RECIPE: Succulent Chocolate Marbled Cake ~ 'Tis the season to be folly ... with all of your dietary regulations! Get fat or go home! So today on The Eternal Epicure, I bring you this sinful, this stunning, this succulent chocolate marbled cake that will love you like no man ever did so go 'head that pop that oven door open.
Ingredients (6 - 8 servings) 3/4 Cup of softened butter + two TBS for greasing 3/4 Cup of sugar 3 large eggs 1 tsp vanilla extract 2 tsp baking powder 3/4 Cup of all-purpose flour A pinch of salt 3 TBS of milk Chocolate paste (2 TBS of high quality cocoa pwder mixed with 2 TBS of hot water) 1/2 Cup of chocolate chips Method: 1. Grease a medium-sized bundt cake tin. Preheat oven to 170 degrees Celsius. 2. Cream butter and sugar until you reach a fluffy consistency. Mix in the vanilla extract. 3. Mix flour and baking powder and add in your pinch of salt. 4. Beat in one egg into your butter/sugar mixture and add a spoonful of your flour mixture. Continue until you had added the remaining two eggs and the remainder of your flour mixture. Add in your milk at the very end and stir until batter is smooth and supple. 5. Scoop a quarter of this batter into a separate bowl and add your chocolate paste. 6. Add a spoonful of each of the batters alternately to the tin and drag your spoon/spatula to create the marbled effect. Drop in your chocolate chips and continue adding alternate spoonfuls and dragging the mixture. 7. Bake for 40 - 50 minutes and test cake with a dry toothpick at the end of the time frame. 8. Cool cake in the tin for 20 minutes in the tin before turning it over on a cooling rack. Cool on rack overnight and dust with icing sugar in the morning,