![]() ![]() I ran a knife in a swirl through the cake in one direction once, then the opposite direction once and that was it.īake for 18-22 minutes, or until a toothpick inserted comes out clean.Ĭool. Use a knife to swirl the chocolate and vanilla batters together, being careful not to over combine them. Drop spoonfuls of batter over the top of the vanilla batter that is already in the cake pans. Add it to the batter that was set aside and gently fold together to combine. Then divide the remaining batter between the two cake pans and set them aside. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.Īdd half of the dry ingredients to the batter and mix until combined.Īdd the milk and vanilla extract and mix until well combined.Īdd the remaining dry ingredients and mix until well combined and smooth. Do not skimp on the creaming time.Īdd the eggs two at a time, mixing until well combined after each. Add the butter, vegetable oil, and sugar to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Combine the flour, baking powder and salt in a medium-sized bowl and set aside.Ĭream the butter. Prepare two 9 inch cake pans with parchment paper circles in the bottom and grease the sides. This batter will later be flavored with chocolate, and then you’ll swirl the two together. To get started making this Marble Cake, you’ll make the vanilla cake batter. Now that you know what you’ll need ingredients-wise, it’s time to get down to making this cake. Too much chocolate still messed with the texture more than I wanted it to. It added plenty of flavor and did a better job of maintaining the same cake texture between the chocolate and vanilla batters. I also messed around with the amount of melted chocolate used and decided that a little less melted chocolate went a long way. The bittersweet chocolate was perfect! Great chocolate flavor, but not overpowering or bitter. Next up was bittersweet chocolate, which is kind of a middle point between the 100% cocoa and semi-sweet, since it’s 60% cocoa. While it improved the texture of the cake, I found the chocolate flavor to not really be enough. I then tried semi-sweet chocolate, which is a favorite of mine in baking. Not to mention that it was a little more bitter tasting. It ended up not being my favorite option because it made the chocolate cake noticeably different in texture from the vanilla and was more dense and dry. I knew I wanted to use melted chocolate, so I initially started out using pure 100% chocolate. The chocolate you use actually makes a significant difference in the final texture and taste of the chocolate cake. The kind of chocolate was the first thing I played with. I find it gives the best flavor and texture to the chocolate cake portion. Bittersweet chocolate (60% cacao) – I strongly recommend sticking with bittersweet chocolate for this cake.Regular milk would work fine as a substitute. Buttermilk – I use powdered buttermilk.Butter adds the flavor you really love in a vanilla cake, while oil adds the ever important moisture. Unsalted butter – A combination of butter and vegetable oil are used to add both flavor and moisture to the cake.Be sure to scroll down to the recipe card below for specific amounts. The third photo shows an example of the slight variation between individual handmade chocolates.Here is a quick overview of what you’ll need to make this cake. This listing is for 1 glass chocolate as seen in the first photo. Each beautiful glass chocolate is signed (Hulet), dated and comes to you in a colorful gift box with an enclosure card telling a bit about the piece. The bottom of the chocolate is covered in felt to protect the surface it will sit upon. The glass chocolate measures 1.25" x 1.25" x 1" (slightly larger than an actual chocolate candy) and sits in a brown fluted glassine paper candy cup. They are also perfect and thoughtful gifts for yourself or your friends. Use them to create a unique display in a favorite heirloom dish or cabinet for your home or office. These pieces are created to tease, seduce, tempt and delight. We design our art glass delicacies to evoke memories of innocence, love and happy times. ![]() This inedible chocolate is from our 'Classic Collection' and is just one of our many chocolate treats. Meticulous attention to detail has gone into the construction of each of our pieces to enhance its appeal and collectibility. A handmade collectible solid glass swirl of dark chocolate & vanilla created from colorful glass utilizing flameworking techniques. ![]()
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