Chocolate Marble Drizzle Cake

READY IN: 1hr 15mins
YIELD: 1 cake




  • Preheat the oven to 350°F.
  • In a medium bowl, mix the flour, salt, baking powder and baking soda together.
  • Cream butter and sugar together.
  • Add eggs, one at a time, beating after each. Continue beating until the mixture is light and cream colored.
  • Add vanilla and milk or water.
  • Add about one third of the flour mixture and mix until just combined.
  • Add one half of the sour cream and mix. Repeat with another one third of the flour, then half the sour cream, and then the remaining flour.
  • Remove about one third of the completed batter to another bowl.
  • Add cocoa to the two thirds portion of the batter, folding in with a spatula until smooth.
  • Spoon one half the chocolate batter into a greased 9 inch springform.
  • Then, spoon the vanilla batter on top of the chocolate batter in three or four pools. Spoon on the remaining chocolate batter.
  • Hold a knife vertically and cut through the batters to create a swirled effect. Do not stir but cut the knife through batters every three-quarters of an inch or so to create the swirls.
  • Bake for 50-60 minutes or until the cake tests done with skewer or toothpick inserted in the center.
  • Remove the cake to a wire rack and let it cool for five minutes before removing the ring.
  • All chocolate variation:
  • Skip the steps of removing part of the vanilla batter and swirling the two batters together. Increase the cocoa by one tablespoon
  • Chocolate frosting.
  • Bring the cream to a boil.
  • Place the chips in a medium bowl.
  • Pour the hot cream over the chips and stir to melt.
  • Add the butter and stir until smooth.
  • Set the chocolate frosting aside to cool until it is of a thick pouring consistency. (The chocolate should barely pour.).
  • Pour the chocolate over the cooled cake letting some of it drizzle down the sides.