Ingredients
FOR THE CAKE
- ½ cup / 115 g / 1 stick butter or margarine
- 1 cup / 200g sugar
- 3 eggs
- 2 teaspoons / 10 ml vanilla extract
- ¾ cup / 200ml buttermilk
- 3 cups / 360 g all purpose / cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda / bicarbonate of soda
- ¼ cup / 30g cocoa powder
- 1 teaspoon coffee dissolved in ¼ cup hot water
FOR THE FROSTING
- ¾ cup heavy / fresh cream
- 1 ½ cups / 260 g chocolate broken into pieces
Instructions
FOR THE CAKE
- Beat the butter and sugar until light and fluffy
- Add eggs, one at a time,incorporating fully before adding the next.
- Stir in vanilla extract and buttermilk
- In a separate bowl,Sift flour, baking powder and baking soda / bicarbonate of soda together
- Whisk ⅓ flour mixture into the wet mixture, combine well and fold in the remaining flour.
- Divide batter in half and stir in cocoa powder and dissolved coffee through one half
- To get the marbled effect, place the batter in a checkerboard like formation. start by alternating the vanilla and chocolate batters to create a rough checkerboard along the bottom of the pan. Then repeat with a second layer, being sure to place the chocolate batter on top of the first layer's vanilla batter and vice-versa.
- run a wooden spoon handle or really thick skewer through the batter to create the swirls.Do not overmix.
- Bake at 340˚ F / 180˚ C for 40 to 50 minutes or until a skewer inserted comes out clean.
- Remove cake from tin and cool on a wire rack.
- When cooled, frost with the prepared ganache. Dust with cocoa powder if you prefer.
FOR THE FROSTING
- Chop chocolate into small pieces. Place in a l bowl and set aside.
- Heat the cream in a saucepan over medium heat. As soon as it begins to simmer, immediately remove from the heat and pour over the prepared chocolate.
- Allow to stand for 5 minutes, then lightly stir with a whisk until all of the chocolate has melted and the mixture is smooth. Allow to set at room temperature for 10 minutes before pouring evenly over the cake.