The beauty of a marble cake lies in the picturesque patterns that decorate every slice of the cake. No matter where to choose to slice it, every slice gets its share of the wonderful marbled pattern on it. The patches of brown in the white cake make it look and taste amazing.
It is a perfect cake for those who dislike pure chocolate cake but like to pair up chocolate flavor with vanilla flavor. Finally, the dusting of confectioner’s sugar on top spells life into this cake, by making it appear more attractive.
Preparation Time: 25-30 minutes
Baking Time: 35-40 minutes
2 cups + 4 tablespoons of all-purpose flour
½ cup + 2 tablespoons of chopped bittersweet chocolate
3 large eggs
1 tablespoon + ½ teaspoon of baking powder
½ cup of whole milk
2 teaspoons of brewed coffee
1 cup + 4 tablespoons of white granulated sugar
1 teaspoon + ½ teaspoon of vanilla extract
1/4th teaspoon of baking soda
1/3rd cup of plain yogurt or sour cream
1 cup of unsalted butter
1. Prepare your oven by adjusting the rack to the middle of the oven and by preheating it up to 350 degrees Fahrenheit. Now take a Bundt pan and butter it evenly. After that, take a saucepan and fill it halfway up with water. Place the saucepan on high heat. Wait until the water starts steaming and in the meantime, chop up the chocolate squares roughly. Dump the chopped chocolate into a heat-proof bowl and add the coffee to it.
2. Place the bowl over the saucepan and stir the mixture constantly until the chocolate melts and gets combined with the coffee. Once done, remove the bowl from heat and set aside to cool. Next, take a medium sized bowl and sift the flour, salt, baking powder and baking soda in it. Stir to combine the ingredients and then attach the mixing bowl to your electric mixer. Tip the butter into the mixing bowl and cream it while adding the sugar gradually.
3. Once the mixture attains a pale yellow color and fluffy texture, add one of the eggs and beat until completely incorporated. Add the remaining eggs one by one, while beating the mixture well after each addition. Follow that by beating-in the sour cream and the vanilla extract. After that, turn down the speed of the mixer to low and add half of the flour mixture to it. Beat the batter until the flour mixture is moistened and then add the remaining flour mixture by alternating it with the milk.
4. Once you get a smooth batter, pour half of it into a separate bowl and then beat-in the melted chocolate mixture to the other half in the mixing bowl. Beat the batter until the entire melted chocolate is mixed nicely with the batter and then fetch the greased Bundt pan. Place spoonfuls of the white and chocolate batter into the pan by alternating one batter with the other. Lastly insert the tip of a knife into the batter and swirl it lightly through the batters to get the marbled pattern.
5. Once done, pop the pan into the preheated oven to bake the cake for 35-40 minutes or until it passes the toothpick test. Once ready, remove the baking pan from the oven and place it on a wire rack to cool. Once cooled, run a knife through the sides of the pan and then invert it to take out the cake. Lastly, decorate the cake with confectioner’s sugar if needed and then slice it to serve.