I understand that sometimes you want a pinkies-out, delicate and beautiful dessert.
And other times...you just wanna stuff your face with cake.
A week or so ago, I was having one of those days. And almost as if it was a sign from the heavens, I opened up Taste of Home Magazine--you know, to gaze at the feature which included my mini pies. Here I am with the spread:
Listen. The cake in the magazine looked like this.
I am not a photographer...but here is mine.
The photos in this post prove that. But I hope that my words can convince you that in spite of the "not ultra pinnable" images, this cake is worth giving a try. Because gosh-darn was it good. It is such a rich cake that I am honest, a slice will do it for you. It's almost like the cake part of a crumb cake, swirled with chocolate. So buttery, so creamy.
And then, the frosting. I sort of improvised with it, and decided to try a sort of sour cream frosting. It was a good decision--the slight tang of the frosting worked so beautifully with the rich cake. The overall result was richer than a king's ransom, and far tastier.
The decorating was fun, too. Swirling chocolate in the frosting was surprisingly easy, and looked pretty. It also gave a wonderful flavor contrast, adding a solid, dark undertone to go with the sweet and buttery stuff.
Please, please tell me you'll try this cake. It's like having your birthday again, no matter what day of the year.
Marvelous Marble Swirl Cake
Adapted from Taste of Home
For the cake
- 4 ounces bittersweet chocolate, chopped
- 1 tablespoons, plus 1 1/4 cups butter, softened, divided
- 2 cups sugar
- 5 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 chocolate chips
- 3/4 cup sour cream
- 6 3/4 cup confectioners' sugar
- 2 teaspoons vanilla
- some milk on hand, to thin if needed
- 2 tablespoons chocolate chips
- In a metal bowl over barely simmering water, melt the chocolate and 3 tablespoons of butter; stir until smooth. Cool to room temperature.
- Meanwhile, preheat the oven to 375 F. Line the bottoms of two 8-inch round baking pans with parchment paper; grease the paper, too.
- In a bowl, cream the remaining butter with the sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the vanilla. In another bowl, whisk flour, baking powder, and salt; add to creamed mixture alternately with the sour cream, beating well after each addition.
- Remove 2 cups batter to a small bowl; stir in cooled chocolate mixture. Drop plain and chocolate batters by tablespoonfuls into the prepared pans, dividing the batter between the pans.
- Bake for 20 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans 10 minutes before removing to wire racks. Peel off the parchment, and let cool completely.
- When you have a feeling the the cake will be cool soon, begin on the frosting. In a large bowl, cream the sour cream with the confectioners' sugar until nice and smooth but thick. If it gets too thick and stiff, add the milk as needed to thin.
- If the cakes have rounded tops, level them with a serrated knife.
- Place one cake layer on a serving plate; spread with 3/4 cup frosting.
- Top with remaining cake layer. Apply a thin crumb coat and let chill for 20 minutes to lightly set.
- Now, put a nice dollop on the top of the cake. Drop the remaining chocolate on top, and spread the frosting in a circle so that it is woven with chocolate, too. Yum.
- Ice the sides with the remaining (plain) frosting.