Chocolate Marble Glaze Cake

Using a serrated knife cut each cake horizontally into three even layers.

Chocolate marble glaze cake.

How long the glaze will take to harden will depend on the temperature of the glaze and the temperature of the room. Preheat oven to 350. Begin pouring the onto the center of the cake then slowly work your way out to the edges. Great on a chocolate zucchini cake baked in a bundt.

I made the glaze in the microwave using a pyrex glass measuring cup at 45 seconds for the chocolate chips butter and corn syrup stirring until smooth then adding the vanilla. Marble cake with chocolate glaze september 3 2019 benjamina ebuehi marble cake is a childhood classic for many of us with generous slices making an appearance on our school dinner plates most weeks drowned in custard as standard. Whisk together the flour baking powder and salt. I tasted the glaze before putting it on my cake and i just loved the flavor.

The glaze was exactly enough to generously cover the top of the cake. I like to rest the cake on a small cake pan or a wide and short glass. Trim away the domed tops from the cakes to give a flat surface. By elaine bovender elaine55 7.

In a medium sized bowl stir together cocoa powder hot coffee and remaining 2 tablespoons of sugar until cocoa powder is dissolved. Take 2 cups of the yellow buttermilk cake batter and mix into the cocoa powder mixture until well combined. Grease a 10 inch bundt or tube pan. This is an older recipe and it makes a very rich and moist pound cake.

1 photo of old fashioned marble pound cake chocolate glaze. Beat in the melted chocolate until the mixture is thick and fluffy. Slowly drizzle the chocolate glaze from the pot or bowl over your cooled finish baked good such as a cake cookies brownies doughnuts etc. If desired use a spatula to evenly distribute.

I made a 1 2 recipe of an old family favorite scratch chocolate cake a recipe my mom got from a friend back in the mid 1960 s in a 9x9 pan. Pouring the mirror glaze over the cake. Place a layer of cake on a wire rack over a tray and spread with a sixth of the buttercream. In the bowl of a standing mixer or if using a handheld mixer in a large mixing bowl cream the butter and sugar until light and fluffy 3 to 4 minutes.

Remove the smoothed buttercream cakes from the fridge or freezer must be fully chilled before glazing and place on a circular object on top of a large baking sheet to catch the run off glaze. Spray the measuring spoon with non stick spray before measuring the corn syrup and it will slide right out. If you like a darker chocolate cake you can adjust the amount of cocoa up to 4 tablespoons.