- 4 ounces bittersweet chocolate, chopped
- 3 tablespoons plus 1-1/4 cups butter, softened, divided
- 2 cups sugar
- 5 large eggs
- 3 teaspoons vanilla extract
- 2-1/4 cups 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. 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, beat 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 forMarvelous Marble Cake
"Pretty cake, and we loved the addition of the mini chips in the chocolate batter. I baked as directed, but it browned and was dry on the top. Next time I will do as others have suggested and decrease oven to 350 degrees. it is a dense cake, but we enjoyed both flavor and texture. We also liked the icing as the recipe directed, and found it to be sufficient to cover the cake and fill the layers. I will make this cake again."
"This cake turned out great. The taste was rich and the texture was soft and light. Absolutely loved it :)"
"The frosting not good for this cake AT ALL!"
"This cake turned out exactly like the picture. Beautiful presentation, moderately simple to put together. Great flavor and texture."
"I can't wait to make this mmmmm good cake!!!"
"Great taste, I baked at 350 degrees. Made it for my friend's daughter party who wanted a Marble cake. They loved it..."
"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"