I have read doing it two different ways. 1) marble together two cake batters, like vanilla and chocolate. 2) marble with one cake batter, and melted chocolate instead of the chocolate cake batter. Which bakes better, and tastes better? Is there another way to do it? I have made it several times with the two different batters...just wanted to make sure I am doing this right!
The times I have done it, I was doing it for larger cakes, so since I needed more batter, I would just mix the two vanilla and chocolate together. If I was doing a smaller cake, and didn't need two or more cake mixes then I'd probably pull some out of the vanilla and make it chocolate.
Thanks Texas I was making a 12in square so I made a chocolate recipe and filled the pan with what the single vanilla recipe wouldn't
How did it turn out?
I make my usual WASC recipe. Pour 3/4 of the batter into the pan. Add Hershey cocoa (I never measure...just eyeball it, when it looks really dark, I'm there) to the remaining 1/4 batter and mix very well. Then I randomly pour this on top of the white already in the pan and begin "swirling" it with a knife. I tap the pan on the counter a few times to "settle" the batter. That's it. The people who request my marble cake say it's delicious, so that's how I keep doing it.
I mix cocoa with oil, maybe 1/4 cup oil and 2 or 3 tablespoons cocoa. Then after I pour about 3/4 of the batter into the baking pan I add the cocoa/oil mixture to the remaining batter and mix well. The chocolate batter is then dropped onto the vanilla and swirled in. Using oil gives the chocolate a richer taste.