This traditional chocolate marble cake is a good solid butter cake! It is a rich, dense, and super satisfying chocolate dessert. I think it tastes even better when it is chilled overnight in the refrigerator. So, consider preparing the chocolate marble cake the day before you plan to serve it. However, if you are in a mood for a lighter, and fluffier chocolate marble cake, try this one.
Ingredients:
- butter (unsalted): 1 cup (2 sticks)
- sugar: 1 1/4 cups
- eggs (L): 4
- sour cream: 1/2 cup
- vanilla: 1/2 teaspoon
- warm water: 1/4 cup
- unsweetened cocoa powder: 1/3 cup
- flour: 1 1/2 cups
- baking powder: 1 teaspoon
- salt: 1/4 teaspoon
Steps:
- Preheat oven to 350F and butter the cake tin.
- In a bowl sift the flour, with baking powder and set aside.
- Whip butter and sugar until it is light and creamy. Then add in sour cream and mix well.
- Slowly mix in 2 eggs into the butter mixture one by one, making sure that the mixture stays light and creamy.
- Next, add in 1/2 of the sifted flour and fold it in gently. Repeat the same process with the remaining two eggs and 1/2 of the flour mixture. Finally, add in the vanilla and mix well.
- In a large bowl add warm water to the cocoa powder and mix well.
- Then add in half of the cake batter into the cocoa powder mixture and mix well.
- Pour the vanilla batter into the baking tin and then pour in the chocolate batter over the vanilla batter and then with a spoon or knife swirl the mixture into a marble.
- Bake for 60 mins. Test with toothpick.
- Take the marble cake out from the oven and let it cool on a rack for 10-15 minutes before removing the cake from the tin.
- Cool thoroughly before cutting the cake.
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