Deli Black and White Cake
Serves 8 - 10
- Chocolate Syrup:
- 2 squares semi-sweet chocolate, melted
- 3 tablespoons melted unsalted butter
- 1 1/3 cup sugar
- 3/4 cup unsalted butter or unsalted margarine, softened
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 2 cups all-purpose flour
- 1/2 cup milk or orange juice
Preheat oven to 350 F. Line an 8-by-4-inch loaf pan with parchment paper and then spray with non-stick cooking spray. Line a baking sheet with parchment paper and place loaf pan on it. Set aside. For the chocolate syrup, melt the chocolate in a double-boiler and add the butter. Stir to melt evenly and then cool.
For the cake, in a mixer bowl, cream the sugar and the butter to make a fluffy and well-blended mixture (1-2 minutes). Add the vanilla and eggs and blend to combine (15-20 seconds). Stop the machine and add the flour, baking powder, and salt. Blend well (about 10 seconds) and then add the milk or orange juice and blend well.
Remove one-third of the batter and place it in the bowl with the chocolate syrup. Hand whisk to blend. Spoon half the remaining batter into prepared pan. Top this with chocolate batter and then the last of the original batter. Swirl a bit with a butter knife.
Place the pan on a baking sheet and bake for 25 minutes and then reduce the temperature to 325 F and bake another 20-35 minutes until cake is just beginning to color on top and springs back when lightly touched (total baking time is 45-55 minutes). If using melted chocolate topping, sprinkle on dark and white chocolate on cake surface. Let stand ten minutes before smearing over cake.
Cool very well and then gently unmold onto a serving platter. Cool well before serving.
A good marble cake is a deli classic. It is not too sweet or rich but a nice sturdy cake to have with tea or countless refilled cups of coffee.