This Chocolate and Vanilla Marble Cake is a delicious tea time treat. It is so fun to put together with the kids and makes for a great cake base. Double up the mixture for a full sized cake and create your favourite icing for a fun birthday cake idea. You can also use different coloured food dyes to create a colourful rainbow cake.
- 1/2 cup natural cocoa powder
- 2-1/2 cups sugar, divided
- 1/2 cup water
- Slab of dark chocolate
- 1 cup buttermilk
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- Firstly preheat the oven to 190*C and set an oven rack in the middle position. Spray a baking tin with non-stick cooking spray.
- In a small saucepan, combine the cocoa powder, 1/2 cup of the sugar, and the water. Bring to a simmer over high heat, whisking until smooth. Take it off the heat and immediately add the chocolate; whisk until the chocolate is melted and the mixture is smooth. Set aside.
- In a medium bowl, whisk together the buttermilk, eggs, and vanilla. Set aside.
- Next, in the bowl of an electric mixer combine the flour, baking powder, baking soda, salt, and remaining 2 cups of sugar. Beat on low speed for 30 seconds to combine. Add the softened butter and half of the buttermilk mixture and mix on low speed until moistened but still a little crumbly. Then gradually add the remaining buttermilk mixture until incorporated. Increase the speed to medium and mix for three minutes, stopping once to scrape down the sides and bottom of the bowl with a rubber spatula. The batter should look pale and creamy. Scrape down the sides and bottom of the bowl again, making sure the batter is evenly mixed. Transfer about 2-1/2 cups of the batter to a medium bowl. Add the chocolate mixture and whisk until smooth. Scoop the mixtures alternatively into the baking tin and take a skewer stick and make a swirl inside the batter. This is going to create the marble design.
Lets Get baking
- Once the batter is in the tin it is time to bake.
- Bake for 60 to 70 minutes, or until a cake tester comes out clean.
- Once done, set the pan on a cooling rack.
- Invert the cake onto a serving platter allow to cool. Once cooled you can add the icing of your choice or keep it simple.