Chocolate Marble Drizzle Cake

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup butter or 1 cup margarine, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 cup sour cream
• 1/2 tablespoon vanilla extract (or vanilla sugar)
• 1 tablespoon milk or 1 tablespoon water
• 1/2 cup cocoa
• 1/2 cup cream
• 3/4 cup dark chocolate chips
• 1 tablespoon butter

Recipe

• 1 preheat the oven to 350°f.
• 2 in a medium bowl, mix the flour, salt, baking powder and baking soda together.
• 3 cream butter and sugar together.
• 4 add eggs, one at a time, beating after each. continue beating until the mixture is light and cream colored.
• 5 add vanilla and milk or water.
• 6 add about one third of the flour mixture and mix until just combined.
• 7 add one half of the sour cream and mix. repeat with another one third of the flour, then half the sour cream, and then the remaining flour.
• 8 remove about one third of the completed batter to another bowl.
• 9 add cocoa to the two thirds portion of the batter, folding in with a spatula until smooth.
• 10 spoon one half the chocolate batter into a greased 9 inch springform.
• 11 then, spoon the vanilla batter on top of the chocolate batter in three or four pools. spoon on the remaining chocolate batter.
• 12 hold a knife vertically and cut through the batters to create a swirled effect. do not stir but cut the knife through batters every three-quarters of an inch or so to create the swirls.
• 13 bake for 50-60 minutes or until the cake tests done with skewer or toothpick inserted in the center.
• 14 remove the cake to a wire rack and let it cool for five minutes before removing the ring.
• 15 all chocolate variation:
• 16 skip the steps of removing part of the vanilla batter and swirling the two batters together. increase the cocoa by one tablespoon
• 17 chocolate frosting.
• 18 bring the cream to a boil.
• 19 place the chips in a medium bowl.
• 20 pour the hot cream over the chips and stir to melt.
• 21 add the butter and stir until smooth.
• 22 set the chocolate frosting aside to cool until it is of a thick pouring consistency. (the chocolate should barely pour.).
• 23 pour the chocolate over the cooled cake letting some of it drizzle down the sides.