Chocolate Marble Cake Buttercake Bakery
Submitted by frick on January 23, 2012 at 9:32 pm
Description
The best chocolate cake I've ever made, greater than the sum of its' parts, this chocolate combination results in a cake that seems to have cream cheese in it. If you make any chocolate cake, make it this one. A circle members favorite!
| Recipe summary | |
|---|---|
| Yield | 16 servings |
| Source | Adaptation from the Buttercake Bakery, via the LA Times |
| File under | cake, chocolate |
Ingredients
Though my b'day was Friday, today I baked my cake, and a gosh darn great one it was even though it didn't come out of the pan very well. The important thing is the recipe and the combination of chocolate were a sum far greater than the parts. Serendipity as it were. I'm not the biggest fan of chocolate and made it 'cuz that's what my son and DH thrive on and I had bought some Premium chips I wanted to try. The combination of the Ghiradelli 60% Cacao Bittersweet chocolate chips and the other ingredients resulted in a flavor as if there were cream cheese in the recipe. This marble cake from the Buttercake Bakery, had received raves in the LA Times and I had the 12-cup bundt pan it requires so that was this morning's project. Since the recipe has already been published in the newspaper, I feel free to leave it here to make you drool, or bake . . .I have a couple of special notes on the chocolate, as well as thoughts on the sticking problem (entirely my fault). So here goes: If you don’t have a 12 cup bundt pan, use two loaf pans, checking them to approximate 6 cups each. Most of the cake comes out dark chocolate. Don’t know where the vanilla part went. . . . . It’s VERY rich and will probably replace all the chocolate cakes in my life forever and ever.
Buttercake Bakery’s Marble Cake
Total Time 1 ½ hours
Servings: 12-16
Adapted from the Buttercake Bakery
2 ½ cups sugar divided (1/2 cup for syrup; 2 cups for cake)
½ cup unsweetened cocoa powder **See Note below
¼ cup light corn syrup
2 ½ tsp vanilla extract, divided (1/2 tsp for syrup; 2 tsp for cake)
2 teaspoons baking powder
½ teaspoon salt
1 cup butter (8 ounces, 2 sticks), at room temp
4 eggs; at room temp
1 cup milk; at room temp
1 cup chocolate chips ** See Note below
Instructions
1. In a small saucepan, whisk together ½ cup of the sugar, the cocoa, corn syrup and ½ cup hot water. Bring just to a simmer, stirring to prevent cocoa or syrup from sticking to bottom of pan. Remove from heat and set aside to cool. When cool, add ½ tsp. vanilla. (I put mine in the frig to hasten cooling).
2. Heat the oven to 350 F. Butter and lightly flour a 12 cup bundt pan. The newer 10 cup pans are too small.
3. Combine the flour, baking powder and salt in a medium bowl and set aside. In a large mixer bowl, cream butter with 2 cups sugar until ight and fluffy. Add the eggs one at a time and mix in well. Add vanilla.
4. Gently mix in the flour in three parts alternating with the milk in 2 parts until the batter is light and smooth. Stir in chocolate chips.
5. Divide the batter into three parts. Stir the cooled (not chilled) chocolate syrup into 1/3 of the batter. Pour 1 part vanilla batter into bundt pan, following with chocolate batter and ending with last part vanilla batter. Gently swirl through all three layers with a knife to marbleize the cake.
6. Place in oven and bake about 1 hour, until a toothpick inserted in the center comes out clean, and when the cake springs back lightly when touched. (The toothpick may encounter a melted chocolate chip, so I removed the cake when it barely began to pull away from the sides of the pan)
7. Cool the cake on a wire rack and invert onto a serving plate. Dust the top lightly with powdered sugar.
**Note # 1. I put 1 tablespoon KA’s Black Cocoa in the measuring cup before filling it with generic cocoa (I have Hershey’s mixed with a can of Kroger cocoa).
**Note # 2. I feel a lot of the amazing flavor of the cake comes from the chocolate chips I used. -- Ghiradelli Premium 60% Cacao Bittersweet Chocolate Chips. Frankly, I’m going to buy these from now own. They are amazing and don’t cost a whole lot more than regular ones. They are a little larger and flatter; really cool shape. They are available in 1 pound packages at a good price at Smart & Final if you live in CA, NV or AZ.
A Baking Note: I used my outdoor convection oven, which browns the top too much, set at 325 F. I believe the release problem came from the hot air not properly circulating on the bottom of the cake pan. I also didn’t read the directions well enough, which said to let the cake cool in the pan. I’m used to cooling a cake 10 minutes and then removing it. So I blew it here. Maybe if the cake had cooled in the pan completely, it would have come out in one piece.
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Comments
The flour required for this
The flour required for this cake is 2 2/3 cups all-purpose flour originally made with supermarket bleached AP flour. See previous Buttercake recipe for the rest of the ingredients and instructions.
Note that this cake has stuck badly, so be generous with your "pan grease" or butter, etc. I had better results with turning it out after cooling on a rack for only 10-15 minutes, rather than the one hour cooling.
I am going to have to mess
I am going to have to mess with that recipe to make it more reliable, but it does taste good! The next time I make it, I am going to hold back 1 or two tablespoons of water from the syrup and add 1-2 more tbsp of cocoa to get a thicker syrup. Then, the chocolate part of the batter won't thin out so much and will stay suspended better.