A perfect recipe for the all -time classic marble cake. This sour cream chocolate marble cake has the best of both worlds – Vanilla and chocolate. For the times when you cant decide which one to eat!
Chocolate marble cake has been one of my favourites for a very looong time! If you like more chocolate like i do, you can go ahead and add some good quality cocoa powder to the chocolate mix for some extra chocolaty flavour.
Also, you can increase or decrease the vanilla or chocolate batter as per your liking.
I came across this recipe in a recently acquired cookbook, The Baking Bible by Rose Levy Bernanbaum where its called ‘Marble in Reverse with custom rose blend ganache.’ Made a few tweaks and here is it. The most moist and tender sour cream marble cake.
Why SourCream?
The added creamy sour cream in the cake gives it moisture and flavour. It also gives the cake a fine crumb adding so much richness. The delicious buttery crumb with the intense chocolaty flavour in this sour cream chocolate marble cake is to die for!
Dont have sour cream? Check out how to make your own sour cream at home! Super easy homemade sour cream
Swirled batter, ready to bake.
Sour Cream Chocolate Marble Cake
Course: Cakes1
Big Loaf pan20
minutes40
MinutesA perfect recipe for the all -time classic marble cake. This sour cream chocolate marble cake has the best of both worlds – Vanilla and chocolate. For the times when you cant decide which one to eat!
Ingredients
130 g Dark Chocolate
90 g (about 5) Egg yolks, at room temp
180 g Sour Cream
2 tsp Vanilla extract
225 g All purpose Flour
170 g Unsalted butter, softened
20ml Flavouress Oil
225 g Sugar
1 tsp Baking powder
½ tsp Baking soda
A pinch of salt
Directions
- Preheat the oven to 175C/350F.
- Beat the softened butter till fluffy. Add sugar and beat well.
- Whisk the egg yolks and sourcream. Now add in the oil and mix well.
- Add the sourcream mixture to the butter and sugar. Beat it well.
- Sift the flour, baking powder, baking soda and salt.
- Add in the sifted flour to the batter in 3 batches.
- Add vanilla extract. The mixture will look a little heavy, which is fine.
- Divide the batter in 2 parts. Keep aside one (Vanilla) and mix the second part with the melted chocolate.
- Line a loaf pan with parchment paper.
- Now add scoops of both the vanilla and chocolate batters alternatively to the loaf pan making a random pattern, till the loaf pan is 3/4th full.
- Swirl the batter using a knife or a skewer.
- Bake in the preheated oven for 40-45 mins or till a skewer comes out clean on checking.
- Once baked, let it cool in the pan for 15 mins and then transfer to a wire rack to cool completely
Notes
- Beat the softened room temperature butter with sugar till fluffy as that will incorporate air into the batter.
- If you like more chocolate add some cocoa powder for a more chocolaty cake.
- Also, you can increase the chocolate or vanilla batter as per your liking.
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