Tartine Marbled Pound Cake

My notes:
1. Made the chocolate swirl. I did pretty much all the ingredients by weight, except for the cocoa powder, which I used a TPSP to measure.
2. I used table salt, which was fine
3. I used my hand mixer to mix, until it was time to add the flour, at which point I switched to a rubber spatula.
4. I would do a better job of strategically placing chocolate dollops next time to make the marbelizing process easier. This time I just dumped a layer on top and it was tricky to get the "swirl" look that I wanted.
5. I let it bake for an hour, but I think it could have come out at the 50-55 minute mark. I just kept sticking the knife in the center and getting wet batter so I didn't take it out. But the overall loaf was slightly overdone at the end.
6. Would definitely parchment the bottom of the loaf pan again.
7. The layers are quite distinct and lovely.
8. I would make again, trying to optimize doneness.