- 4 ounces bittersweet chocolate, chopped
- 3 tablespoons plus 1-1/4 cups butter, softened, divided
- 2 cups sugar
- 5 eggs
- 3 teaspoons vanilla extract
- 2-1/4 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup miniature semisweet chocolate chips, optional
- 3/4 cup butter, softened
- 6-3/4 cups confectioners' sugar
- 2 teaspoons vanilla extract
- 1/2 to 2/3 cup 2% milk
- 2 tablespoons miniature semisweet chocolate chips
- In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and 3 tablespoons butter; stir until smooth. Cool to room temperature.
- Preheat oven to 375°. Line bottoms of three greased 8-in. round baking pans with parchment paper; grease paper.
- In a large bowl, cream remaining butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
- Remove 2 cups batter to a small bowl; stir in cooled chocolate mixture and, if desired, chocolate chips until blended. Drop plain and chocolate batters by tablespoonfuls into prepared pans, dividing batters evenly among pans. To make batter level in pans, bang cake pans several times on counter.
- Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
- For frosting, in a large bowl, cream butter until smooth. Gradually beat in confectioners’ sugar, vanilla and enough milk to reach desired consistency.
- If cake layers have rounded tops, trim with a serrated knife to make level. In a microwave, melt chocolate chips; stir until smooth. Cool slightly.
- Place one cake layer on a serving plate; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake.
- Drop cooled chocolate by 1/2 teaspoonfuls over frosting. Using a large offset spatula, smear chocolate to create a marble design in frosting. Yield: 16 servings.
Reviews for Marvelous Marble Cake(2)
Sort By :
I made this cake for my husband's birthday, and our whole family loved it! It is absolutely delicious and a nice birthday cake for a man, I think. I did adjust to 350 degrees and decided to forgo the melted chocolate top. You could just sprinkle some of the mini chocolate chips on top and it would look and taste great.
Suggest you swirl in the chocolate batter as you would with a regular marble cake (it just looks better). Also, I needed to make another cup of frosting so I'd increase the amounts quoted for the frosting slightly. I also added a quarter teaspoon of Oil to the melted choc. chips used on top of the cake so the chocolate doesn't harden before you can swirl it in nicely. I also think I'll cook the cake at 350 degrees next time because at 375 degrees the cake really browned before the inside was done. But it is a beautiful cake with a wonderful flavor. Good luck...........M
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Baby Shower Recipes >
- Bridal Shower Recipes >
- Cake Recipes >
- Cakes >
- Chocolate Cake Recipes >
- Chocolate Chip Recipes >
- Chocolate Recipes >
- Comfort Food Desserts >
- Comfort Food Recipes >
- Desserts >
- Father's Day Recipes >
- Subscriber-Exclusive Baking Recipes >
- Subscriber-Exclusive Chocolate Recipes >