Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1/2 cup cocoa powder
- 1/2 cup semi-sweet chocolate chips
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugars until light and fluffy. Add the eggs one at a time, beating after each addition. Beat in the vanilla extract.
4. Alternating between the dry ingredients and the buttermilk, add the ingredients to the butter mixture, beginning and ending with the dry ingredients.
5. Divide the batter in half. To one half, add the cocoa powder and mix until combined.
6. Place spoonfuls of both batters into the prepared cake pan. Swirl the batters together with a spatula. Sprinkle the chocolate chips over the top.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 437 kcal
Carbohydrates: 55 g
Protein: 5 g
Fat: 22 g
Saturated Fat: 13 g
Cholesterol: 93 mg
Sodium: 249 mg
Potassium: 157 mg
Fiber: 2 g
Sugar: 35 g
Vitamin A: 645 IU
Calcium: 59 mg
Iron: 2 mg
Substitutions for Ingredients:
- All-purpose flour: can be substituted with gluten-free all-purpose flour
- Unsalted butter: can be substituted with vegan butter
- Granulated sugar: can be substituted with coconut sugar
- Light brown sugar: can be substituted with dark brown sugar
- Buttermilk: can be substituted with almond milk
- Semi-sweet chocolate chips: can be substituted with dark chocolate chips
Variations:
- Add 1/2 cup of chopped nuts to the batter
- Add 1 teaspoon of ground cinnamon to the batter
- Add 1/2 cup of dried fruit to the batter
Tips and Tricks:
- For a more intense chocolate flavor, use dark cocoa powder
- For a more intense marble effect, use a skewer to swirl the batters together
- For a more even bake, rotate the cake pan halfway through baking
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in the microwave for 30-60 seconds.
Presentation Ideas:
- Dust with powdered sugar
- Drizzle with melted chocolate
- Serve with a scoop of ice cream
Garnishes:
- Chopped nuts
- Chocolate shavings
- Sprinkles
- Whipped cream
Pairings:
- Coffee
- Tea
- Hot chocolate
- Ice cream
Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
- Roasted vegetables
- Cheese plate
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk to the batter
- If the cake is too wet, add a tablespoon of flour to the batter
- If the cake is overbaked, reduce the baking time
Food Safety Advice:
- Store in an airtight container at room temperature
- Refrigerate any leftovers
- Discard any leftovers after 5 days
Food History:
Marble cake is believed to have originated in Germany in the 19th century. It was a popular cake in the United States in the 1950s and 1960s.
Flavor Profiles:
- Sweet
- Rich
- Chocolatey
- Vanilla
Serving Suggestions:
- Serve with a scoop of ice cream
- Serve with a dollop of whipped cream
- Serve with a drizzle of melted chocolate
Related Categories
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Taste: Rich, Moist, Sweet, Chocolatey, Creamy