Chocolate & Vanilla Marble Cake
This marble cake was inspired by one in The Settlement Cookbook. The chocolate portion is lightly spiced with cinnamon or a combination of cinnamon and espresso.
Servings 12 slices
Cost 5
Equipment
- Tube Pan or 9-inch fluted pan
Ingredients
- 2 oz bittersweet chocolate, chopped (56 grams)
- 1 pinch espresso powder (optional)
- 1 pinch cinnamon
- 2 ¼ cups cake flour (250 grams)
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened (114 grams)
- 1 ¼ cups sugar (250 grams)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup sour cream (180 grams)
- ⅓ cup whole milk (80 grams)
- ⅓ cup mini chocolate chips
- 2 tablespoons powdered sugar for dusting top
Instructions
- Preheat the oven to 350ºF. Grease a 9-inch tube pan or fluted pan.
- In a medium size microwave-safe mixing bowl, melt the chocolate using 50% power and stirring every 40 to 60 seconds. Add the espresso powder and/or cinnamon. Set aside to cool.
- Sift together the cake flour, baking powder, and baking soda. Whisk in the salt until evenly blended. Set aside.
- In the bowl of a stand mixer using the paddle attachment, cream the softened butter and sugar with the paddle attachment.
- Beat in eggs, one at a time, scraping sides of bowl often. Beat in the vanilla and the sour cream.
- On low speed or by hand with a scraper, beat in the flour mixture and milk alternately until smooth.
- Set the bowl with the chocolate on a scale and set the tare to zero. Scrape in no more than 14 oz (a little under ½) of the vanilla batter. Stir to make a chocolate batter. Stir in the mini chocolate chips if using.
- Spoon batters into pan, alternating between vanilla and chocolate.
- Bake at 350 for 45 minutes or until cake tester comes out clean.
- Transfer pan to wire rack. Let cool for about 5 minutes.
- With long, thin knife, separate sides of cake from pan and from tube.
- Remove cake from pan and let cool completely on a wire rack. Dust with sugar before serving.