Marble cake reminds me of my childhood. Rosa, our cook growing up, used to bake this once a week for us, she baked a different cake every day. Since we weren't a dinner family, we sat down for a slice of cake, a glass of milk and maybe some cold cuts at night. Most homes in Brasil don't believe in eating a heavy meal at night, unless you are going out for dinner.
My boy loves marble cake... he woke up this morning after being sick for a few days and when i asked what he wanted for lunch, he said marble cake. Of course i made him a bowl of soup, a grilled cheese sandwich and for dessert he had a big slice of marble cake.
On my plate i had to add a big scoop of lemon curd that i had made a couple days ago for a pie, and it was amazing. I might need to make a orange curd for my next slice, since i love chocolate and orange together.
1/2 cup unsalted butter
1 cup sugar, i used demerara
3 eggs, room temperature
1 teaspoon vanilla
1 3/4 cup unbleached cake flour (King Arthur)
2 teaspoons baking soda
1 teaspoon salt
2/3 cup buttermilk, room temperature
1/4 cup dutch processed cocoa
1/4 cup boiling water
Butter a bundt or loaf pan, and then dust with flour.
In a small bowl, sift together flour, baking soda and salt.
Beat butter and sugar together until light and creamy. Add eggs, one at a time, and vanilla, and mix it well until combined.
Add flour mixture alternating with buttermilk. Beat until combined.
Reserve 1/2 of the batter.
Mix chocolate and water until dissolved. Add to half of batter and mix it well.
Add a few spoonfuls of white batter to baking pan intercalating with chocolate batter. Then the next layer, you should add spoonfuls of white on top of black, and black on top of white. Keep doing that until you run out of batter. Run a small knife thru the batters in a swirling motion, don't overdo it, or you won't see any marbling.
Bake it in preheated oven for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and cool in rack for 5 minutes. Remove from pan and cool completely in rack. Serve with a scoop of lemon curd on top.