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Nothing much… I baked this Marble Cake a couple weeks back on a nice and cozy Sunday afternoon. I was thinking to pick up my baking tools again and to prepare a decent sweet dessert for the lay back afternoon. Browsing over a couple of cake varieties and finally I decided to make the Marble Cake with the ingredients available on hand.

I referred to Martha Steward’s Marble Cake Recipe but did some modifications. I cut down the sugar because cake recipes always called for too much sugar. Also I used Ghirardeli 60% dark chocolate morsels mixed with some cocoa powder for the cocoa batter. Do make sure to cool the melted chocolate chips before mixing it into the batter to prevent from cooked.

To make the marble swirl, I  followed the directions by dropping 2-3 spoonful of batter , alternating between vanilla and chocolate into the pan simulating a checkerboard. Then I used a wooden skewer stuck inside the batter and swirled in round circles. Don’t over-swirl or the batter will combine too much and pattern is not obvious.

The cake came out nice and delicious. We were thrilled and enjoyed our lovely beautiful Sunday afternoon with coffee and cake.

Ingredients:

1 3/4 cups cake flour
2 tsp baking powder
1/2 tsp salt
1 stick unsalted butter, challenge brand or other good brands (thaw at room temperature)
3/4 cup sugar
3 large eggs (room temperature)
1 tsp vanilla extract
2/3 cup 2% or whole milk (room temperature or warm cold milk in microwave for 30 seconds)
1/4 cup dark chocolate chips, alternative using 1/4 cup of cocoa powder (microwave high 30 seconds )
2 tbsp Hershey’s unsweetened cocoa powder (optional)

Preparation:

1. Preheat oven to 350 degrees. In a mixing bowl, sift cake flour, baking powder, and salt.
2. In a mixing bowl (preferably stainless steel), use electric whisk or hand mixer, cream the butter and sugar until pale and fluffy, about 5 minutes.
3. Add eggs, one at a time, beating until combined. Mix in vanilla.
4. Add in the flour mixture in 2 batches, alternating with the milk, beginning and ending with dry flour. Set aside 1/3 of the batter for cocoa batter.
5. Microwave the chocolate morsels high 30 seconds intervals, stirring between until melted and smooth. Mix in 2 tbsp cocoa powder until combined. Let it cool a bit. Add into the 1/3 batter stir till combine.
6. Alternating between vanilla and chocolate batter, spoon 2 spoonfuls of  of each batter into the pan to simulate a checkerboard for 2 layers. To create marble swirl, use a table knife or wooden skewer stick through the batters in a swirling motion.
7. Bake, rotate pan halfway baking, for 40-50 minutes until a cake tester comes out clean. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack.