Rose's Baking Basics

Marble Cake

Serves 12 to 14

Oven Temperature: 350°F/175°C

Baking Time: 50 to 60 minutes

Baking Equipment: One 10 cup metal fluted tube pan, coated with baking spray with flour

The sour cream base of this cake gives it an exceptionally fine texture and fabulous flavor.

unsalted butter	255 grams	18 tablespoons (2 sticks plus 2 tablespoons)
6 (to 9) large egg yolks (see Baking Pearl)	112 grams	¼ cup plus 3 tablespoons (103 ml)
dark chocolate, 60% to 62% cacao, chopped	85 grams	3 ounces
full-fat sour cream	242 grams	1 cup, divided
pure vanilla extract	.	2 teaspoons (10 ml)
bleached cake flour	300 grams	3 cups (sifted into the cup and leveled off)
OR		OR
bleached all-purpose flour)		2⅔ cups (sifted into the cup and leveled off)
sugar, preferably superfine	300 grams	1½ cups
baking powder	4.5 grams	1 teaspoon
baking soda	4.1 grams	¾ teaspoon
fine sea salt	6 grams	1 teaspoon

Preheat the Oven

▪ Twenty minutes or longer before baking, set an oven rack in the lower third of the oven. Set the oven at 350ºF/175ºC.

Mise en Place

▪ Thirty minutes to 1 hour ahead, set the butter and eggs on the counter at room temperature (65º to 75ºF/19º to 24ºC).

▪ Melt the chocolate: About 30 minutes ahead, melt the chocolate: In a small microwavable bowl, stirring with a silicone spatula every 15 seconds, heat the chocolate until almost completely melted. (Alternatively, melt the chocolate in the top of a double boiler over hot, not simmering water—do not let the bottom of the container touch the water—stirring often with a silicone spatula.) Remove the chocolate from the heat source and stir until fully melted. Let it cool until it is no longer warm to the touch but is still fluid (80º to 85ºF/27º to 29ºC).

Make the Batter

1. Into a 2 cup measure with a spout, weigh or measure the egg yolks. Add 60 grams/¼ cup of the sour cream and the vanilla and whisk just until lightly combined.

2. In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, baking soda, and salt on low speed for 30 seconds.

3. Add the butter and the remaining sour cream. Holding the beater with your hand, mash the butter and sour cream into the flour mixture so that it doesn’t jump out of the bowl when beating. Then reattach the beater and mix on low speed until the flour mixture is moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.

4. Starting on medium-low speed, gradually add the egg mixture to the batter in three parts, beating on medium speed for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl.

5. Remove almost one-third of the batter (354 grams/1½ cups) to a bowl and stir in the melted chocolate until uniform in color.

6. Spoon one-third of the remaining batter into the prepared pan. Top with dollops of half the chocolate batter. Spread it gently but evenly. Top with half the remaining plain batter and then with dollops of the remaining chocolate batter. Spread it evenly. Top with the remaining plain batter, spreading it evenly over the top.

7. Use a regular tablespoon to marbleize the batter lightly: Dip in the tablespoon, without touching the bottom or sides of the pan, and lift up the batter in a folding motion like the roll of a wave. Repeat this motion 6 to 8 times, all around the pan. Smooth the surface.

Bake the Cake

8. Bake for 50 to 60 minutes, or until a cake tester inserted between the tube and the side comes out clean and the cake springs back when pressed lightly in the center. During baking the cake will rise above the center tube, but on cooling it will be almost level with the sides of the pan. The cake should start to shrink from the sides of the pan only after removal from the oven.

Cool and Unmold the Cake

9. Let the cake cool in the pan on a rack for 10 minutes. Use a small sharp knife to dislodge the cake inside the rim of the pan. Loosen the cake by jiggling it up and down until it moves slightly. Invert it onto a wire rack coated with cooking spray. Cool completely before wrapping airtight or glazing (see Make This Recipe Your Own).

Store Airtight: room temperature, 3 days; refrigerated, 1 week; frozen, 3 months.

Baking Pearl

The ratio of white to yolk in an egg can vary to such a degree that you may need as few as 6 or as many as 9 eggs for this recipe. It is therefore advisable to weigh or measure the separated yolks and add or reduce if needed.

Make This Recipe Your Own

If desired, glaze the cake with 184 grams/⅔ cup of Ganache Drizzle Glaze.

Making Marble Cake