Marble Drizzle Cake
is a moist, chocolate sour cream cake. It is not light and airy; more
like a pound cake but not as dense. It is very good.
Instead of layers,
this cake is made in a glass-base springform pan. When the ring is removed
from the cake, you have a very nice presentation. Instead of frosting
the cake, simply pour this thick chocolate coating over the cake. (The
coating is a simple ganache.)
This marble cake
is attractive enough for a special occasion. It has much more chocolate
than vanilla though the vanilla marble is very attractive once cut.
(See the all-chocolate variation below.)
1 3/4 cups all-purpose
or cake flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1 1/2 cup granulated sugar
4 large eggs
1 cup sour cream
1/2 tablespoon vanilla extract
1 tablespoon milk
1/2 cup cocoa
Preheat the oven
to 350 degrees.
1. In a medium bowl,
mix the flour, salt, baking powder and baking soda together.
2. Cream the butter and sugar together. Add the eggs, one at a time,
beating after each. Continue beating until the mixture is light and
cream colored. Add the vanilla and milk.
3. Add about one-third of the flour mixture and mix until just combined.
Do not beat more than necessary. Add one-half of the sour cream and
mix in. Repeat with another one-third of the flour, then half the sour
cream, and then the remaining flour.
4. Remove about one-third of the completed batter to another bowl.
5. Add the cocoa to the two-thirds portion of the batter, folding in
with a spatula until smooth.
6. Spoon one-half the chocolate batter into a greased 9-inch springform
pan. 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 (less is better).
7. Bake for 50 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.
Simply skip the
steps of removing part of the vanilla batter and swirling the two batters
together. Increase the cocoa by one tablespoon.
1/2 cup cream
3/4 cup pure dark chocolate chips or other good quality semisweet chocolate
1 tablespoon butter
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 topping 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. If you
have any leftover chocolate, warm it slightly and drizzle it in a few
random lines over your serving plates for a nice presentation. (If you
chill the plates first, the chocolate will set up nicely when drizzled
on the plates.)