大理石蛋糕都是家的喜庆。大理石cake looks slick when you slice into it and reveal the delicate pattern created when the two batters are swirled together. My first experience working with this type of mixture came about as the result of a marbled chocolate terrine that appeared first in the pages of the oldCook's Magazine, and then in my chocolate book. Everything about it was right—the texture, the flavor, the quantity of mixture in relation to the mold—everything, that is, except the marbling. Even when I barely mixed the white and dark chocolate mixtures, what I got was a few streaks of dark and white, and mostly a muddy combined color. After several frustrating attempts, I realized that I had too much dark chocolate mixture and I recast the recipe so there was twice as much white chocolate as dark and the terrine marbled perfectly. So this marble cake is proportioned in the same way: Rather than dividing the base batter in half, I like to remove about one third of it and add the chocolate. Thanks to my old friend Ceri Hadda, who shared her mother's recipe years ago.
Ingredients
Makes one 10-inch (25-cm) tube or Bundt cake, about 24 slices
BASE BATTER
CHOCOLATE BATTER
Step 1
1. Set a rack in the lower third of the oven and preheat to 325°F (160°C).
Step 2
2. In the bowl of an electric mixer, combine the flour, sugar, baking powder, and salt. Stir well by hand to mix. Add the butter. Beat the mixture on low speed with the paddle until the mixture is a smooth, heavy paste, 1 to 2 minutes.
Step 3
3. Whisk the eggs and rum together. On medium speed, beat 1/3 of the egg mixture into the flour and butter mixture. Beat for 1 minute.
Step 4
4. Stop and scrape down the bowl and beater. Add half of the egg mixture and beat for 2 minutes. Repeat with the other half.
Step 5
5. Remove the bowl from the mixer and using a large rubber spatula give the batter a final mix.
Step 6
6. For the chocolate batter, combine the rum, milk, and baking soda in a medium mixing bowl, Whisk well to dissolve the baking soda. Scrape in the chocolate and whisk it well. Add the 2 cups of base batter to the chocolate mixture and whisk well to combine.
Step 7
7. Scrape half the remaining base batter into the prepared pan and smooth the top. Cover with the chocolate batter, making it as even a layer as possible. Finally top with the remaining base batter and smooth the top. Use a wide-bladed table knife or a thin metal spatula to marble the batter: Insert the knife into the batter at the central tube, with the flat side of the blade facing you. Draw the blade through the batter to the bottom of the pan and up and out of the side of the pan closest to you, repeating the motion every inch or so around the pan, making a spiral in the batter, almost as though you were folding egg whites into it. Stop when you get back to the point where you started. Don't bother to smooth the top of the batter—it might disturb the marbling.
Step 8
8. Bake the cake until it is well risen and firm, and a toothpick or a small thin knife inserted midway between the side of the pan and the central tube emerges dry, about 1 hour.
Step 9
9. Cool the cake in the pan for 5 minutes, then invert a rack over it. Invert and lift off the pan. Cool the cake completely over the rack.
SERVING:这并不需要任何伴奏。
STORAGE:Wrap the cooled cake in plastic wrap and keep it at room temperature. Freeze for longer storage. Defrost the cake and bring it to room temperature before serving.
Leave a Review
Reviews (20)
Back to TopThis cake was a hit! There was too much batter for my Nordic ware Bundt pan and the cake overflowed in the oven, but that did not affect the flavor or texture of the cake. The rum makes it moist and the melted chocolate makes it extra special.
