Name: Marble Cake
Prep time: 45 min
Total time: 2 h 30 min
Yield: 10 - 12 serving(s)
Ingredients: Baking spray with flour, for the pan; 1/3 c. unsweetened cocoa powder; 2 oz. bittersweet (60%) chocolate, finely chopped; 3 c. all-purpose flour; 2 tsp. baking powder; 1 c. (2 sticks) salted butter, at room temperature; 2 1/2 c. granulated sugar; 1/4 c. vegetable oil; 1 tbsp. vanilla extract; 5 large eggs, at room temperature; 1 c. buttermilk, at room temperature; 2 1/2 c. powdered sugar, plus more as needed; 3 tbsp. salted butter, melted; 3 tbsp. buttermilk, plus more as needed; 1/2 tsp. vanilla extract

Step 1For the cake: Preheat the oven to 350°F. Spray a 10- to 12-cup Bundt pan with baking spray.

Step 2In a small saucepan, simmer ½ cup water over medium heat. Whisk in the cocoa powder and remove from the heat. Add the chopped chocolate and allow to sit for 30 seconds before stirring until melted and well combined. Set aside.

Step 3In a medium bowl, whisk together the flour and baking powder.

Step 4To the bowl of a stand mixer fitted with the paddle attachment, add the butter and granulated sugar. Beat on low speed until just combined. Increase the speed to medium-high and beat, stopping to scrape the sides and bottom of the bowl occasionally, until light and fluffy, 4 to 6 minutes. Decrease the speed to medium-low and beat in the oil and vanilla. Beat in the eggs, one at a time, until well combined, stopping to scrape the sides and bottom of the bowl as needed.

Step 5Decrease the speed to low and gradually add the flour mixture in 3 parts, alternating with the buttermilk, mixing until just combined after each addition. Remove the bowl from the mixer and stir the batter once more with a rubber spatula.

Step 6Transfer half of the batter (about 4 cups) to a large bowl. Pour the chocolate mixture over the remaining batter in the mixer bowl and stir well to combine.

Step 7Using 2 cookie scoops or large spoons, dollop alternating scoops of plain and chocolate batter in a random pattern in the bottom of the prepared Bundt pan. Continue alternating the batters until the batters are used up. Use a butter knife to gently swirl the batters in a figure 8 motion, making sure not to scrape the bottom or sides of the pan. On a kitchen towel-lined countertop, firmly tap the pan a few times to settle the batter and release any air bubbles.

Step 8Bake until set, golden, and a toothpick inserted in the center comes out with a few moist crumbs, 55 minutes to 1 hour 5 minutes.

Step 9Let the cake cool for 10 minutes in the pan before carefully flipping it out onto a wire cooling rack; let cool completely.

Step 10For the glaze: In a medium bowl, whisk together the powdered sugar, butter, buttermilk, and vanilla. Add additional powdered sugar, 1 tablespoon at a time, or more buttermilk, 1 teaspoon at a time, until a thick, pourable consistency is reached.

Step 11Place the cake on a serving platter and spoon or pour the glaze on top of the cake, allowing it to drip down the sides. Allow the glaze to set for about 20 minutes before slicing and serving.

Marble Cake

Ingredients

For the cake:

For the glaze:

Directions

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