

Once added, increase to high speed and beat for 3 full minutes. Add confectioners’ sugar, cocoa powder, salt, vanilla, and cream with the mixer running on low. Make the frosting: With a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute.Remove cakes from the oven and allow to cool completely in the pans set on a wire rack. During bake time, loosely cover the cakes with aluminum foil if you find the tops are browning too quickly. Bake the layers for 22-27 minutes, or until a toothpick inserted into the center of one cake comes out clean.Using a knife, swirl the two batters together. Pour an even layer of the yellow batter into each cake pan.Pour chocolate into the 1 cup of yellow batter you set aside and stir until combined.

Melt 4 ounces of chocolate in the microwave, stopping and stirring every 20 seconds until completely smooth.
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Sally’s recipe post has a ton of tricks and tips and info about how and why this recipe came to be. You make one yellow cake batter and stir melted chocolate into part of it to make the chocolate part.

One of my favorite things about this was the discovery that I did not need to make two different batters. You have to use a real, good quality chocolate bar- not chocolate chips or cocoa powder. You have to use room temperature ingredients. I topped mine with chocolate fudge frosting, but you could top it with vanilla if you are going for a little less chocolate. It is a rich, buttery yellow cake swirled with chocolate cake made with real Lindt chocolate bars- not cocoa powder, and it is completely amazing. So when I saw a recipe from Sally’s Baking Addiction where she actually made like 2 dozen cakes trying to find the very best marble cake recipe ever I was totally sold and had to try it. I’ve never attempted a marble cake before, but it has always looked good to me.
