When it comes to Halloween I’ve never been one for all the food coloring and gore, instead I think it’s more appetizing to go dark and mysterious. Let’s face it, Halloween is really all about the chocolate right?
That’s why I love my Chocolate Marble Cake Recipe, it’s a little mysterious looking and eerie looking but at the same time, rich, and decadent. My kind of Halloween treat!
For a step-by-step tutorial of this recipe you can watch my video below. SUBSCRIBE TO MY YOUTUBE CHANNEL and never miss a recipe (it’s free!) and new videos post on Saturdays!
- 1 cup (240g) butter, softened
- 2 ½ cups (500 g) sugar
- 6 eggs, room temperature
- 1 tsp (5 ml) vanilla
- 2 ¾ cups (330 g) sifted flour
- 1 tsp (5ml) salt
- 1 tsp (5 ml) baking soda
- 1 cup sour cream (240 ml), room temperature
- 8 oz (230 g) bitter-sweet chocolate, melted
- FOR GLAZE:
- 6 oz (169 g) semi-sweet chocolate
- ½ cup (120 ml) heavy cream
- 2 tbsp (30 ml) chopped pecans
- Preheat oven to 350F(176C) degrees.
- Spray Bundt pan with baking spray.
- Whisk together the flour, salt and baking soda and set aside.
- Cream together butter and sugar until very light and fluffy.About 5-7 mins.
- Add the eggs to the butter mixture, 1 at a time. For a quick way to warm up eggs to room temperature, place them in a bowl with warm water for 5 mins while butter is creaming together).
- Add the eggs 1 at a time, scrapping down the bowl as needed, so that the eggs are well incorporated.
- Then add the flour mixture to the batter in thirds, alternating with a spoonful of the sour cream. just until combined, being careful not to over mix! (or your cake will be tough)
- Separate half of the batter and put it in a separate bowl. To that stir in the melted chocolate until combined.
- Spoon in batter with an ice cream scoop alternating plain and chocolate scoops all the way around the Bundt pan, creating a second layer on top, also alternating flavors.
- Run a knife through the batter balls in a circular fashion, creating a marble design. Be careful not to “over swirl” or you’ll mix the batter too much and you won’t get good marbling.
- Smooth out the batter on top of the cake once swirling is done.
- Bake for 45-50 mins. It’s done when a toothpick comes out clean. Allow to cool completely. Reverse from mold and place on a sheet pan, fitted with a cooling rack.
- FOR GLAZE:
- Place chocolate and cream in a small sauce pan, heat until combined and smooth. If you feel you need to thin the chocolate a bit in order to drizzle better just add 1 tsp of vegetable oil until consistency is ideal.
- Ladle melted chocolate over cooled cake, top with chopped pecans and allow to set.
- Serve with vanilla ice cream or homemade whipped cream! Enjoy! 🙂