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White and Dark Chocolate Marble Cake Recipe

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★★★★★

4.8 from 137 reviews

This White and Dark Chocolate Marble Cake is a decadent dessert combining the rich flavors of bittersweet dark chocolate and creamy white chocolate in a beautiful marbled pattern. Moist and tender with a subtle hint of vanilla and cocoa, this cake is perfect for special occasions or an indulgent treat.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups (210g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon cocoa powder, sifted

Wet Ingredients

  • 3/4 cup (170g) unsalted butter, at room temperature
  • 1 cup (200g) granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2/3 cup (160 ml) buttermilk or sour cream

Chocolate

  • 140g (5 oz.) white chocolate, melted
  • 120g (4 oz.) bittersweet chocolate, melted

Instructions

  1. Prepare Pan: Preheat your oven to 325°F (160°C). Butter a loaf pan (either 9×5-inch or 8.5×4.5-inch) and line it with parchment paper to ensure easy removal of the cake after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later.
  3. Cream Butter and Sugar: Using an electric mixer fitted with a paddle attachment or a handheld mixer, beat the unsalted butter and granulated sugar on medium speed for 4-5 minutes until the mixture becomes light and fluffy.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed butter and sugar, ensuring each egg is fully incorporated before adding the next. Scrape the sides and bottom of the bowl as needed. Then, add the vanilla extract and mix to combine.
  5. Combine Dry and Wet Ingredients: On low speed, add the flour mixture in three additions, alternating with the buttermilk or sour cream in two additions. Begin and end with the flour mixture. Be careful not to overmix to keep the batter tender.
  6. Divide and Flavor Batter: Split the batter evenly into two bowls, ideally using a food scale for accuracy. Gently fold the melted white chocolate into one half, and fold the melted bittersweet chocolate along with the sifted cocoa powder into the other half.
  7. Layer Batter in Pan: Alternate dollops of the white chocolate and dark chocolate batters into the loaf pan, placing them side by side and layering on top of each other like a chessboard. Insert a knife all the way down into the batter and swirl gently to create a marble effect, being careful not to overmix.
  8. Bake: Place the pan in the preheated oven and bake for about 90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  9. Cool Cake: Let the cake cool slightly in the pan before removing it. Then transfer the cake to a wire rack to cool completely. Alternatively, you can let it cool in the pan if preferred.
  10. Serve and Store: Serve the cake at room temperature. It can be refrigerated for up to 5 days or frozen for up to 2 months. To thaw, leave it covered on the counter or overnight in the fridge.

Notes

  • Room temperature ingredients ensure better mixing and fluffier cake texture.
  • Using a food scale to divide batter helps achieve an even marble effect.
  • Do not over-swirl the batter to maintain distinct chocolate layers and marbling.
  • If buttermilk is unavailable, sour cream is an excellent substitute.
  • The cake keeps well refrigerated and its flavor deepens over a day or two.
  • When freezing, wrap the cake tightly to avoid freezer burn.

Keywords: Marble cake, white chocolate cake, dark chocolate cake, chocolate dessert, homemade cake, loaf cake, chocolate marble dessert

Find it online: https://annakocht.com/white-and-dark-chocolate-marble-cake-recipe/