Marbled Loaf Cake

This cake has a texture like pound cake. It's DENSE. I admit, the entire reason I made this cake was to use my brand new Kitchenaid stand mixer. It is a sexy, sexy bitch. No more making mousse by hand for me!

YOU WILL NEED

4 eggs
1 1/2 cup sugar
6 tbsp sweet cream butter
1/2 cup milk (I used fat-free, the original recipe called for whole)
2ish tsp vanilla
1 3/4 cup flour
1 tsp baking powder
3 oz semi-sweet chocolate
3 oz white chocolate

three mixing bowls


Start off with four eggs. Leave them at room temperature for about half an hour. I prepped other food (like my cream cheese fudge) while I was waiting.
Crack your eggs into a medium to large mixing bowl. Break the yolks and stir 'em a bit.
Melt your butter. I popped it in the microwave for 30 seconds, checked it, and added time in ten second increments. Add 1 1/2 cup of sugar to your butter and stir it until the sugar is incorporated.
Add your sugar mixture to the eggs. If you're using a stand mixer, keep it on a slow stirring speed.

Preheat your oven to 350F.
Grease and flour a 9x5x3 loaf pan. Set it aside.
Combine the flour and baking powder (and 1/4 tsp salt, if using unsalted butter) in a different bowl.
Add milk and vanilla to your sugar-egg mixture. Mix until smooth.
Add the flour. Mix until all the flour is worked into the batter, then turn off your mixer (if you're not doing it by hand, obviously).

Melt your chocolates, either in the microwave (watching carefully to avoid scorching) or in a double-boiler. Do not melt them in the same container.
Portion out roughly 1/3 (a generous one-cup scoop) of the batter into two mixing bowls, leaving 1/3 in the original bowl. In one, mix your white chocolate until it is smooth. In the other, mix the semi-sweet until smooth.
Spoon or pour your batter into the prepared loaf pan, alternating as you desire. I split the unflavoured batter, layering plain - white - plain - semi-sweet - plain.

Place in oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean.