Once again, use the knife to pull through the layers to create a swirl.īake in the center of the oven for about 1 hour, rotating the pan halfway through the baking time, or until a sharp knife inserted in the center of the cake comes out clean. Pour the remaining plain batter on top of the chocolate layer and smooth it out. Use a butter knife to swirl the chocolate and plain cake batter together. The dollops will touch and mostly cover the plain batter, but some plain batter will peek through. Use an ice cream scoop to dollop the chocolate cake batter directly on top of the plain cake batter. Spread half of the remaining batter in the prepared pan. Use a spatula to combine the chocolate mixture and the batter to make a smooth chocolate batter. Pour one third of the cake batter into the chocolate swirl mixture. Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated. Scrape down the bowl and mix for 30 seconds.Īdd the sour cream and vanilla and beat just until incorporated. Add the eggs, one at a time, beating well after each addition. Beat until the mixture is smooth and fluffy. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and ribbon like. Sift the flour, baking powder, baking soda, and salt together into a medium bowl. Spray the inside of a 10-inch bundt pan with a nonstick cooking spray or simply use a silicon bundt pan. MAKE THE SOUR CREAM CAKE : Preheat the oven to 350 degrees F. Remove the bowl from the heat and set aside. When the chocolate is completely smooth, add the cocoa powder and whisk until thoroughly incorporated. MAKE THE CHOCOLATE SWIRL : In the top of a double boiler over simmering Water, melt the chocolate. single-acting)Ĩ ounces salted butter, soft but cool, cut into 1-inch pieces This is the best homemade marble cake I’ve ever had!Ħ ounces, 170 grams dark chocolate (60 to 72 % cocoa), coarsely choppedġ 1/2 teaspoons baking powder (2 ¼ tsp.

Would you be interested in trying Baked bakery’s marble cake recipe? I found this recipe on the net:Īdapted from Baked – New Frontiers in Baking. I think I’ll make a third recipe using Shirley Corriher’s yellow cake as a base. So I’m still on the hunt for the perfect marbled layer cake. I think from now on I need to stick to yellow cakes made with cake flour. This cake was better, especially the icing which was fantastic and will be made again soon! As for the crumb, it was what you’d expect from a yellow cake made with all-purpose flour. Needless to say, the next day I threw out the remaining cake and made a new one using a completely different recipe - Grace Parisi’s Marbled Layer Cake from Food & Wine Magazine. People ate the cake, but it was dense, tight crumbed and not very high. The recipe I used was my second favorite yellow cake, a recipe from Cook’s Illustrated with a little cocoa powder and mini chocolate chips added to part of the batter to make the marbling. I think she did the job quickly because she’d spent a whole day at Six Flags and was ready to cut the cake and eat it. Advertisement For her birthday, Fuzz requested a marbled layer cake with chocolate icing and an assortment of decorating items so that she could decorate it herself.

Marble cake perfect layers