We’re nearing the final stages of putting together the new Yankee cookbook (due out in October), and I’m having a hard time letting go. Looking through our archives, I keep discovering even more recipes to test and add to the collection, but we’ll soon be in the studio with Heath Robbins and Catrine Kelty making […]
By Amy Traverso
Jun 14 2012
We’re nearing the final stages of putting together the new Yankee cookbook (due out in October), and I’m having a hard time letting go. Looking through our archives, I keep discovering even more recipes to test and add to the collection, but we’ll soon be in the studio with Heath Robbins and Catrine Kelty making beautiful pictures of the food, at which point the gate will be closed.
But a few recipes have made it into the book at this 11th hour. One is a delicious marble cake that I made today. Do you remember eating marble cakes? I do. My aunt Madeline was a talented baker and marble cakes were typical Sunday dinner fare. They’re so flavorful and pack such a visual punch with just a little extra effort. I think it’s time to bring them back into our regular repertoires.
To start, whisk together the flour, baking powder, and salt. Then, in the bowl of a standing mixer or, if using a handheld mixer, in a large mixing bowl, cream the butter and sugar until light and fluffy, 3 to 4 minutes.
Add vanilla and mix, then add eggs one at a time, mixing well after each.
Add one-third of the dry ingredients.
Then add half the milk.
Repeat, scraping down bowl periodically. Add remaining third of the dry ingredients and mix until combined.
Divide the batter into two bowls. Add the melted chocolate and baking soda to one of the bowls and stir until evenly combined.
To make the marble effect, drop the batters into the prepared pan by the heaping tablespoon, alternating between chocolate and vanilla batches. Try to distribute the batter evenly around the pan (you’ll see that my 4-year-old “helper” was having fun with this step).
Once all the batters are in the pan, bang it several times on the counter to make the batter level.
Use a thin knife to swirl through the mixture several times.
Bake until a cake tester comes out clean and the cake is fragrant, 1 hour to 1 hour 15 minutes. Run a knife around the edges, unmold onto a wire rack and let cool completely.
While cake is cooling, make the glaze: Melt the baking chocolate with the butter in a small saucepan or in the microwave. Add the confectioners’ sugar, boiling water, and vanilla at the same time and whisk until smooth. If the glaze seems to thick, add a bit more water. If it’s too thin, add some more sugar.
When cake is cool, set the rack over a baking sheet or cutting board. While the glaze is still warm, pour it evenly over the cake, letting it drip down the sides and onto the sheet.
Let the cake sit 5 minutes before serving.
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