If you mix it, then it's chocolate cake marbled with yellow or white cake. If you just add the chocolate it may a) just be ribbons of chocolate that might disappear into the cake, b) be firm when it cools (if it stays liquid) or c) just disappear into the cake and not really look marbly.
I would mix it into a cup of batter. That's what all the marble recipes do.
okay then! you asked for it!!!!!! LOL
the cake came out "okay"....does yours ever come out with a "crispy/crunchy" like top?
and also...it didn't appear that the "marbling" effect reached all the way down into the cake....it looks as if the bottom part of the cake has no chocolate.. ??!!!!!!!
Re: the top- yes, I think so. But I don't generally pay much attention as I'm usually leveling it off. I think that might come from the temperature you were baking at. You were baking a large cake. Did you drop your temperature?
Re the chocolate - it all depends on how you do the marbling. I've done it where I will alternately drop the two batters into the ban and then swirl a knife through it. I've also done it where I've put all of the main batter in and then dropped spoonfuls of the chocolate over it and then swirl. There are pros and cons of both. Pros on the first is that you get larger sections of chocolate if that's what you want, but that can also be a con, and it doesn't look so marbled. Pros on the second is that it looks really nice and swirly without big chocolate patches but the con is what you experienced where there doesn't appear to be chocolate down to the bottom.
But that's not necessarily a bad thing really. I prefer the second method because it does look more swirly. Remember, the marble is more effect than flavour as the main flavour is your main colour.
I wouldn't really worry about it. I'm sure it's fine.
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