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The Best Marble Swirl Cake

Most people approach coffee or tea and an accompanying treat in one of a few ways. Either you are (a) the dainty sip-and-nibble sort, (b) the expedient bite-and-gulp variety or (c) an eat-first, wash-it-all-down-later type. Where we converge is in ... Read more

Total time: 1 hour 45 minutes | Serves 12 to 16

Chocolate syrup

  • 1/2 cup cocoa powder
  • 1/2 cup water
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon vanilla extract

Step 1Whisk together cocoa, water, baking soda and vanilla in small bowl until smooth. Set aside.


  • 3 cups plus 2 tablespoons unbleached flour, plus more for preparing pan
  • 2 tablespoons cornstarch
  • 2 3/4 teaspoons baking powder
  • 1 cup (2 sticks) butter, softened
  • 2 cups sugar
  • 1/8 teaspoon salt
  • 2 1/2 teaspoons vanilla extract
  • 1/4 teaspoon lemon extract or 1/8 teaspoon lemon oil
  • 2 drops almond extract
  • 5 eggs, lightly beaten
  • 1 cup milk
  • Shortening, for greasing

Step 1Stir together flour, cornstarch and baking powder; set aside.

Step 2Cream butter with sugar and salt in mixing bowl until mixture is light and fluffy. Stir in vanilla, lemon and almond extracts, then eggs, a little at a time. Fold in dry ingredients, alternating with milk. Blend on slow speed for a smooth batter.

Step 3Grease 12-cup bundt pan and flour lightly. Pour two-thirds batter into pan. Mix remaining one-third with Chocolate Syrup and pour chocolate batter over batter in pan. Do not stir or mix. Chocolate portion will seep down, creating marbling effect as it bakes. Bake at 350 degrees until toothpick inserted in center comes out clean, 1 hour to 1 hour 10 minutes. Decorate with Chocolate Glaze or powdered sugar.

Chocolate glaze

  • 3 ounces unsweetened chocolate, chopped
  • 6 tablespoons butter
  • 1/2 cup sugar
  • 1/2 cup evaporated milk
  • 1 tablespoons cornstarch

Step 1Heat chocolate, butter, sugar and half evaporated milk over low heat to melt chocolate. Stir to blend. In small bowl, stir together remaining milk and cornstarch. Bring chocolate mixture to gentle boil and stir in cornstarch mixture. Stir constantly until glaze thickens, about 5 minutes. Remove from stove. Cool to room temperature. When ready to serve, pour over cooled cake. (Chocolate Glaze can be refrigerated until served.)

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