Gourmet Galley: Homemade cake a Fathers’ Day treat _lowres

Advocate staff photo by TRAVIS SPRADLING -- Surprise Dad with Marble Cake.

ADVOCATE-TESTED RECIPE

Marble Cake

Serves 10. This recipe is from Stephanie Jaworski of Joy of Baking.com.

5 ozs. bittersweet or semisweet chocolate, chopped

1 tbl. brewed coffee, optional

2¼ cups all-purpose flour

2½ tsps. baking powder

¼ tsp. baking soda

½ tsp. salt

¾ cup unsalted butter, room temperature

1¼ cups sugar

3 large eggs, room temperature

1½ tsps. pure vanilla extract

1?3 cup sour cream or plain yogurt, room temperature

½ cup milk, room temperature

1. Preheat oven to 350 F and place rack in center of oven. Butter or spray with a nonstick spray a 10-inch Bundt or tube pan.

2. In a heat-proof bowl placed over a saucepan of simmering water, melt the chocolate with the coffee. Remove from heat and set aside o cool to room temperature.

3. Meanwhile, in a separate bowl, sift or whisk together the flour, baking powder, baking soda and salt.

4. In the bowl of your mixer (or with hand mixer), beat the butter until smooth. Gradually add the sugar and continue to beat until the mixture is light and fluffy (about 3-5 minutes). Scrape down the sides of the bowl as needed. Add eggs, one at a time, beating well after each addition. Beat in the vanilla extract and sour cream.

5. With the mixer on low speed, alternately add the flour mixture and the milk to the batter in three additions, beginning and ending with the flour. Remove a little more than half of the batter and place into a separate bowl. To the remaining batter stir, or beat, in the melted chocolate. Place the batters into the prepared Bundt pan by alternating spoonfuls of vanilla batter with the chocolate batter. Then, with the end of a wooden skewer or knife, gently draw swirls through the batter. Don’t over mix.

6. Bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool for about 20 minutes before removing the cake from the pan to cool completely. Can dust the top of the cake with cocoa powder or powdered sugar.

7. Serve warm or at room temperature. This cake is best the day it’s made, but it will keep for a couple of days at room temperature or it can be frozen.