“Mom, what should we make today?”. During the last 6 months, this has become a phrase I hear increasingly frequently from my oldest. Something about the combination of more time at home together and his age has led to a renewed interest in baking and cooking from him.
No matter how busy I am or how many treats we’ve already baked in a week, I have a hard time resisting his requests. Because how can I turn down that time in the kitchen together? Moments of teaching him of how to measure flour correctly, how to cream butter, how to know when a cake is done. And how to not make a disaster doing it all. But more than that, moments of discussing the book he is reading, what places he most wants to travel to, or what architecture style he would like his future home (anyone else watching a lot of Grand Designs lately?).
So one afternoon, rather than checking off one more to do, we made this milk chocolate and vanilla marble cake instead.
- Cake:
- 2¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup butter, at room temperature
- 1½ cups sugar
- 2 eggs, at room temperature
- 1 tablespoon vanilla
- 1¼ cups buttermilk
- ⅔ cup milk chocolate chips
- Milk Chocolate Glaze:
- ½ cup milk chocolate chips
- 2 tablespoons butter
- 1 tablespoon light corn syrup
- Pinch of sea salt
- For the cake:
- Preheat oven to 350 degrees F. Generously spray a 10 inch bundt pan with non-stick cooking spray.
- Stir together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, beat butter until lightened in color and creamed. Add sugar and beat until fluffy. Add eggs, one at a time, and beat until well combined. Add vanilla and beat until combined.
- To the creamed mixture, alternately add ⅓ of reserved flour mixture, then ½ of buttermilk, then ⅓ of reserved flour mixture, then ½ of buttermilk, then final ⅓ of flour mixture, beating between each addition until just barely combined. Take out 2 cups of batter and reserve in a small bowl. Dump remaining batter into prepared pan.
- Gently melt ⅔ cup chocolate chips (can melt in microwave gradually, cooking for about 15 seconds at a time, stirring in between, until melted). Stir melted chocolate into the reserved 2 cups of batter, stirring until combined. Dump chocolate batter onto vanilla batter in pan. Run a knife through the mixture until swirled slightly.
- Bake in preheated oven for 45-50 minutes, or until cake is set and toothpick inserted near the center of the cake comes out clean. Cool about 15 minutes, then remove cake from pan by inverting onto a plate.
- For the Glaze:
- While the cake cools, heat together all the glaze ingredients, whisking frequently, until smooth. Drizzle over cooled cake.
Leave a Reply