Old Vienna Marbled Gugelhupf

• Butter for greasing pan
• 2 1/4 cups all-purpose flour, plus additional for dusting pan
• 4 eggs, separated
• 1 1/4 cups sugar
• 1 teaspoon grated lemon zested
• 1 tablespoon Austrian rum or Cognac
• 1 1/2 teaspoons baking powder
• 1 cup heavy cream
• 1/2 cup unsweetened cocoa powder
• 13 cup water
• Confectioners' sugar to dust cake
• Softly whipped cream, for serving

1. Preheat the oven to 325 degrees.
2. Butter and flour a 10-cup fluted cake pan.
3. In a large bowl, using an electric mixer, beat the egg yolks with the sugar, lemon zest and rum until pale yellow and creamy.
4. Sift flour with baking powder and slowly stir into the egg yolk mixture alternately with the cream.
5. In a clean bowl, beat the egg whites until they form stiff peaks.
6. Gently fold into the batter.
7. Spoon half of the batter into another bowl.
8. In a small bowl, mix the cocoa powder with the water to form a paste and gently stir into half of the batter.
9. Spoon about two-thirds of the plain batter into the prepared pan.
10. Add all of the chocolate batter and then the remaining plain.
11. Do not worry about mixing them; a pattern will form during the baking process.
12. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
13. Invert onto a cake plate and let stand for several hours.
14. Dust with confectioners' sugar when cool.
15. Serve each slice with a dollop of softly whipped cream.

butter, flour, eggs, sugar, lemon zested, rum, baking powder, heavy cream, cocoa, water, confectioners, cream

Taken from cooking.nytimes.com/recipes/5583 (may not work)