Put oven rack in middle position, but do not preheat oven.Spray a 9x5 inch metal loaf pan (I think an 8 ½ by 4 ½ would work too) with flour-added cooking spray.  Alternatively, use a 6 cup Bundt.

Sift together the already-sifted flour (1 ½ cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).

Beat together butter and sugar with an electric mixer for a full 5 minutes.

Add eggs 1 at a time, beating well after each addition; beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat for about 2 minutes or until batter is creamy and smooth.Spoon out about 1 ¼ cups of batter (eyeball it) and mix with cooled melted chocolate.

Spoon batter into pan, starting with vanilla, layering with chocolate and topping with vanilla, then rap pan against work surface once or twice to eliminate air bubbles.Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 60 minutes.

Let cake cool in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.  If using a Bundt pan, cool in