• Grease and flour a tube pan. Preheat oven to 325 degrees F
• In a separate bowl whisk the cake flour, salt, and baking powder to combine. Set aside for later.
• Cream the butter with the paddle attachment in your mixer, gradually add the sugar and mix until lighten in color and fluffy 3 to 5 minutes.
• Add the eggs one at a time blending after each addition.
• Add the vanilla extract to the one cup of heavy cream.
• With the mixer on low speed, add the flour mixture alternately with the heavy cream. Begin and end with the dry ingredients. (We added the dry ingredients three times and the milk twice.) After the last addition of the flour mixture, mix just until batter is well incorporated and smooth.

For the Chocolate Marbling

• Remove two cups of cake batter and put in a bowl. (This is about ¼ of your cake batter).
• In a separate bowl, dissolve 3 tablespoons of cocoa powder for 3 tablespoons of very hot water. Stir until dissolved, allow to sit for 3 minutes- this allows cocoa to bloom.
• Then, stir chocolate mixture into the reserved cake batter until the color is uniform.

Filling the Pan

• Add about three cups of the vanilla cake batter to the pan and spread.
• Next, add the chocolate batter on top of that and lightly spread (it doesn't have to look perfect).
• Add the remaining vanilla batter to the pan. Lightly marble the batter with a knife by holding it vertically and moving it through the batter a few times. Be careful not to over-marble the batter.
  
• Bake at 325 degrees for 1 hour- 1 hour, 10 minutes or until a toothpick comes out clean or with just a few crumbs attached. Baking times can vary and so peek in as it approaches the 1 hour mark. If the top of the cake begins to get too dark, cover loosely with a piece of aluminum foil.
• This recipe makes approximately 8 cups of batter.
• Allow to cool in the pan for about 10 minutes before turning out onto serving plate.

For the Chocolate Ganache Drip

• Combine the 4 oz. semi-sweet or dark chocolate and 3 oz. heavy cream in a microwave safe bowl. Heat in the microwave in small increments (30 seconds or less), stirring occasionally in between, until the chocolate is almost completely melted.
• Then, allow to sit a minute or two and gently stir to melt any remaining pieces of chocolate. Cool the ganache to desired consistency for dripping.

Decorating the Cake

• You can apply the ganache drip to the cooled pound cake either through a disposable piping bag (or ziplock bag) with the tip or corner snipped away, or simply by spooning it over the cake. The ganache will thicken a bit as it cools.
• Cool ganache to your liking. If it is too hot, it will run all the way down the side of the cake. You can test the drip on the inside of a bowl to see if you are happy with the consistency/temperature.