Velvety Smooth 05.04.
Sweet Indulgence: Marble Velvet Cake
Source: Rose’s Heavenly Cakes
Author: Rose Levy Berenbaum
If you’ve ever tried any of Rose’s recipes, you know that they are all very reliable and produce amazing results which make you look and feel like a pro! Today, while flipping through the book, the Marble Velvet Cake caught my eye. I had all the ingredients on hand and it seemed relatively simple and quick to make.
First, I gathered up all the ingredients. If you’re familiar with Rose’s recipes, she highly reccomends that you weigh ingredients rather than measure them in order to get the best results and the best accuracy. This is especially true for eggs. For example, the recipe calls for about 6 large egg yolks or 112 grams of egg yolks. When weighed, I actually ended up needing almost close to seven egg yolks rather than six.
Next the chocolate was chopped up and melted. I’ve melted chocolate on many, many occasions for cakes, but today there seemed to be issues with the chocolate staying melted. Within minutes of it being melted, it would solidify! The kitchen was cold, but certainly not that cold! This caused issues further down the line.
In went the dry ingredients.
In went the wet ingredients.
And a beautiful batter emerged! Now for the fun part!
The melted chocolate was mixed into 1/3 of the white batter. What should have resulted is a smooth chocolatey batter………but no, the melted chocolate hardened yet again and the batter was filled with little chunks of chocolate. But at this point, there was nothing that could be done. So I just kept on going and hoped for the best.
The batter was then layered in the greased and floured baking pan, beginning with the white batter and ending with the white batter. If you look closely at the chocolate batter, you can see the mini chunks of chocolate. The next step was to smooth the top and marble the cake using a tablespoon (more about that later). And into the oven it went!
After 55 minutes, it was done and ready to be cooled.
And here’s the inside. Now, you’re probably thinking, “Wait a second, if it’s a marble cake, why isn’t it marbled?” I was thinking the same thing. It looks more layered than marbled. Well, usually when I marble cakes, I use a skewer or butter knife and swirl it through the cake to create a marbling effect. However, in her book, Rose suggests using a tablespoon to marble. She suggests pushing the spoon down and pulling up and over to like the roll of a wave to create the marbling effect. Obviously, there was something wrong with my “waving” technique! I’ll have to work on that.
A picture of my "waves"
If you look closely (on the right hand side, bottom layer of chocolate), you’ll notice that the chunks of chocolate became gooey bits of goodness inside the cake……..I don’t think I’ll hear anyone complaining about that!
Like all of Rose’s cake, this one was moist, light and very delicious! It was definitely velvety smooth (minus my chunks of chocolate)! This recipe is definitely a keeper!
FINAL VERDICT:
Taste: 5 sweet burps out of 5
Level of difficulty: Easy
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Recipe: Unfortunately this recipe cannot be shared on this blog because of copyright laws (we’re keeping it legal people!). However, the book (Rose’s Heavenly Cakes) that this recipe comes from is well worth the money. If you’re going to buy this book, then you might as well get one of her other amazing books as well (The Cake Bible).