I should probably use quotation marks and write this out as “Marble” Cake with White Chocolate Glaze because, as you can see above, the cake isn’t really marbled. Just one of a few things that went slight awry.
Here’s something that went right: I got one of those mixer blades that cleans the side of the bowl while it mixes (no more stopping the mixer to scrape the sides of the bowl) and it does exactly what it’s supposed to. I love it!
Some of the cake batter is mixed with cocoa, so you basically have a simple vanilla cake batter and some chocolate cake batter to swirl through and create the marbled effect.
This marbled effect is achieved by 1) dropping the two batters into the pan in a checkered pattern, and 2) swirling with a knife.
Although it looks like I’m on the right track above, the resulting cake isn’t very nicely marbled. A few things I’ll do differently next time:
- Use a smaller loaf pan than was instructed
- Not make as much chocolate batter
- Take way more care in making the checker layers
- Just a few swirls with the knife, don’t go overboard.
The cake smells really great while baking. Mine didn’t rise much, due to the loaf pan being too large for the small amount of batter. But at least it didn’t collapse.
The cake cools completely before being covered with a white chocolate glaze made with white chocolate, milk, and powdered sugar.
The white chocolate is melted in a double-boiler and then mixed with the other ingredients. Pretty quick and easy. Then it’s just poured on top (I left the cake on the cooling rack with a large piece of parchment paper underneath).
The cake itself is okay – nothing exciting. The glaze tastes just like white chocolate and is quite sweet. If my cake were taller and the swirling more pronounced, this would be a perfectly fine dessert at a lunch party.