Recipe: Marble Layer Cake

the appetizer:

Get ready for the holidays with The Complete Baking Cookbook by George Geary, featuring recipes like Orange Cranberry Cookies; Marble Layer Cake; and Tiger Swirl Fudge.

Cookbook

Marble Layer Cake

Serves 10 to 12

If you love both chocolate and white cakes, this one will satisfy all your needs in one luscious cake.

Decorate with any of the following icings:

Old-Fashioned Chocolate Fudge Frosting (see below)
Bittersweet Fudge Frosting (page 233)
Buttercream Frosting (page 224)
Chocolate Cream Cheese Icing (page 225)
French Buttercream Frosting (page 227)
French Chocolate Buttercream Frosting (page 229)
Milk Chocolate Frosting (page 232)

Preheat oven to 350 degrees F (180 degrees C)

Two 9-inch (23 cm) round cake pans, sprayed with nonstick spray

4 cups cake flour 1 L
1 tbsp baking powder 15mL
1/2 tsp salt 2mL
1-1/4 cups cold water, divided 300 mL
1 tbsp vanilla extract 15mL
1-1/4 cups unsalted butter, softened 300 mL
2 cups granulated sugar 500 mL
6 egg whites 6
1/3 cup unsweetened Dutch-process cocoa powder, sifted 75 mL
Old-Fashioned Chocolate Fudge Frosting (below), optional

1. In a large bowl, whisk together flour, baking powder and salt. In a small bowl, stir together 1/2 cup (250 mL) of the water and vanilla. Set both aside.

2. In a mixer bowl fitted with paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add egg whites, one at a lime, beating for 1 minute between each addition. Using a wooden spoon, stir in flour mixture alternating with water mixture, making three additions of flour and two of water, just until blended.

3. Transfer about 1-1/2 cups (375 mL) of batter to another small bowl. Blend in remaining water and cocoa powder.

1. Divide white batter evenly between prepared pans. Using a spoon, drop six large puddles of chocolate batter over top of each pan of white batter. Using a small knife, drag through puddles in a spiral motion to create a marbling effect. Bake in preheated oven until a toothpick inserted into center comes out clean, 22 to 28 minutes. Let cool in pans on a wire rack for 10 minutes before transferring to rack to cool completely.

5. For best results for decorating, wrap cake layers in plastic wrap and freeze for 1 to 2 days. Decorate with Old-Fashioned Chocolate Fudge Frosting or any of the icings (in the book).

Old-Fashioned Chocolate Fudge Frosting

Makes about 3 cups (750 mL)

My favorite cake includes this frosting and dark chocolate layers.

Tip

Frosting can be stored, covered, at room temperature for up to 48 hours. If you refrigerate frosting, let it stand at room temperature for 20 minutes. Whip again in mixer until light and fluffy.

1/3 cup unsalted butter, softened 75 mL
1-1/2 tsp vanilla extract 7mL
1/2 tsp chocolate extract 2mL
4-1/2 cups confectioner's (icing) sugar 1.125L
10 oz bittersweet chocolate, melted and cooled 300 g
(see Melting Chocolate, page 250 of the book)

1. In a mixer bowl fitted with paddle attachment, cream butter, vanilla and chocolate extracts until light and fluffy, about 4 minutes.

2. Gradually add confectioner's sugar, mixing on low speed until it starts to blend into butter, about 2 minutes. Increase speed to high and whip until fluffy and light, about 4 minutes. Decrease speed to low and drizzle in cooled bittersweet chocolate. Increase speed to high and whip until fully blended, about 3 minutes.