Moist and Tender Marble Cake

cleobuttera.com

Marie Rodriguez

subheading: FOR THE CAKE BASE:

2 cups plus 3 tablespoon (7 3/8oz, 210g) all purpose flour (see note below)

¼ cup plus 1 tablespoon (1 3/8 oz, 40g) cornstarch (*see note for substitution)

2 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup (6.4oz, 181g) sour cream, at room temperature

¼ cup whole milk, at room temperature

1 cup (8oz, 227g) unsalted butter, softened to room temperature

1 ½ cups (10 ½oz, 300g) granulated sugar

2 large eggs, at room temperature

1 large egg yolk, at room temperature

1 tablespoon pure vanilla extract (1 ½ tablespoons if using imitation vanilla extract)

subheading: FOR THE CHOCOLATE MARBLING: (*SEE NOTE BELOW FOR INCREASING OR DECREASING THE AMOUNT OF CHOCOLATE MARBLE ACCORDING TO YOUR PREFERENCE):

¼ cup plus 2 tablespoons (30g/ 1 ⅛oz) unsweetened cocoa powder

2 tablespoons milk

1 tablespoon (½ oz, 15g) unsalted butter

1 tablespoon sugar

⅛ teaspoon baking soda

subheading: FOR THE MILK CHOCOLATE GANACHE GLAZE:

2.7 oz/ 77g white chocolate containing cocoa butter (I used Lindt), chopped

1.4 oz/ 40g semi-sweet or bittersweet chocolate, (I used Hershey's semisweet chocolate chips

chopped

⅓ cup (2.7 oz/ 77g) heavy whipping cream, very hot

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