I’ve decided that I either can’t choose between my love for chocolate vs my love for vanilla, or I just really like desserts that don’t make me choose. I don’t want to think too hard about making decisions when it comes to dessert flavors apparently. This isn’t a new revelation by any means, but I seem to be on a real trend with it lately. I have evidence in fact.
There are of course the black and white cookies – a long standing favorite, as well as the recent vanilla eclairs with chocolate ganache glaze and the white and dark chocolate chunk cookies. This all just scratches the surface though because those are just the ones I can think of off the top of my head. I even have a sour cream marble cake that I’ve made several times now and have never posted **bad, bad Holly** because it is usually devoured too quickly. I finally do have pictures from the last time I made it though and promise to post it this week so that you can make it for the mama’s in your life… or if you are like me then, make it for yourself! You’ll thank me for it… well, unless of course you are dieting or swearing off cake or something and then you may want to reach through the computer and smack me upside the head, but I wouldn’t blame you. Just feed me some cake when you are done.
Sorry. I totally digressed.
OK, so back to this week’s Tuesdays with Dorie recipe for the Basic Marbled Loaf Cake (chosen by Carol from The Bake More), which in my case was for the black and white version using 4 ounces of dark chocolate and 4 ounces of white chocolate in the batter. I used good Callebaut block chocolate for both portions because they are my favorite that I can find in a local baking supply store for a fair price (with the amount of chocolate I go through it’s not surprising I have to find good sources). While the chocolate flavor was actually still fairly mild when all was said and done, the white chocolate flavor seemed almost undetectable to me but did give the cake a rich, dense texture all the way through.
The cake itself was fun to make (I love to marble!) and was very tasty to eat, and I appreciated that there was only one small loaf of cake and an infinite number of possibilities to flavor the batter however you choose or to use colorings for whatever color possibility you may want to create. My only complaint was that my cake overflowed even though for once I didn’t fiddle with the recipe at all and used the correct pan size. The only thing I can think of is that when I added all that chocolate to the batter I should have increased the size of the pan I used. I haven’t had a chance to test that theory, but either way it didn’t overflow very much and once I got it out of the pan it still tasted great, so really, other than looking for a perfect little loaf, who cares? Certainly not my boys who just scarfed the cake and couldn’t care less – other than to ask if I was done taking pictures or not of course. I did trim the edges a bit for the pictures, but that was about as cosmetic as I got here. After all, it is supposed to be all swirly and fun.
For many more marbled loaves, visit the Tuesdays with Dorie site and see what the other bakers were up to this week.