The recipe is simple. You stir together cake flour (I didn't have any and went ahead with all-purpose at no apparent cost, as some of her recipe's reviewers did), baking powder, and salt. That's added to a sugar/egg mixture alternately with the buttermilk. Cocoa powder is mixed with almost an equal amount of boiling water and that's stirred into a third of the batter. Then you spoon the different batters into your cake pans in a rustic checkerboard fashion, swirl with a knife, and bake!
I won't be eating this cake so I'll have to wait for a response as to how good it is, but it appears the top needs just a little leveling-off and there will likely be at least a few teaspoons of buttercream left over, so maybe I'll have to... See, this is where that saying comes from, "Never trust a skinny cook." I am very trust-worthy! Photo of my trusty cake follows the recipe...
This is Martha Stewart's recipe, as follows, from her Web site, (though Martha didn't frost hers in buttercream, and I baked mine in 2 round pans instead of one loaf pan)
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 3/4 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
2/3 cup buttermilk, room temperature
1/4 cup plus 1 tablespoon Dutch-process cocoa powder
Preheat oven to 350 degrees.
Generously butter a 9-by-5-inch loaf pan; set aside. (I used two 6-inch round pans, lined with parchment, sprayed with baking spray).
Whisk together the cake flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes.
Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed.
Mix in vanilla.
Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour.
Set aside 1/3 of the batter.
In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.
Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes.
Transfer pan to a rack to cool 10 minutes.
Turn out cake from pan and cool completely on the rack.
Cake can be kept in an airtight container at room temperature up to 3 days.
|Martha's marble cake, all dressed up and ready to go!|
Photos: Adirondack Baker