Easy Chocolate Glazed Marble Cake
This Marble Cake recipe combines a vanilla batter and chocolate batter, swirled to make a soft and tender cake topped with chocolate glaze.
Ingredients
- ⅓ cup butter (softened)
- 2 large eggs (room temperature)
- 1 cup granulated sugar
- 1½ cups pasty/cake flour*
- 1 pinch salt**
- 1½ teaspoons baking powder
- ½ cup milk (room temperature)
- 1 ounce unsweetened chocolate
- 1 tablespoon butter
- 1 teaspoon vanilla
*To make cake/pastry flour, for every cup of all purpose flour remove 2 tablespoons and substitute with 2 tablespoons of cornstarch, sift the ingredients together to remove lumps.
**If using unsalted butter then add ¼ teaspoon of salt.
EXTRAS
- 4 ounces good quality milk/dark/white chocolate bar (break into pieces or squares)
Instructions
- Pre-heat oven to 350F (180C). Grease and flour an 8 inch springform cake pan or line a regular 8 inch with parchment paper.
- Melt the chocolate and 1 tablespoon butter together let cool.
- In a medium bowl whisk the flour, salt and baking powder together, set aside.
- Beat on speed 2 the butter and sugar until creamy 2-3 minutes, then add the eggs one at a time beating between each addition until combined. Add the flour alternately with the milk, beat until smooth.
- Transfer 1/3 of the batter to a small bowl and add the chocolate mixture, combine well.
- Add the vanilla to the remaining batter.
- Drop by spoonfuls the batter in the prepared pan, and with a skewer swirl to combine the two. Bake for about 30-35 minutes, or until a toothpick comes out dry or with a few crumbs attached. Remove from the oven and if you have a springform pan, run the knife around the edge and remove the outside ring, or lift the cake with the parchment paper, flatten the paper around the cake. Immediately place the broken pieces of chocolate bar on top (while the cake is hot) and let it melt, watch that the pieces don't slide off, smooth the chocolate if you want. Let cool completely then serve. Enjoy!
Notes
For room temperature ingredients remove from the fridge approximately 1-2 hours before using.
Store the cooled baked cake at room temperate either wrapped in plastic or in a covered cake container. It will keep for up to 3 days at room temperature. You can also store the cake in the fridge, just be sure to make it airtight or it will dry out, it will keep for up to 5 days in the fridge, bring it to room temperature before serving.
Once the cake is completely cooled, double wrap it with either foil or plastic wrap and then place in a freezer safe bag. It will keep in the freezer for up to 3 months. Let the cake thaw overnight on the counter before serving.
Nutrition
Calories: 380kcalCarbohydrates: 53gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 72mgSodium: 193mgPotassium: 135mgFiber: 2gSugar: 33gVitamin A: 373IUCalcium: 82mgIron: 2mg
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