Marble Cake with Chocolate Frosting

Name: Marble Cake with Chocolate Frosting
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 113 grams bittersweet chocolate; 113 grams bittersweet chocolate, melted and cooled; 454 grams confectioners sugar; 1 large egg yolk (optional); 4 larges eggs, at room temperature; 710 milliliters sifted all-purpose flour, plus more for dusting; 473 milliliters granulated sugar; 118 milliliters heavy cream; 237 milliliters milk, at room temperature; 1 teaspoons salt; 1 pinch Pinch of salt; 227 grams unsalted butter, softened; 2 sticks unsalted butter, softened; 1 teaspoon pure vanilla extract; 2 teaspoons pure vanilla extract

You can never have too many dessert recipes, so give Marble Cake with Chocolate Frosting a try. This recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 11g of protein, 61g of fat, and a total of 1218 calories. This recipe serves 8. If you have heavy cream, bittersweet chocolate, egg yolk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Butter two 9-by-2-inch round cake pans and line with parchment paper; butter and dust with flour. In a bowl, mix the 3 cups of flour, baking powder, and salt. In a cup, mix the milk with the vanilla.

Ingredients you will need

Baking Powder

Vanilla

Butter

All Purpose Flour

Milk

Salt

Equipment you will use

Baking Paper

Bowl

In a standing mixer fitted with the paddle, beat the butter at medium speed until light and creamy.

Ingredients you will need

Butter

Equipment you will use

Blender

Add the sugar and beat until fluffy, 4 minutes. Beat in the eggs, one at a time, scraping down the bowl. Beat in the dry ingredients in 3 batches, alternating with the milk mixture and scraping down the bowl.

Ingredients you will need

Sugar

Egg

Milk

Equipment you will use

Bowl

Mix 2 cups of the batter with the melted and cooled bittersweet chocolate. Scrape the remaining batter into the pans. Dollop the chocolate batter over the batter in the pans and swirl with a knife.

Ingredients you will need

Bittersweet Chocolate

Chocolate

Equipment you will use

Knife

Bake in the lower third of the oven for about 35 minutes, until springy.

Equipment you will use

Oven

Let cool for 15 minutes, then run a knife around the edges and invert onto a rack. Peel off the paper, turn the cakes upright and cool completely.

Equipment you will use

Knife

Melt the bittersweet chocolate in 1/4 cup of the heavy cream and let cool. In a standing mixer fitted with the whisk, beat the butter and egg yolk at medium-high speed until creamy. Beat in the sugar at low speed. Beat in the remainder of the cream, vanilla, and salt, then beat at medium-high speed until fluffy, 3 minutes longer. Beat in the cooled chocolate cream.

Ingredients you will need

Bittersweet Chocolate

Cream