Marble Cake with Brown Sugar Buttercream

Name: Marble Cake with Brown Sugar Buttercream
Yield: 10 - 12 servings
Ingredients: Cake; 2 eggs; 2 tsp (10 mL) vanilla extract; 2 1/2 cups (625 mL) Five Roses All-Purpose Flour; 1 1/2 cups (375 mL) sugar; 4 tsp (20 mL) baking powder; 3/4 tsp (4 mL) salt; 1 cup (250 mL) butter softened; 1 cup (250 mL) Milk; 4 Squares (4 oz/120 g) Baker's Semi-Sweet Chocolate melted; Frosting; 3 egg whites; 1 cup (250 mL) light brown sugar; 1/4 cup (60 mL) water; 1 tsp (5 mL) vanilla extract; 1/2 tsp (2 mL) lemon juice; 1 1/2 cups (375 mL) butter softened; Baker's chocolate curls (optional)

This is the Marble Cake with Brown Sugar Buttercream recipe.

Prep: 20 min
Cooking: 35 min - 40 min

Yields 10 - 12 servings

marble cake with brown sugar buttercream

Ingredients

Cake
2 eggs
2 tsp (10 mL) vanilla extract
2 1/2 cups (625 mL) Five Roses All-Purpose Flour
1 1/2 cups (375 mL) sugar
4 tsp (20 mL) baking powder
3/4 tsp (4 mL) salt
1 cup (250 mL) butter softened
1 cup (250 mL) Milk
4 Squares (4 oz/120 g) Baker's Semi-Sweet Chocolate melted
Frosting
3 egg whites
1 cup (250 mL) light brown sugar
1/4 cup (60 mL) water
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) lemon juice
1 1/2 cups (375 mL) butter softened
Baker's chocolate curls (optional)

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Preparation

Cake:

Butter three 8-in (20 cm) round cake pans. Preheat oven to 350 °F (180 °C).

Whisk eggs with vanilla. Set aside. Combine flour, sugar, baking powder and salt. Stir butter into flour mixture until well combined. Gradually add milk and beat with electric mixer for 1 minute. Beat in egg mixture. Measure out 1 cup of the batter and stir with melted chocolate.

Scrape remaining batter into prepared pans. Drop a large dollop of chocolate mixture in centre of each pan. Spread using the back of a spoon and then draw a knife from the centre of pan to edge, blending batters. Zig-zag the tip of a knife through batters to integrate.

Bake in preheated oven for 30 minutes or until golden and cakes spring back when lightly touched in the centre. Cool on a rack for 10 minutes. Turn out onto rack and let cool completely.

Frosting:

In large heatproof bowl, beat egg whites, sugar and water. Set bowl over barely simmering water and beat egg mixture until thick, marshmallowy and warm to the touch, for 5 to 7 minutes. Remove from heat and add vanilla and lemon juice.

Beat for about 5 minutes or until cool and very thick. Add butter in dollops, beating well between additions. Ice cake, swirling frosting decoratively. Garnish with chocolate curls (if using).