Gjjmg
Israel
1/1/2023
I make a Rom cake out of it>> And one cup of rum to the batter>> After it is baked put a Rum glaze on it ( Poke holes in cake with a fork ) and and pour over a Rum Glaze >> Cup of sugar with water and and add rum.
gary
Parkersburg WV
12/5/2021
This cake worked up beautifully and rose up over the edge of my 12 cup bundt pan so the resulting cake was gloriously tall. I put a light rum glaze over it while still warm (rum, sugar and butter heated briefly to dissolve sugar). I did take two suggestions from reviewers: I was a bit generous with the rum in the batter and used sour cream instead of milk. I used 50/50 All Purpose/unbleached pastry flour and caster sugar. Cake had a very smooth texture. Thank you Mr. Malgieri for this recipe! Definitely a keeper...
embth
Rochester
12/16/2015
After reading the comments, I made some changes and the result was a lovely cake that wasn't dry. Substituted the rum for milk, added 1 extra tbsp of milk, and used some oil instead of all butter. Everything else was exactly as the recipe stated. Baked perfectly at 60 minutes (took it out earlier but it wasn't ready).
Aucourant
UK
3/11/2014
What an interesting cake! Came out much denser and with a finer crumb than I expected. Chocolate half was much moister, but the whole cake was good - my family polished it off in a day and half. I skipped the rum and substituted vanilla and espresso.
exparker
Los Osos, CA
7/21/2013
Giving 3 forks bc I'm a very picky person. I made this twice. The first time I experimented and put a ton of Myers dark rum (1/4C-I think or 1/2) delicious. This time I tried to stick to the recipe- a little I used double the rum. I preferred the flavor of the rum but if you have family who doesn't want the heavy rum flavor stick to the recipe. I will def make this again.
Dana4
NY
3/30/2013
I decided to get an Epicurious account just to give this recipe 4 forks. Follow this recipe to the letter and you will create the ideal marble cake: soft, dense, and very finely grained, with rich chocolate flavor and a beautifully defined swirl. Ensure that the cake has time to rest overnight for the best flavor and texture.
Soupy_Twist
Cambridge, MA
5/24/2012
Very delicious. Here's a little film of my wife making one. Enjoy!! http://www.vimeo.com/20094642
paulchristopher
vancouver island
3/3/2011
Yes, this cake is very very dry, even with very careful baking. It might have been ok right out of the oven but I first tried it about 10 hours later (stored airtight). However, it is also quite pretty, with a nice flavor, so I don't want to give up on it until I try to work on it a bit. I might try the sour cream as suggested by some others.
RHammerbeck
New York
2/21/2011
Very good recipe! Super yum. I followed suggestions and added vanilla extract and some sour cream. Deeelish. Not overly sweet, but very rich. Becareful baking; 1 hour was a little too much for my cake. I would say check at 45 or 50 minutes.
likeraindrops
Miami, FL
8/27/2010
this cake does not work well with a tube pan at all. also the chocolate batter was much too thick and thus did not marble well. i think i might make this cake again, but making sure to use a bundt pan and maybe adding more milk or rum to the chocolate batter to make it not so thick.
MakingMyPointe
British Columbia, Canada
3/13/2010
I would like to make this cake however I noticed that the recipe does not call for baking powder or baking soda. Am I missing something?
saniram
New York
11/18/2009
I wrote a review on this recipe yesterday, and I feel as if I must amend what I said. The first day we ate the cake, we didn't like it. Last night I served it with a tiny bit of ice cream on the top to help cut the dryness that we found the first night. Well, believe it or not, the cake got better after aging a day. It really did. It may not be a cake I would bake again, but the second day it tasted much better than the first. Just a heads-up in case you are baking it to serve the same evening.
lhglenn
Fairfax Station, VA
11/12/2009
I have made quite a few bundt cakes, and this recipe is one I won't bake again. The cake is far too dry. I followed the directions exactly since this is the first time I've tried this one, but it is simply not worth the effort. Try the pumpkin-chocolate bundt if you want to make a delicious cake. This one is not.
lhglenn
Fairfax Station, VA
11/11/2009
Fantastic!!! This was my first marble cake ever and the result was amazing. The cake didn't last long in my house as everyone ate, even my father, who is not a fan of sweet things, kept coming into the kitchen to slice off a piece!!! I will surely make this over and over!!!
Anonymous
Tegucigalpa, Hn
9/11/2009
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