The ChocolateDoctor’s All The Marbles, Marble Cake

Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press

When I was a 16-year old kid I worked at a summer camp as a dish washer. I liked washing dishes more than dealing with the kids as a counselor. Chef Jesse, a knife-throwing, ex-navy cook taught me to make sheet cakes. He used to say sheet cakes are the classic, easy-to-make dessert for hundreds. This one combines both chocolate and vanilla cake batter and is quick as a rabbit to make.

This is made with one vanilla batter to which you add a little cocoa powder to about a cup of basic batter to make the chocolate swirl. This recipe uses Choclatique Cocoa Powder, which gives a richer chocolate flavor. I add hot water to provide more liquid to the batter because cocoa powder absorbs liquids and make the batters a little dry; that’s why the hot water addition.

Prep time: 15 minutes
Bake time: 20 to 25 minutes
Yield: 8 to 10 servings

For the cake:

1 cup (2 sticks) unsalted butter, room temperature
1-1/2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 tablespoon baking powder
1-1/4 teaspoon kosher salt
2-1/2 cups all-purpose flour
1 cup whole milk
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
1/3 cup hot water

For the frosting:
1/3 cup (1 stick) unsalted butter, cubed
2 tablespoons Choclatique Rouge Unsweetened Cocoa Powder
4 tablespoons whole milk (more if you need it)
1 teaspoons pure vanilla extract
2-1/2 cups confectioners’ sugar (or a little less if you find this too sweet)

To Make the Cake:

  1. Preheat the oven to 325°F.
  2. Line the bottom of a 9 x 13 pan with baking parchment and lightly spray with nonstick cooking release.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed for 2 to 3 minutes.
  4. Add the eggs, vanilla and salt; continue mixing on medium speed until smooth. Scrape down sides of the bowl as necessary.
  5. Turn the speed to low and add the baking powder and one-third of the flour, followed by half the milk, beating after each addition. Repeat with remaining flour and milk, ending with the final third of flour. Mix until just combined, scraping down the sides of bowl to keep batter even-textured. Do not over mix.
  6. Measure out 1 cup of batter and transfer to a medium bowl.
  7. Add the cocoa powder and 1/3 cup of hot water to the 1 cup batter and stir until evenly combined to make chocolate-flavored batter.
  8. Spread the vanilla cake batter into the prepared pan. Drop the chocolate batter on top of the vanilla batter by tablespoons.
  9. Using a knife, swirl the chocolate into the vanilla to create the marble effect. Do not over swirl, but do not be bashful really get a nice marble all the way through and down to the bottom.
  10. Bake for 20 to 25 minutes or until a cake tester inserted near the center comes out clean or with just a few moist crumbs. Transfer the pan to a wire rack to cool slightly.

To Make the Frosting:

  1. While cake is baking, make frosting. In a large saucepan, combine the butter, cocoa powder, and milk and heat over medium heat until the butter has melted and is smooth.
  2. Remove the pan from the heat and whisk in the vanilla and powdered sugar. Add confectioners’ sugar one cup at a time, mixing until smooth and only adding enough to achieve the desired taste/sweetness and consistency.
  3. Using an offset spatula frost the sheet cake.

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