Another recipe adapted from the kitchen of Bernard, the classic Marble Cake. The marbled effect is attributed to the delicate swirling of a white vanilla batter withe a slightly denser dark chocolate batter. Some of us may be over-zealous with the swirling, ending up with a mostly a chocolate cake rather than a marbled one. Well, I come bearing good news: this is a no-swirl marble cake! the marbled effect is achieved by spooning the vanilla and chocolate batter side by side (make possible the the formed batter), sort of like a checker board. As the cake bakes, the cake rises and merges the two batters beautifully.
Preheat the oven to 350°F.
Butter and flour a bundt cake pan.
Cream together the butter, salt, and powdered sugar well using a stand mixer paddle.
Lightly beat all the eggs with the milk in a beaker.
As the machine is working on the butter and sugar, slowly pour the egg and milk mixture into the butter and sugar mixture.
Add the baking powder.
Add the flour.
Divide the mixture in half, leaving one half in the mixer bowl.
Add to that half the cocoa powder and mix it well.
Having the plain batter in a bowl, and the chocolate batter in another bowl, begin alternating the batter by tablespoonfuls in the prepared pan until the batter is finished.
Bake for 65 minutes, invert from pan, and allow to cool completely.
Best eaten on the next day.