Marble Cake with Dark Chocolate Frosting

Recipe for Marble Cake with Dark Chocolate Frosting
Becky Luigart-Stayner

Cake

Ingredients

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2-1/4 cups sugar
4 large eggs, at room temperature
2-1/2 teaspoons vanilla extract
1-1/3 cups buttermilk, at room temperature
1 cup chocolate chips

Instructions

Preheat the oven to 350°F. Butter a 13x9-inch baking pan and lightly dust it with flour, knocking out the excess. Set aside.

For cake: Sift the flour, baking powder, baking soda, and salt into a large bowl. Set aside. Using an electric mixer (preferably a large stand model), cream the butter on medium-high, while gradually adding the sugar. Add the eggs, one at a time, beating well after each addition. Add the vanilla and beat to blend. Add about a third of the dry ingredients to the creamed ingredients, mixing on low until evenly blended. Add half of the buttermilk, beating until blended. Repeat, ending with the remaining dry ingredients. Set aside.

Melt the chocolate chips in the top of a double boiler over not-quite-simmering water. Stir to blend. Remove from the heat and cool to lukewarm. Transfer 2 cups of the batter to a bowl and scrape the melted chocolate over it. Fold the chocolate into the batter, until evenly mixed. Set aside.

Pour half of the remaining plain batter into the prepared pan and smooth with the back of a spoon. Using a separate large spoon, spoon the chocolate batter in three evenly spaced rows, each about 1½ inches wide, lengthwise on top. Spoon the remaining plain batter evenly next to the chocolate rows. Draw the blade of a butter knife across the rows, from side to side, leaving about 2 inches between each pass of the blade and creating a swirl pattern. Do not remove the knife from the batter until you get to the end. Bake the cake on the center rack for about 40 minutes, until a tester inserted into the center comes out clean. Cool completely before frosting.

Frosting

Yield: 

15 or more servings.

Course

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