Ingredients
Scale
For the Butter Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup whole milk
- 1 tsp vanilla extract
For the Chocolate Swirl:
- ½ cup cocoa powder
- ½ cup hot water
- 2 tbsp granulated sugar
For the Ganache Topping:
- 1 cup heavy cream
- 8 oz semisweet chocolate, finely chopped
- 1 tsp butter (for a glossy finish)
Instructions
Step 1: Prepare the Cake Batter
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch pan or a bundt pan.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3-4 minutes).
- Add the eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients.
- Stir in the vanilla extract until the batter is smooth.
Step 2: Make the Chocolate Swirl
- In a small bowl, whisk together the cocoa powder, hot water, and sugar until smooth and lump-free.
- Take 1/3 of the prepared cake batter and mix it into the cocoa mixture to form the chocolate swirl batter.
Step 3: Create the Swirl Effect
- Pour half of the plain batter into the prepared pan.
- Spoon the chocolate batter over the plain batter in random dollops.
- Top with the remaining plain batter.
- Use a knife or skewer to gently swirl the chocolate through the vanilla batter to create a marbled effect. Be careful not to overmix.
Step 4: Bake the Cake
- Bake in the preheated oven for 50-60 minutes (for a bundt pan) or 35-40 minutes (for a 9×13 pan), or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 5: Make the Chocolate Ganache
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not let it boil).
- Pour the hot cream over the chopped chocolate in a bowl. Let it sit for 2-3 minutes to melt the chocolate.
- Stir the mixture gently until smooth and glossy. Add the butter and stir until fully incorporated.
Step 6: Top the Cake with Ganache
- Once the cake is completely cool, pour the chocolate ganache over the top, allowing it to drip down the sides.
- Use a spatula to spread the ganache evenly if needed.
- Let the ganache set for 15-20 minutes before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 420
- Sodium: 150 mg
- Protein: 5g