I got a little carried away with the icing so you can’t really see the marble but it’s in there! My poor son in law Jaren has shingles, bummer! I can’t really do much for him but cake makes everyone feel better, right? So this little beauty was for him and my daughter said it was very good. The recipe comes from the February 22, 2013 issue of “All You” magazine.
1 3/4 cups cake flour (I didn’t have any cake flour but online it said to substitute 1/4 cup cornstarch plus 3/4 cup regular flour for 1 cup cake flour)
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup plain, whole milk yogurt (no yogurt so I used sour cream)
2 tablespoons whole milk
1/2 teaspoon vanilla
8 tablespoons unsalted butter at room temperature
3/4 cup sugar
3 eggs at room temperature
1/4 cup unsweetened cocoa powder
1/4 cup heavy cream
1 teaspoon instant coffee powder (don’t know yet if he likes coffee flavor so I left this out)
1/2 cup semisweet chocolate chips
1 Preheat oven to 325. Mist 9 x 5″ loaf pan with cooking spray. In small bowl, whisk together flour, baking powder and salt. In another small bowl, whisk together yogurt, milk and vanilla.
2 Beat butter and sugar on medium until light and fluffy, about 3 minutes. Beat in eggs 1 at a time, beating well after each and scraping bowl down as needed. Reduce speed to low. Add half of flour mixture, then yogurt mixture, then remaining flour mixture, beating well after each addition until nearly combined. Remove 1/3 of batter (about 1 cup) to a medium bowl.
3 Pour 1/4 cup boiling water into a small bowl. Whisk in cocoa and coffee powder until smooth, let cool slightly. Add to batter in medium bowl and stir to combine.
4 Alternate spoonfuls of vanilla and chocolate batters in loaf pan. Draw a knife through batters for a marbled effect. Bake cake until toothpick inserted in center comes out clean, about 50 minutes. Cool on rack for 15 minutes, then remove from pan and cool completely.
5 Place cream in microwave cup or bowl. Microwave until hot, about 25 seconds. Add chocolate chips. Let stand for 2 minutes then stir until smooth. Let cool to warm room temperature (icing should be pourable). Drizzle icing over cake, letting it drip down sides. Let stand until icing is set.