Marble Cake with Chocolate Almond Glaze

Ingredients

• 1.6667 cup all-purpose flour
• 1 cup granulated sugar
• 1 tbsp vanilla bean paste
• 3 large eggs (Room temperature)
• 2 tsp baking powder
• 0.3333 cup buttermilk (Room temperature)
• 2 tbsp Greek yogurt or sour cream (Room temperature; use either Greek yogurt or sour cream)
• 0.75 cup unsalted butter (Melted)
• salt (A pinch)
• 0.3333 cup cocoa powder
• 0.25 cup boiling water
• 0.5 cup semi-sweet chocolate
• 0.5 cup unsweetened heavy whipping cream
• 1 tbsp butter
• 0.5 tsp vanilla extract
• 1 cup almonds (Chopped)

Steps

1. 1

   Preheat the oven to 350°F (180°C). Line a 9-by-5-inch loaf pan with parchment paper or aluminum foil, leaving an overhang to make the baked cake easy to remove.

2. 2

   In a medium bowl, whisk together the flour, baking powder, and salt. Set the dry mixture aside.

3. 3

   In a large bowl, combine the sugar and eggs. Whisk for about 3–4 minutes, until the mixture is pale in color.

4. 4

   Add the melted butter to the egg mixture and whisk for an additional 1–2 minutes, until combined.

5. 5

   Add the vanilla bean paste, then stir in the buttermilk and Greek yogurt or sour cream.

6. 6

   Gradually add the dry flour mixture to the wet ingredients. Mix with a spatula just until combined; do not overmix.

7. 7

   In a small bowl, combine the cocoa powder and boiling water. Mix until smooth and combined, then let the cocoa mixture come to room temperature.

8. 8

   Transfer one-third of the cake batter to a separate bowl. Add the cooled cocoa mixture to this portion and mix just until combined, taking care not to overmix.

9. 9

   Pour half of the white batter into the prepared loaf pan. Add the cocoa batter on top, then pour the remaining white batter over it.

10. 10

    Use a knife or spatula to gently swirl the batters together, creating a marbled effect.

11. 11

    Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

12. 12

    For the glaze, heat the heavy whipping cream in a saucepan over low heat until it starts to simmer. Remove the saucepan from the heat.

13. 13

    Add the semi-sweet chocolate to the hot cream. Let it sit for 1–2 minutes, then stir until smooth.

14. 14

    Add the butter, vanilla extract, and chopped almonds. Stir until the glaze is combined.

15. 15

    Apply the chocolate almond glaze just before serving so it does not absorb moisture from the cake.

Notes

The source does not specify a cooling time for the cake before glazing. Apply the glaze immediately before serving, as directed.

Nutrition per serving

• dessert
• cake
• marble cake
• loaf cake
• baked
• chocolate
• almonds
• vegetarian