Glazed Chocolate Marble Cake Glazed Chocolate Marble Cake

Image: Canadian Living

White and dark chocolate batters swirl together in this ganache-glazed cake. Serve with chocolate whipped cream or ice cream.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: Best Cakes and Cupcakes Special Issue 2013

Ingredients

  • 2 oz unsweetened chocolate chopped
  • 3 oz white chocolate chopped
  • 2/3 cups butter softened
  • 1 1/2 cup granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
Ganache:
  • 2 oz bittersweet chocolate chopped
  • 1/4 cup whipping cream (35%)

Method

In heatproof bowl over saucepan of hot (not boiling) water, melt unsweetened chocolate, stirring occasionally; let cool to room temperature. Repeat with white chocolate.

In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, beating well after each. Beat in vanilla.

Spoon half of the batter into separate bowl; stir in unsweetened chocolate. Stir white chocolate into remaining bowl.

Whisk together flour, baking powder, baking soda and salt; stir half into dark chocolate mixture alternately with half of the buttermilk, making 2 additions of dry ingredients and 1 of buttermilk. Repeat with white chocolate batter and remaining dry ingredients and buttermilk.

Drop spoonfuls of dark and white batters into greased and floured 10-cup (2.5 L) fancy or classic Bundt or tube pan. With tip of knife, swirl to marble.

Bake in 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 55 minutes. Let cool in pan on rack for 10 minutes. Remove cake from pan to rack; let cool completely. (Make-ahead: Wrap and store for up to 24 hours or overwrap in foil and freeze for up to 1 month.)

Ganache: Place bittersweet chocolate in heatproof bowl. In saucepan, bring cream just to boil over medium heat; pour over chocolate and stir until chocolate is melted. Let stand for 10 minutes; brush over cake. Let stand until ganache is set, about 40 minutes. (Make-ahead: Store in airtight container for up to 24 hours.)

Nutritional facts per serving: about

  • Sodium 275 mg
  • Protein 5 g
  • Calories 304.0
  • Total fat 15 g
  • Cholesterol 64 mg
  • Saturated fat 9 g
  • Total carbohydrate 39 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Glazed Chocolate Marble Cake

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