Today I am going back to simplicity. Whenever I need a recipe for marble cake, I usually use the one from this recipe. I loved it so much, but to be honest... it has a too rich buttery taste.
I remember how the strong aroma of butter made that classic marble cake so addictive to me, feeling like never having enough of it.
Its simplicity, without any fancy decoration, with the golden brown crust, buttery taste and rich texture, totally wins my heart. You can’t stop eating after tasting the first slice.
Mind you, if you’re on diet, make sure you can share with some other friends, or bring it along to any parties as finger food.
One slice of the marble cake, with a cup of tea or coffee, brings me enough enjoyment with no regrets.
I don’t make butter cakes very often because I like them quite a bit and well, butter cakes are pretty rich. (Fat die me.)
I guess for me, a good butter cake, apart from oozing with buttery flavor, has to have nice loose (but not too loose) crumbs. It should also be moist.
Since I am into trying new things – good thing too, seeing that I post a new recipe three times a week on average – I decided to bake this cake
Thankfully, the recipe I found that accomplishes both of these feats also tastes magically delicious. Sturdy yet moist with wonderful chocolate flavor, these cake is definitely my new go-to when I need a marble cake base.
I’m not saying I won’t use my other favorite now and again, but I like knowing I have a perfect, perfect, perfect marble cake recipe to use for any variety of occasions.
The final result is just delightful. You have the firm but light texture that you expect from a sponge cake.
You can not only clearly see the two flavours but you will also taste them distinctly when you bite into a slice.
Apart from the visual beauty of that marbling, the interplay between the sweet vanilla batter and the slightly darker, not-too-sweet chocolate batter ensures that the cake is not cloyingly sweet.
Moist Marble Cake with Vanilla and Chocolate Frostings
Active Time: 2 hours
Total Time: 2 1/2 hours
Yield: One 2-layers, 9-inch round cake
Total Time: 2 1/2 hours
Yield: One 2-layers, 9-inch round cake
For the Cake
140 grams dark chocolate compound, chopped
53 grams butter
355 grams butter, softened
500 grams fine granulated sugar/ castor sugar
315 grams eggs (about 6 ¼ eggs)
1 tablespoon vanilla extract
340 grams all-purpose flour/ plain flour
2 ½ teaspoons baking powder
3/4 teaspoon salt
150 grams sour cream
For the Frosting
170 grams butter, softened
775 grams confectioners' sugar
2 teaspoons vanilla extract
120-160 grams milk
2 tablespoons miniature semisweet chocolate chips
INSTRUCTIONS
For the Cake
1. In top of a double boiler or a metal bowl over barely simmering water (or microwave), melt dark chocolate compound and 53 gr butter; stir until smooth. Cool to room temperature.
2. Preheat oven to 180°C.
3. Grease two 9-inch round baking pans, line bottom with parchment paper and then grease the paper.
4. In a large bowl, with electric hand mixer beat 355 gr butter and fine granulated/ caster sugar until pale, light and fluffy about 8 minutes.
5. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
6. In another bowl, mix all the dry ingredients (flour, baking powder and salt) using hand whisk.
7. Add dry ingredients alternately with sour cream (in 5 batch-start and end with dry ingredients) to the butter sugar mixture, beating well after each addition.
8. Remove 2 cups batter to a small bowl; stir in cooled chocolate mixture.
9. Drop plain and chocolate batters using soup spoon into prepared pans, dividing batters evenly among pans. To make batter level in pans, bang cake pans several times on counter.
10. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
For the Frosting
1. In a large bowl, cream butter until smooth. Gradually beat in confectioners’ sugar, vanilla and enough milk to reach desired consistency.
2. In a microwave, melt chocolate chips; stir until smooth. Cool slightly.
ASSEMBLE
1. If cake layers have rounded tops, trim with a serrated knife to make level.
2. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with remaining cake layer, frost top and sides of cakes.
3. Drop cooled chocolate by 1/2 teaspoonfuls over frostings. Using a large offset spatula, smear chocolate to create marble design in frosting.
NOTES
- You can make the cake up to a week in advance.
- To store the cake, wrap the cake tightly with the cling wrap, and then cover it again with alumunium foil. Place it in the refrigerator.
Enjoy :*
luv Sandra
