Without the glaze
With the glaze (with some eaten so you can see the marbling of the cake)
I had some extra buttermilk in the fridge that I needed to use up so I made this marble cake with the remaining buttermilk. We might have had some for breakfast this morning (shhh) before I got a chance to make the chocolate glaze and it was still delicious... it was like a breakfast cake...who said you can't have cake for breakfast, right??!! But my point is, with or without the glaze, still tastes great!
1 stick unsalted butter, room temperature
1 3/4 cups cake flour
2 tsp baking powder
1/2 tsp salt
1 cup sugar
3 large eggs, room temperature
1 tsp vanilla extract
2/3 cup lowfat buttermilk
1/4 cup plus 1 tbsp cocoa powder
1/4 cup plus 2 tbsp boiling water
Preheat oven to 350. Butter a 9x5 loaf pan. Whisk together the cake flour, baking powder and salt. Set aside
In stand mixer with paddle attachment, beat butter and sugar until light and fluffy, about 5 minutes. Add the eggs, one at a time. Mix in the vanilla. Add the flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour. Set aside on-third of the batter.
In a bowl, mix the cocoa and the boiling water with a rubber spatula until smooth. Ad the cocoa mixture to the reserved cake batter and stir until combined.
Spoon batter into the prepared pan in two layers, alternating spoonfuls of vanilla and chocolate batter to simulate a checkerboard. To create the marble effect, run a table knife or wooden skewer through the batters in a swirling motion. (Don't overdo it!)
Bake, rotating the pan halfway through, until a cake tester comes out clean about 40-50 minutes. Transfer to a cooling rack for 10 minutes. Then turn cake out of pan and let cool completely.
3/4 confectioners' sugar (sifted if there is a lot of large chunks)
2 tbsp milk
2 1/4 ounces semi sweet chocolate chips
In a small bow, whisk together confectioners' sugar and milk. The mixture should have the consistency of thin sour cream. Add the melted chocolate and whisk until glaze is smooth. If it is too thin, add more sugar, if it is too thick ad more milk. Use immediately. Pour glaze over cake letting it drip down the sides. (I always do this while it is still on the cooling rack and put paper towels underneath so it doesn't drip all over the counter.)