Chocolate Marble Cake

I live about 5 minutes away from my brother and his family, and once every couple of weeks (usually on a Sunday) we’ll combine our dinner’s together and have a big family meal. We started doing that a couple of years ago to catch up, on each other's lives. There's usually lots to eat, it was improptu and casual, with no set menu. 

Chocolate Marble Cake ©OliveandRuby.com

The last time we got together was the weekend after school closed. The kids were excited, school was done and they were going on a trip across the coutry with their grammy. Since it was  a celebration, I made this chocolate marble cake for dessert.

Chocolate Marble Cake ©OliveandRuby.com

Although I've made this cake several times, getting the swirl technique down right requires a lot of practice figuring out the right technique to get the swirl. It's been a while since I made this and was concerned that I was overswirling the cake, but once I cut it I realized that I could have spent some more time getting my swirl on.   

Chocolate Marble Cake ©OliveandRuby.com

The kids are now off on their adventure, and I can’t wait until they’re back to hear their stories. Until then, I’m going to practice making yet another dessert to wow and amaze at the next Sunday family dinner.  

 

Chocolate Marble Cake

yield: 8 Servings  prep time: 15 minute(s)
cook time: 45 minute(s)  total time: 60 minute(s)

Ingredients

1⁄2 cup
Butter, room temperature
1 cup
Sugar
2 cups
Flour
2 teaspoons
Baking Powder
1⁄2 teaspoon
Salt
2  
Eggs
1 teaspoon
Vanilla Essence
1 cup
Buttermilk
1⁄3 cup
Cocoa Powder

Instructions

1. Preheat oven to 350 degrees F. Grease and flour baking pan.

2. Sift flour, baking powder and salt together into a bowl then set aside. In a small bowl, mix cocoa powder with 4 tablespoons of hot water until smooth.

3. Cream butter and sugar until the mixture is light and fluffy. Add eggs one at a time then vanilla, mixing after each addition. Alternate folding the flour and buttermilk in with the butter mixture, ending with flour. Transfer ½ of the batter into a separate bowl, and add cocoa mixture to the remaining batter.

4. Spoon chocolate and vanilla batter into the baking pan in a 2-layer alternating checkerboard pattern. Using the handle of a wooden spoon or spatula, create the swirl pattern making sure not to over swirl and muddy the design.

5. Place in the oven and bake for about 45 minutes, until the cake tester comes out clean when inserted into the middle.  

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