This is one of my favourite cakes because it is the best of both worlds. It has a great soft vanilla cake and a nice chocolate cake through it, you too are going to love this cake. The good thing about this recipe is you will only make one batter then divide it and flavour one batter with chcolate. Start by preheating your oven to 350 degrees Fahrenheit. You will need 4 pieces of semi-sweet chocolate for this recipe, break the chocolate and place it in a heatproof bowl and place it in a microwave to melt, stir the chocolate every 15 seconds that way your chcolate will not be too hot.
Once melted, set the chcolate aside to cool down and prepare the cake batter. In a large mixing bowl, add one stick of softened butter and to that add sugar then using an electric mixer, cream together the sugar and butter until they are well combined and creamy. Once nicely combined, add vegetable oil and the oil is what makes this cake remain super moist for long. Mix the oil in then add 4 large eggs one at a time and stir well after each addition then add vanilla extract for flavouring and mix it in.
You will need a separate bowl for the dry ingredients and to that add flour, baking powder and salt then mix that together then gradually add the flour mixture in small additions to the wet mixture alternating the flour with buttermilk. Use a spatula to combine everything in until the flour is just combined, remember not to overmix the batter.
Take half of the cake batter and put it in a separate bowl then bring the cooled melted chocolate and stir it into half of the batter and gently stir it in until you get a homogenous batter. You will need a loaf pan for this recipe, it is a lot of butter so you will need two pans or you can bake the cake in batches.
Grease and line the bottom of the pan with a parchment paper then add in the batter into the pan alternate dolloping vanilla and chocolate batter and try to be as evenly as possible and once you have added the batter take a knife and swirl it through the batter and that will give your cake those pretty marble swirls when baked.
Bake the cake in 350 degrees Fahrenheit oven and bake for 30 to 35 minutes or until a toothpick inserted at the centre comes out clean. Let the cake cool for about 10 minutes in their pans before removing onto a wire rack and cool it before serving the cake. This is a soft, moist buttery cake and you are going to love it. Bon Appetit.
- 113 Grams (4 oz) semisweet chocolate bar finely chopped
- 1/2 cup (113g) unsalted butter softened
- 1/2 cup (120ml) vegetable oil
- 1 3/4 cup (350g) granulated sugar
- 4 large eggs room temperature preferred
- 2 teaspoons vanilla extract
- 3 cups (375g) all-purpose flour
- 1 Tablespoon baking powder
- 3/4 teaspoon salt
- 1 1/4 cup (300ml) buttermilk room temperature preferred
- Preheat oven to 350F and generously grease and flour cake pans. Set aside.
- Place chopped chocolate in a microwave-safe bowl and microwave for 30 seconds. Stir well, and then return to microwave and heat in 15-second increments, stirring well in between, until chocolate is completely melted and smooth. Set aside.
- Using an electric or stand mixer, cream together butter, oil, and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Pause as needed to scrape down sides and bottom of the bowl then stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
- Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter/oil batter, starting and ending with flour mixture and mixing until just combined after each addition.
- Pour 1/3-1/2 of the batter into a separate bowl and add chocolate mixture. Stir until completely combined and the batter is even chocolate.
- Alternate adding vanilla and chocolate batter to each pan, evenly distributing batter into each pan. Use a knife to swirl for marbled appearance.
- Bake on 350F (175C) for 30 minutes, or until a toothpick inserted in centre comes out mostly clean but with a few moist crumbs.
- Allow cake to cool for 15 minutes before carefully inverting onto a cooling rack to cool completely before serving the cake.