Marble Cake

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Some days call out for a sweet treat and today was such a day.  What better choice than a tender mix of chocolate and vanilla? Perfect as is, or add a taste of soul-satisfying richness with a wee dollop of whipped cream.  Fragrant, fresh brewed coffee on the side, yes please!

Marble Cake

2 cups flour

1 1/2 tsp baking powder

1/2  tsp baking soda

3/4 cup granulated sugar

1/2 cup melted butter, warm but not hot

2 eggs

3/4 cup 2% milk

1 tsp vanilla

3 tbsp cocoa + 1 tbsp sugar

2 tbsp water

In a large bowl, stir together flour, baking powder, baking soda and sugar.  In a smaller bowl, mix eggs, melted butter, milk and vanilla.  Add the wet ingredients to the dry and stir just to combine.  Pour 3/4 of the batter into a greased and floured  bundt pan.  In a small bowl, mix cocoa and sugar with 2 tablespoons water till smooth.  Stir the cocoa mixture into the remaining dough.  Drop spoonsful here and there over the vanilla batter and then swirl together with a knife.  Bake at 350 degrees F for about 30 minutes.  Let cool in pan for 10 minutes, then carefully invert onto serving plate.  Let cake cool a further 10 minutes, then glaze.  Serves up 10-12 slices.

Chocolate Glaze

4 tbsp butter

3 tbsp cocoa

1 cup icing sugar

3-4 tbsp very hot water

Melt butter.  Whisk in cocoa and icing sugar.  Add 3 tbsp hot water and mix thoroughly.  If glaze seems too thick to flow, add more hot water a little at a time until desired constituency is reached.  Glaze will set quickly, so once the hot water is added, work quickly.   Pour glaze onto top of cake, letting it flow down the sides.  Resist the urge to “fix” any bald spots.  Let glaze set completely before serving.  May be refrigerated for 20 minutes to speed cooling.

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