Chocolate Marble Drizzle Cake Recipes

OLD-FASHIONED MARBLE POUND CAKE & CHOCOLATE GLAZE

Steps:

• 1. Preheat oven to 325 degrees. Grease and flour a tube or bundt cake pan, set aside.
• 2. Cream softened butter and gradually add sugar. Cream until light and fluffy. Mix in vanilla and salt. Add eggs one at a time, beating after each addition.
• 3. Sift flour, then measure for accuracy and then sift again. Add flour alternately with buttermilk, mixing after each addition (DO NOT OVER MIX)
• 4. Remove about 1/3 of batter and put in a small mixing bowl. Add cocoa and mix with spoon or spatula. DO NOT USE MIXER. Note: If you like a darker chocolate, use 4 tablespoons, but if you prefer more of a milk chocolate, use only 2 tablespoons.
• 5. Add half of the yellow cake batter into the tube pan, no need to smooth out yet. Spoon all of the chocolate mixture on top of the yellow. Spoon on the remaining yellow batter on top of the chocolate batter. Lightly swirl with a knife and then gently smooth out the top.
• 6. Bake for 45 to 55 minutes (my oven took 55) or until cake tests done. Remove from oven and cool in pan for about 10 minutes. Remove from pan and wrap in plastic wrap and cool completely. Transfer to serving plate.
• 7. CHOCOLATE GLAZE: Melt butter on medium heat in a heavy saucepan. When butter is melted, whisk in cocoa, vanilla and salt. Add confectioner's sugar and milk, mixing well. You may add more milk, if necessary. Pour glaze over cooled cake and allow to set for a few minutes. Enjoy!

CHOCOLATE MARBLE DRIZZLE CAKE

Steps:

• Preheat the oven to 350°F.
• In a medium bowl, mix the flour, salt, baking powder and baking soda together.
• Cream butter and sugar together.
• Add eggs, one at a time, beating after each. Continue beating until the mixture is light and cream colored.
• Add vanilla and milk or water.
• Add about one third of the flour mixture and mix until just combined.
• Add one half of the sour cream and mix. Repeat with another one third of the flour, then half the sour cream, and then the remaining flour.
• Remove about one third of the completed batter to another bowl.
• Add cocoa to the two thirds portion of the batter, folding in with a spatula until smooth.
• Spoon one half the chocolate batter into a greased 9 inch springform.
• Then, spoon the vanilla batter on top of the chocolate batter in three or four pools. Spoon on the remaining chocolate batter.
• Hold a knife vertically and cut through the batters to create a swirled effect. Do not stir but cut the knife through batters every three-quarters of an inch or so to create the swirls.
• Bake for 50-60 minutes or until the cake tests done with skewer or toothpick inserted in the center.
• Remove the cake to a wire rack and let it cool for five minutes before removing the ring.
• All chocolate variation:
• Skip the steps of removing part of the vanilla batter and swirling the two batters together. Increase the cocoa by one tablespoon
• Chocolate frosting.
• Bring the cream to a boil.
• Place the chips in a medium bowl.
• Pour the hot cream over the chips and stir to melt.
• Add the butter and stir until smooth.
• Set the chocolate frosting aside to cool until it is of a thick pouring consistency. (The chocolate should barely pour.).
• Pour the chocolate over the cooled cake letting some of it drizzle down the sides.