MAKES 1 LOAF, 12 SLICES • PREP: 30 MIN • BAKE: ABOUT 1 HR 20 MIN
¾ cup semisweet chocolate chips
2 sticks (1 cup) unsalted butter or margarine (not spread), softened
1½ cups granulated sugar
1½ tsp baking powder
¼ tsp salt
5 large eggs, at room temperature
1½ tsp vanilla extract
2¼ cups all-purpose flour
Decoration: 3 Tbsp each semisweet chocolate and white chocolate chips, and 1 tsp vegetable oil
1 Heat oven to 325°F. Grease a 9 × 5 × 3-in. loaf pan (preferably nonstick); line bottom with wax paper.
2 Melt chocolate chips as package directs; cool to room temperature. In a large bowl with mixer on high speed, beat butter, sugar, baking powder and salt 3 minutes or until pale and fluffy. Beat in eggs, 1 at a time. Beat in vanilla. On low speed, beat in flour just until blended.
3 Spoon 1½ cups batter into a medium bowl; stir in melted chocolate until blended. Drop spoonfuls plain and chocolate batter alternately in prepared pan. Run a knife through batters for a marbelized effect.
4 Bake 1 hour 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes, invert on rack, remove wax paper, turn cake right side up and cool completely.
5 To decorate: Place cake on wax paper. Separately melt semisweet and white chocolate chips as packages direct; stir ½ tsp oil into each until blended. Spoon each into a sturdy ziptop bag, snip tip off a corner and drizzle lines on cake. Let stand until chocolate sets.
PER SLICE: 433 cal, 6 g pro, 53 g car, 1 g fiber, 23 g fat (13 g saturated fat), 130 mg chol, 298 mg sod
Planning tip: Wrapped undecorated cake can be kept at room temperature up to 1 week, or frozen up to 2 months. Decorate at least 1 hour before serving.
