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Too Many Eggs Marble Cake Recipe

This light and fluffy marble cake has a tender crumb and uses 10-11 eggs. Perfect for backyard chicken owners who need to clear some counter space!

Ingredients

Scale
  • 3 ounces semi sweet chocolate chips
  • 3 cups AP flour
  • 1 ½ tsp baking powder
  • ½ tsp kosher salt
  • 2 cups unsalted butter, room temp
  • 3 cups white sugar
  • 1 tablespoon pure vanilla extract
  • 10 large eggs at room temperature (11 eggs if you are using eggs from your flock and some are very small)
  • 2 tablespoons cocoa powder
  • Confectioners sugar for dusting
  • Whipped cream for serving, optional

 

Instructions

Preheat oven to 350 F. 

Grease a large bundt pan with PAM or other cooking spray, then dust with flour. Tap the bottom of the pan and rotate at various angles to move the flour around the insides of the pan.

Melt the chocolate chips in a double boiler. Fill a small pot half way with water. Place a heat proof bowl (pyrex or metal works nicely) on top of the pot, making sure just the bottom of the bowl fits into the top of the pot. Turn heat to low and add chocolate chips to the heatproof bowl. Melt the chocolate, stirring occasionally and being very careful not to let any water get into the bowl. (This will make your chocolate “seize” and then it wont be usable.) When the chocolate has melted set aside.

In a medium bowl, mix together the flour, baking powder and salt. Set aside.

In the bowl of a stand mixer, or a large bowl with a hand held mixer, cream the butter, sugar and vanilla until light and fluffy. This will take 2-3 minutes at medium-high speed.

Add the eggs one at a time, mixing between each addition. Scrape down the sides of the bowl.

Add half of the flour mixture and mix well on low speed, scraping down the sides of the bowl. Add the remaining flour mixture and mix on low until well combined, pausing to scrape down the sides of the bowl.

Spoon half of this batter into your prepared baking tin.

To the remaining batter in your mixing bowl, add the melted chocolate and the cocoa powder. Mix well with your spatula or mixing spoon, scraping the bottom of the bowl to make sure all the batter gets worked in. 

Add the chocolate batter on top of the the vanilla batter in your baking mold. With a small spatula, swirl the two batters together. Make sure the utensil you are using to swirl the batter reaches to the bottom of the batter. Be careful not to swirl so much that you end up mixing the two batters together completely. I will usually go around the baking mold once clockwise, swirling as I go, then go around once in the other direction.

Bake for 55 minutes uncovered. Then cover with aluminum foil and bake for another 40-50 minutes. The cake is done when a tester inserted in the middle comes out clean. 

Let the cake stand for 20 minutes on a cooling rack before trying to remove it from the mold.

When you are ready to un-mold the cake, place a plate or cutting board on top of the opening on the mold, then flip it over so the cake falls onto the plate. This can take a few minutes. If after a few minutes your cake has not fallen out you can gently tap along the outside of the mold to help encourage the cake to release.

To serve top with confectioners sugar. Add a dollop of whipped cream if desired.

Keywords: marble cake, recipes with a lot of eggs