Grease and lightly flour a 12-cup bundt pan. Sift together the cake flour, baking powder, salt and cocoa, set aside. Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy and smooth, about 30 to 45 seconds. Add the sugar and beat for 4 to 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Add vanilla. On low speed, add the dry ingredients alternately with the milk in 3 additions, beginning and ending with the dry ingredients. Scrape down the sides of the bowl as needed. Spoon about 2 cups of the batter into the prepared pan, spreading evenly. Spoon half the frangipane filling in dollops over the center of the batter. Spread the filling evenly over the batter, avoiding the center tube and the sides of the pan. Spoon about 1 1/2 cups of the batter evenly over the filling and spoon the remaining frangipane over the batter. Spoon the remaining batter over the filling. Bake until the cake springs back lightly when touched in the center and just begins to pull away from the sides of the pan, about 60 to 65 minutes. Transfer the cake to a cooling rack and cool upright for 15 to 20 minutes. Invert the cake and cool completely on a wire rack. Garnish with Chocolate Bow.
Chocolate Bow: In the top of a double boiler, melt the chocolate. Let cool 10 to 15 minutes and blend in the corn syrup. Form the mixture into a ball. Wrap in plastic wrap and let set overnight at room temperature. Roll out between sheets of waxed paper. Cut strips with a pastry cutter and form a ribbon. Use spools of thread covered in waxed paper to support the bow. Refrigerate until ready to use.