Amidst the current challenges we face, there's solace in the tradition of baking—a timeless practice cherished worldwide for centuries. Some bake for the sheer joy of it, while others do so to nourish their loved ones. People often used to ask me why I bake, but the truth is, I just do—it's an innate passion.
In my culinary journey, I've had the pleasure of connecting with like-minded individuals, such as Brian Hart Hoffman, the dynamic editor of Bake From Scratch. Despite our diverse backgrounds, we bonded instantly when he visited me in Paris for The French Issue feature a few years back. Brian's infectious enthusiasm and warmth made our encounter truly memorable. Although our paths may not cross in person as frequently now due to travel restrictions, our friendship remains strong.
Recently, Brian kindly sent me the latest 5th-anniversary issue of Bake From Scratch—a delightful gesture that brought a ray of sunshine into my kitchen. Leafing through its pages, I stumbled upon a mesmerizing recipe for Chocolate, Dulce de Leche, and Vanilla Marble Cake. Instantly captivated, I knew I had to recreate this masterpiece.
A while ago, I crafted recipes for Bake From Scratch's French edition. Being an American-based magazine, I wanted to ensure that my recipes catered to both metric and imperial measurements. When I inquired about this, Brian enthusiastically responded, "Absolutely. We insist on doing everything in metrics too."
So, in keeping with their style, I'm presenting the adapted recipe here with metric measurements taking precedence—reflecting how I measured the ingredients. Additionally, I've included conversions to cups and tablespoons for those accustomed to the American standard. It's a nod to the culinary practices embraced in France, where smaller quantities are often expressed in teaspoons and tablespoons.
This recipe is a joy to create, with its playful division of batter into thirds. One portion is enriched with dark chocolate and cocoa powder, another indulges in the lusciousness of dulce de leche, while the final part is delicately scented with vanilla.
In France, gâteau marbré is a familiar sight, but unlike American recipes that often specify precise pan sizes, French instructions might simply call for pouring the batter into a moule à cake (loaf pan) or un moule (a mold) without further details. While many may yearn to "live like a local" during their time in France, I wonder if they're as keen to bake like one. If that's the case, just let me know, and I'll gladly refrain from listing pan sizes, crafting headnotes, and even bid farewell to my cherished measuring cups and spoons! 😊
While awaiting further instructions, I decided to experiment with the Marble Cake recipe twice, using two distinct pans. The first iteration was baked in a professional French loaf pan, known for its elongated shape (mine measures 10×3 inches), contrasting with the wider and shorter standard U.S. loaf pan. For the second attempt, I opted for an 8 x 4-inch cake pan—the quintessential choice in American kitchens.
Both baking experiments yielded successful results, much to my delight. Despite a slight scare with the 8-inch loaf pan, which seemed on the verge of overflowing but miraculously didn't, both pans performed admirably. I'd recommend sticking with the pan I used or the one suggested in the original recipe, as mentioned in the headnote, to alleviate any baking-related anxieties. After all, who wants stress to accompany their baking adventures? Certainly not me... 🍰
With that said, the cake turned out to be a delightful blend of moistness and flavor. Marble Cake doesn't always strike the perfect balance, but in this instance, each slice offers a harmonious convergence of flavors, where the triple hues come together beautifully.
Chocolate, Dulce de Leche and Vanilla Marble Cake:
So, you're about to whip up a delicious cake – no need to stress about perfection here! First off, make sure your loaf pan is ready to roll by giving it a light coating of baking spray or butter and a sprinkle of flour. Also, line it with some parchment paper for easy removal later.
Now, let's get down to business. Preheat your oven to 300ºF (150ºC). While that's heating up, let's tackle the butter and sugar. Beat them together in a stand mixer until they're fluffy – should take about 5 minutes.
While that's mixing, let's melt that chocolate. You can do it over a pot of simmering water or in the microwave if you're feeling fancy. Once it's smooth, set it aside.
Next up, warm up that dulce de leche until it's nice and soft. Microwave or stovetop, your call.
Back to the mixer – add those eggs one at a time, mixing well after each addition. In a separate bowl, combine your dry ingredients.
Now, here's where the magic happens. Mix in a third of the dry ingredients, followed by half of the sour cream or buttermilk. Repeat until everything's mixed in, but don't overdo it!
Now, divide your batter into three parts. Mix one part with the melted chocolate and cocoa powder, another with the dulce de leche, and leave the last part plain. Easy, right?
Time to get artsy! Scoop alternating rows of chocolate and plain batter along the sides of your loaf pan, and fill the center with dollops of the dulce de leche batter. Then, repeat the process for a checkerboard effect.
Once you're done, give the pan a tap to settle the batter, then swirl a toothpick through it a few times for good measure.
Pop that bad boy in the oven and bake until it's set in the center – about an hour and a half should do it.
Let it cool for a bit, then use the parchment paper to lift it out of the pan. And there you have it – a masterpiece of a cake, ready to be devoured! Enjoy!
