Chocolate marble layer cake recipe (with gluten free option)


Lisa Horel
July 20, 2010 9:01PM (UTC)

Chocolate marble layer cake (with gluten-free option)

Ingredients

  • 2¼ cups cake flour or Featherlight gluten-free flour, sifted
  • 1 teaspoon xanthan gum (if using gluten-free flour)
  • 1 cup almond flour sifted
  • 2 teaspoons baking powder
  • Pinch salt
  • 2 sticks unsalted butter, softened
  • 2 scant cups white sugar (superfine works well)
  • 6 eggs
  • 1 teaspoon vanilla flavoring
  • 1 teaspoon almond flavoring
  • ½ teaspoon fiori di sicilia (a citrus-vanilla extract)
  • 2/3 cup cream
  • 2/3 cup milk
  • ¾ cup boiling water
  • 2/3 cup valrhona unsweetened cocoa, sifted
Advertisement:

Directions

  1. Preheat oven to 350 degrees. Butter bottom and sides of two 8-x-3- or 9-x-2-inch round cake pans. Line with parchment and butter. Coat with flour. Tap out excess.
  2. In a bowl, whisk together sifted flours, xanthan gum (if using), baking powder and salt. In a stand mixer, cream butter and sugar until pale and fluffy. Add eggs, one at a time. Add flavorings. Mix together milk and cream. Add flour and milk-cream mixture alternately until incorporated, being careful not to overmix.
  3. In a bowl, mix sifted cocoa with boiling water until it is sludge. Scoop about 3 cups of the batter into the chocolate mix. Whisk until incorporated.
  4. Alternate scoops of chocolate and vanilla batter in baking pan until both pans are filled evenly. Using a butter knife, gently draw a figure 8 to marble the batter.
  5. Tap pans on counter to settle the contents and remove air bubbles. Give pans a quick shake and place in oven. Bake about 35 minutes until lightly brown or toothpick comes out clean.
  6. Cool 5 minutes and turn out on a rack. Cool completely.
  7. Cut each layer in half.
  8. Brush with simple syrup, if desired, and frost with your favorite: dark chocolate glaze, ganache, buttercream or combination.

Notes: To marble correctly, don’t mush the knife through when you make that figure 8. Make sure to draw distinct lines, and working it less is more. Really. In the photo, I used both ganache and buttercream just because I wasn’t sure which I wanted. Next time I will use a thinner layer of ganache between the layers and pour a glaze over the top and sides. Still, there is no such thing as too much chocolate.

Bon appétit, and let us eat cake.


Lisa Horel

MORE FROM Lisa Horel

Related Topics ------------------------------------------

Food Recipes

BROWSE SALON.COM
COMPLETELY AD FREE,
FOR THE NEXT HOUR

Read Now, Pay Later - no upfront
registration for 1-Hour Access

Click Here
7-Day Access and Monthly
Subscriptions also available
No tracking or personal data collection
beyond name and email address

•••






Fearless journalism
in your inbox every day

Sign up for our free newsletter

• • •