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Best way to make a marble cake

post #1 of 6
7/18/12 at 6:32am
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So I'm making a marble cake for a friend this week. I've done a couple test cakes to get it right. But each time the cake comes out dry. I know I could use simple syrup but I'm trying to avoid it if I can. I've read different marble scratch cake recipes and they all seem pretty much the same.
"reserve 3/4 cup of batter and add 2tbsp of cocoa powder" is this the only way, I was talking to my mom and she suggested using melted chocolate instead of the cocoa powder. I don't have much more time to figure this one out, anyone have any suggestions?
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~*~Michelle J~*~

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post #2 of 6
7/18/12 at 6:58am
I had the same problem, which was even more pronounced because I usually reserve up to1/3 of the batter. I heat one part water and one part butter in the microwave together until the butter has melted into the water and then to that I add one part cocoa powder to make a slurry. Last, i add the slurry to my reserved batter. This has worked for me.
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post #3 of 6
7/18/12 at 7:08am
I just use my favorite vanilla recipe, and my favorite chocolate recipe-- and I spoon the chocolate into the vanilla and swirl around... perfect marble icon_smile.gif
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post #4 of 6
7/18/12 at 7:16am
I combine oil and cocoa, stir well, then use it with part of the batter.
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website www.BakingFix.com
blog www.BakingFix.com/thefix
Facebook http://www.facebook.com/MimiFix
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post #5 of 6
7/20/12 at 6:34am
I've made the marble cake from Rose's Heavenly Cakes, which just adds melted chocolate to part of the batter. It worked fine and wasn't dry.
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post #6 of 6
7/20/12 at 9:07am
Quote:
Originally Posted by MJbakes


"reserve 3/4 cup of batter and add 2tbsp of cocoa powder" is this the only way, I was talking to my mom and she suggested using melted chocolate instead of the cocoa powder. I don't have much more time to figure this one out, anyone have any suggestions?



It's not the only way.

Make a paste with the cocoa and boiling water--1 cup of each if you are doing more cakes. Let this cool to room temp before you start mixing the white batter.

Use the paste in the reserved 1/3 batter.
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