- 30 mins
- 100 mins
Ingredients
- Frosting:
- 4 oz. sweet or bittersweet chocolate
- 3 sticks butter, room temperature
- 3 3/4 cups powdered sugar
- 6 eggs, room temperature
- 1 tbsp. pure vanilla extract
- 3 cups flour
- 1/4 cup light corn syrup
- 2 tbsp. butter
- 3 tbsp. water
- 6 oz. chocolate chips
- 1 tsp. vanilla extract
- 2 cups powdered sugar
Preparation
Step 1
Preheat oven to 325 degrees. Grease and flour a large tube or fluted tube pan and set aside.
Melt the chocolate in a double boiler or in a heavy saucepan over low heat. Let cool. In a mixing bowl, cream together the butter and powdered sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla and mix well. Gradually add the flour to the batter and mix well. Pour 1/3 of the batter into the tube pan.
Combine another 1/3 of the batter with the melted chocolate and mix well. Spoon into the pan to form the filling. Pour the remaining batter on top. With a knife, gently "cut" into the batter to create a marble effect. Bake at 325 for about 70-80 minutes. Test with a toothpick for doneness. Remove from the oven and let cool for 5 minutes. Invert the pan to remove the case and let cool before frosting.
For the frosting: in a heavy saucepan, combine the corn syrup, butter and water and bring to a boil. Remove from the heat and stir in the chocolate chips. Stir until melted. Add the vanilla and mix well. Sift the powdered sugar and gradually add - the frosting shouldn't be too thick or it won't coat the cake in a thin layer.
You may not need all the powdered sugar. Frost the cake with a thin layer of frosting and let set in the refrigerator.