bfranzen Posted 14 Aug 2009 , 2:09am
post #1 of

I bake all of my cakes from scratch. I have a chocolate recipe from CC that I love and I have a yellow recipe I really like. However I can't just use the two recipes to make a marble cake because the chocolate batter has a cup of boiling water in it, making it really thin.

So, I'm thinking that I should add some cocoa or baking chocolate, etc. to my yellow recipe to make marble cake. Any thoughts on what kind of chocolate to add, how much, etc.? Or if I'm way off base here, how can make a marble cake from scratch?

Thanks!

4 replies
Doug Posted 14 Aug 2009 , 2:28am
post #2 of

use your existing chocolate cake recipe as a guide.

does it call for a 1/4 cup? 1/2 cup, etc. to make a full batch?

knowing that....

decide -- are you going to take 1/3? 1/2? of the yellow batter and make it chocolate.

adjust the amount of cocoa powder accordingly.

example:

if chocolate cake recipe calls for 1/2 cup cocoa
and you're going to use 1/2 the yellow batter...

then 1/2 of 1/2 is 1/4 cup of cocoa.

now of course you can adjust to taste (lighter or for me darker!) as you wish.

JanH Posted 14 Aug 2009 , 2:30am
post #3 of

Highly rated marble cake recipe:

http://allrecipes.com/Recipe/Marble-Cake-I/Detail.aspx

HTH

katwomen1up Posted 14 Aug 2009 , 2:31am
post #4 of

That's how I make my marble cakes. Add what ever kind of chocolate you like. I add it until I like the taste . I used the Ghirardelli Hazelnut hot cocoa powder and it was great.

arosstx Posted 14 Aug 2009 , 2:46am
post #5 of

Same here. I make yellow cake as usual, then pull out about 1/4 to 1/3 of however much batter I have and add cocoa powder, then stir well. Procede as usual to fill pans w/ the yellow, then "blop" the now-chocolate batter over the yellow, then swirl with a knife and bake as directed. Always works for me!

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