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Marble Wonder Cake




Source of Recipe


internet


List of Ingredients




1/2 cup plus 1 tablespoon sugar
1/2 cup plus 1 tablespoon (1 stick plus 1 tablespoon) unsalted butter or margarine softened
1-3/4 cups cake flour
2 eggs plus 2 egg yolks
1-1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup milk or water
1/2 teaspoon vanilla extract
1/2 cup egg whites
1/4 cup sugar
1 pinch cream of tartar (optional)
6 ounces semisweet chocolate bits (about 1 cup)
Shortening for greasing pans
Flour for dusting pans



Recipe



In a large bowl, lightly cream or rub together the sugar, butter, and 1/2 cup of the flour. Beat in the eggs and egg yolks one at a time. Mix in the remaining 1-1/4 cups flour, baking powder, and salt. Slowly add the milk and vanilla, then beat thoroughly.

In a separate bowl, beat the egg whites into soft peaks. Slowly add the remaining 1/4 cup sugar and cream of tartar (if desired). Beat until stiff peaks form and the egg whites are shiny. Gently fold the whites into the cake mixture.

Meanwhile, melt the chocolate in a double boiler, in a microwave oven, or over a flame tamer. Let cool, then drizzle the melted chocolate in spirals over the top of the finished batter in the mixing bowl. With a spatula, quickly swirl the chocolate down through the batter to marbleize. Do not over-mix. See note.

Grease two 8 or 9" loaf pans, then line them with parchment or waxed paper and grease and flour-dust the bottom. Carefully scoop the batter into the prepared pans, filling them two-thirds full. In the bakery, we drizzled extra melted chocolate over the tops and ran some thin lines with a knife length-wise through the batter, creating a marbleized design.

Bake in a preheated 350°F oven until browned and the center feels firm when gently pressed with a fingertip, 45 to 60 minutes. Don't burn your finger on any hot melted chocolate that may be on top. (If you forget, welcome to the club.) Let cool for 5 to 10 minutes in the pans, then remove and let cool completely on wire racks.

You want to keep some chocolate from blending fully into the batter. When the cake is being eaten, folks are supposed to wonder how it was baked with strands of rich unmelted chocolate on the inside.