Home baked Cake – takes the Cake! Tender,beautifully moist and soft. Enjoy! Chocolate Marble Cake
2 (230 g) cups cake flour*
1/4 tsp kosher salt
2 tsp baking powder
1 tablespoon pure vanilla extract
¾ cup unsalted butter, room temperature
1/2 cup whole milk
¾ cup sugar
3 large eggs
1/2 cup sour cream +1 tablespoon
¾ cup mini semisweet chocolate chip*
¼ cup chocolate syrup
Vanilla Buttercream frosting
3 cups powdered sugar
1/3 cup unsalted butter/ room temperature
1 ½ teaspoon pure vanilla extract
1-2 tablespoons milk/ (half-and-half or heavy cream)
INSTRUCTIONS for CHOCOLATE MARBLE CAKE
Heat oven to 350°F (177° C). Grease generously bottom only ( I use rectangular pan 13 x 9 x 2 inches) with butter, lightly flour. Set aside.
Make the cake: Sift the cake flour, baking powder, and salt together in a large bowl. Set aside
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute.
Add eggs, beat one at a time, just until smooth, add in vanilla. Scrape down the sides and up the bottom of the bowl as needed.
On low speed, beat in one-third of the flour mixture, then add the whole milk, beating after each addition. Repeat with flour mixture and then ½ cup of the sour cream, ending with flour mixture.
Stir in ½ cup of the chocolate chips. Do not over mix. Spread 3 – ½ cups of vanilla batter evenly into pan.
Stir ¼ cup chocolate syrup into reserved batter.
Drop by generous tablespoonfuls randomly in 6 mounds onto batter in pan. Firmly tap pan on counter several times to eliminate air bubbles and settle the batter evenly into the pan.
CHOCOLATE MARBLE CAKE
Cut through mixture several times with a butter knife for beautiful marbled design. Now your cake is marbled and ready to bake!Bake about 35 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake.
Set on baking rack to cool completely- about 1 hour.
VANILLA BUTTERCREAM FROSTING for CHOCOLATE MARBLE CAKE.
Mix powdered sugar and butter in medium bowl with electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
Gradually beat just enough remaining milk to make frosting. Stir remaining ¼ cup chocolate chips into frosting. It’s time to assemble and frost.
Spread frosting over top of cake, drizzle with additional chocolate syrup. Store loosely covered at room temperature. Slice, Serve and Enjoy!
Cover any leftover cake and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.
- Use only miniature semisweet chocolate chips for this recipe because larger chips will sink to the bottom of the cake)
- If frosting is too tick – beat in more milk just few drops at the time.
- If frosting becomes too thin -beat in small amount of powdered sugar.
- Cake Flour: No substitutions! You need cake flour for this cake. You can make 2 cups of cake flour by sifting together 1 and 3/4 cups all-purpose flour with 1/4 cup cornstarch. Once sifted (very important), you can use in the recipe.
Photo credit; gratitudeismine.com