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- Preheat oven to 350°F and generously grease and flour cake pans. Set aside.
- Place chopped chocolate in a microwave-safe bowl and microwave for 30 seconds. Stir well, and then return to the microwave and heat in 15-second increments, stirring well in between, until the chocolate is completely melted and smooth. Set aside.
- Using an electric or stand mixer, cream together butter, oil, and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Pause as needed to scrape down the sides and bottom of the bowl, then stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
- Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter/oil batter, starting and ending with flour mixture and mixing until just combined after each addition.
- Pour 1/3-1/2 of the batter into a separate bowl and add the chocolate mixture. Stir until completely combined and the batter is evenly chocolate.
- Alternately add vanilla and chocolate batter to each pan, evenly distributing batter into each pan. Use a knife to swirl for a marbled appearance.
- Bake at 350°F (175C) for 30 minutes, or until a toothpick inserted in the centre comes out mostly clean but with a few moist crumbs.
- Allow the cake to cool for 15 minutes before carefully inverting it onto a cooling rack to cool completely before serving the cake.
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