Marble in Reverse Cake

Marble in Reverse Cake

February 1, 2015

I don’t mean to bore you, but the following is a liberal and long list of platitudes: this is the best cake so far–tender…creamy…not-too-sweet…texturally perfect…well balanced, and gorgeous. So I’ve written a new Lord’s prayer just for you Rose…”Dear Lord, please make a special place in heaven for RLB, a woman who has the best instinct for cake. Her palate is the most refined and delicate this side of the Pecos River. He recipes have brought me and my family so much happiness, and she’s made my life richer just for teaching me the simplicity of delicious cake. Oh Lord, if you have a chance, make sure you have her make the Marble in Reverse Cake for you. You will love it. Oh and BTW Lord, please leave me a comment on my website and let me know what you thought. Oh, and like me on FB. Amen.”

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Instructions

MAKE THE BATTER

  • Dividing the batter into a third, then a half, then a quarter made accuracy difficult, so I gave up and just eye-balled it, keeping in mind that this is supposed to be a chocolate cake first and a yellow cake second.
Melting the chocolate. You’ve seen this picture 1000 times before.
Melting the chocolate. You’ve seen this picture 1000 times before.
Boo. I threw a towel over the mixer to contain the flour cloud when combining the butter with the dry ingredients.
Boo. I threw a towel over the mixer to contain the flour cloud when combining the butter with the dry ingredients.
Adding the chocolate to the luscious cake batter.
Adding the chocolate to the luscious cake batter.

FILL THE CAKE PAN

  • As it turns out, the pyramid moulds are only 1 cup each, so I definitely would have a lot of cake batter remaining. I pulled out an old jello mould that I inherited from my grandmother and haphazardly layered in the two batters.
Preparing the moulds.
Preparing the moulds.
Just beginning to fill the pans.
Just beginning to fill the pans.
The second layer.
The second layer.
Working my way through the process. By this time, I gave up on measuring the batter.
Working my way through the process. By this time, I gave up on measuring the batter.

BAKING THE CAKES

  • I wantonly placed the jello mould on the upper-most rack (where it’s the hottest, even with the convection) and placed the pyramids on the proper rack. All of them baked really nicely.
Just out of the oven. I filled the molds a little too much, I think.
Just out of the oven. I filled the moulds a little too much, I think.

COOLING AND UNMOLDING

  • Yea! They released so easily. All that worry was for nothing. Fears can be so unfounded.
Fresh out of the moulds. Not bad.
Fresh out of the moulds. Not bad.

GANACHE GLAZE

  • As usual, I almost over-heated the chocolate and the ganache almost broke. What is my problem lately? I tossed in a little more chocolate and managed to rescue it, I think.
The chocolate for the ganache, measured and ready to be melted
The chocolate for the ganache, measured and ready to be melted
The ingredients are transforming into ganache.
The ingredients are transforming into ganache.

CUTTING THE CAKE

  • The moment of truth. Cutting one open was like cutting open a geode. Anyone ever done that? Never know what you’re going to get. In conclusion, I was really happy. It turned out so well.
Marble in Reverse Cake, The Finer Cookie.
Marble in Reverse Cake, The Finer Cookie.
Marble Reverse Cake, The Finer Cookie
Marble Reverse Cake, The Finer Cookie

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