Cakes

Chocolate Frosted Marble Cake

I didn’t realize that marble cake came with a set of rules.

Well, not so much a set, just one in particular.

No icing. 

Apparently it is persona non grata in this house, which perplexes me to no end. In fact, I have only one response to it…..

WHY?! Why can’t marble cake have icing? Is there some unwritten rule that it must be plain? Because quite frankly, it looks naked without it, in my slightly seriously biased chocolate-icing loving opinion.
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Well, icing-dislikers aside, when I saw this recipe on Anna’s site last Friday, I found the inspiration I was looking for. The cake itself is texturally perfect – tender and light, and even though it requires cake flour, do not be tempted to substitute regular all purpose flour. I agreed with Anna that it’s just not the same, even though it necessitated a trip to the store for me, as I was completely out.

So…bottom line…. consensus says, make this again, just leave the icing off.

And being the rational girl that I am, I’m willing to meet them halfway.

I’ll simply ice half the cake for me 🙂

Chocolate Frosted Marble Cake – adapted from Cookie Madness

Yellow Cake Batter
  • 1 1/2 cups cake flour
  • 1 cup granulated sugar
  • 2 1/4 tsp baking powder
  • 2 large eggs
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/2 cups plus 2 tablespoons buttermilk
  • 1 stick (4 ounces) unsalted butter, at room temperature
Chocolate Cake Batter
  • 1 cup (4 ounces) cake flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened natural cocoa powder (not Dutch process)
  • 1 tsp baking soda
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 tsp of vanilla
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 1/2 cup freshly brewed coffee, cooled to room temperature
Favorite Chocolate Frosting
  • 8 tsp of unsalted butter, softened
  • 1 1/2 tbs of sour cream, room temperature
  • 3 cups confectioners’ sugar, sift or aerate before using
  • 3/4 cup natural style cocoa powder
  • 1 tsp vanilla extract
  • 2-3 tablespoons of heavy cream
  • Whole milk as needed
Instructions

Preheat the oven to 325° F. Spray bottom only of a 9×13 inch glass baking pan with baking spray.Have ready two large mixing bowls. In the first bowl, mix together all dry ingredients for the yellow cake batter. In the second bowl, mix together all dry ingredients for the chocolate batter.
Make the yellow batter first. Whisk the 2 eggs, yolk, vanilla and 2 tablespoons of the milk together in a small bowl. Add the butter to the dry ingredients and mash it around, then stir in the egg mixture until it’s as blended as you can get it. Add the remaining ½ cup buttermilk and beat with a handheld mixer until smooth.
Repeat the same procedure with the chocolate batter. Whisk the egg, vanilla and all the buttermilk together in a small bowl. Add the butter to the dry mixture and mash it around. Add the egg mixture and blend it as much as you can, then add the coffee and beat with a handheld mixer until smooth. Now you should have a bowl of vanilla batter and a bowl of chocolate batter. The chocolate batter will be very thin.
Pour about half of the vanilla batter into the pan. Pour chocolate batter over the vanilla, then drop spoonfuls of vanilla batter of the chocolate, allowing parts of the chocolate batter to show through.
Bake the cake for about 45 minutes or until a toothpick inserted in the center comes out clean. Let cool completely, then frost with a generous layer of Chocolate Frosting.
In a large mixing bowl, mix the butter, sour cream sugar, cocoa, salt and 2 tablespoons of the cream as well as you can, then beat with a hand-held mixer until pasty and thick. Continue adding milk until you get a nice, smooth, spreading consistency. Spread over the cake.

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One thought on “Chocolate Frosted Marble Cake

  1. No frosting? That seems wrong, even though my crazy family doesn’t like frosting. You’re too funny, you’d frost half of it for you. 😉

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