Most marble cakes are yellow cake with swirls of chocolate.
|bittersweet chocolate, 60% to 62% cacao, chopped||.|
|pure vanilla extract||.||.|
|bleached cake flour (or bleached all-purpose flour)|
|baking powder, preferably Argo (see Notes)||.|
|fine sea salt||.|
|unsalted butter (65° to 75°F/19° to 23°C)|
One 10 cup metal fluted tube pan (see Notes), coated with baking spray with flour
Twenty minutes or longer before baking, set an oven rack in the lower third of the oven and
In a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or in the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the container touch the water), heat the chocolate until almost completely melted. Remove the chocolate from the heat source and stir until fully melted. Let it cool until it is no longer warm to the touch but is still fluid.
In a medium bowl, whisk the egg yolks,
In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, baking soda, and salt on low speed for 30 seconds. Add the butter and the remaining sour cream. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl. Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides. Transfer just under one-third (
Scrape the melted chocolate into the remaining batter in the mixer bowl and mix on low speed just until uniform in color.
Spoon slightly more than one-third of the chocolate batter (
In order to maintain distinct bands between the batters, spoon dollops of batter, pushing them off the spoon, letting them drop onto the batter beneath. Then use the offset spatula to press down the batter to form a ring. The layering of the bands has to be done in a timely manner to minimize the activation of the baking powder.
Spoon about one-quarter of the yellow batter (
Spoon a little less than one-third of the remaining chocolate batter (
Spoon a little less than half of the remaining yellow batter (
Spoon a little less than half of the remaining chocolate batter (
Spoon the remaining yellow batter in a ring over the chocolate batter.
Finish by spooning the remaining chocolate batter over the yellow batter and spread it evenly to reach the sides and middle of the pan.
Let the cake cool in the pan on a wire rack for 10 minutes. Loosen the cake by jiggling it up and down until it moves slightly. Invert it onto a wire rack that has been lightly coated with nonstick cooking spray. Cool completely before glazing or wrapping airtight.
Set the cake on a serving plate. Pour the glaze evenly over the top of the cake, letting it drip down the sides and pool slightly on the serving plate.
Airtight: room temperature, 2 days; refrigerated, 5 days; frozen, 2 months.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.