Marmorkage (Marble Cake)

I actually made this last month for the local American Legion Cake Raffle.  I bake a cake a couple times a month, donate it for their cake raffle, which raises money to benefit local activities. 
I'm told my cakes are a hit.
Hey, I like baking, and don't need to eat all that I bake, so I give it away.
One of my favorite cakes growing up was a Marmorkage.  You might recognize it as a Marble Cake.  There was just something magical about the combo, rich dark chocolate and white cake together.   Traditionally it's not served with Ganache on top, but I figured a little more chocolate wouldn't hurt.
Right?  There is no such thing as too much chocolate. 

I think everyone should have at least one good marble cake recipe in their cooking arsenal.  And this one is fantastic.
Use an ice cream scoop to place alternating scoops of chocolate and white batter into a tube pan, alternating layers, as in put some chocolate on top of the white, and white on top of the chocolate.

 Smooth over the top a little to mix the batters.

 Bake the cake and inhale deeply when taking it out of the oven.

 Admire the cake as it's resting after its' sojourn in the oven.  Let it sit until totally cool

And with a drizzle or more of Ganache, it's hard to say no to this beauty.

yield: 1 coffee cakeAuthor: Sid's Sea Palm Cooking (adapted from My Danish Kitchen)print recipe

Marmorkage (Marble Cake)

prep time: 10 MINScook time: total time: 10 mins

This is a rich decadent take on Marble Cake.

INGREDIENTS:

• 8 oz. Butter
• 1 cup sugar
• 4 eggs
• 2 1/2 cups flour
• 2 teaspoons baking powder
• 2 teaspoons Vanilla Extract
• 1/2 cup greek yoghurt
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons extra dark cocoa powder
• 2 tablespoons whipping cream

Ganache

• 1/2 cup whipping Cream
• 1/2 cup chocolate chips

INSTRUCTIONS:

1. Preheat oven to 350 degrees. Spray a bundt pan with cooking spray and flour it well, and dump out the excess flour. Beat the butter and sugar together for about 10 minutes, or until the sugar has dissolved into the butter and it is light in color. Add the eggs one at a time and beat well in-between each one. Sift the flour and baking powder together. Mix the whipping cream and yogurt together. Add 1/2 the flour to the mixing bowl, then add the yogurt to the bowl, and finish with the flour, mixing at low speed blending only until it's all mixed. Take half the batter out and place in a separate bowl. Add the cocoa powder to half the batter and mix well. Using an ice cream scoop, scoop alternating white and chocolate batter into the floured bundt pan. Finish by smoothing the top a little before placing in oven. Bake for 35-40 minutes or until a toothpick inserted into the cake comes out clean. Let cake cool in pan and then invert it onto a serving platter.

Ganache

1. Heat the 1/2 cup whipping cream to boiling, either in the microwave or on the stove top. Pour over chocolate chips, let stand for 10 minutes and then whisk together. Pour over the cooled cake, in a pretty pattern and serve.

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