Glazed Chocolate Marble Cake

Glazed Chocolate Marble Cake IMAGE Author: Canadian Living Credits: Glazed Chocolate Marble Cake IMAGE

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 325F (160C) 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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Glazed Chocolate Marble Cake

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