Every week, baking expert Alice Medrich will be going rogue on Food52 -- with shortcuts, hacks, and game-changing recipes.
Today: Alice gives the marble cake of your childhood an adult makeover.
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This is not the marble cake of your childhood! Even if the cake of memory was delicious, this one is hipper, super simple to make, and gorgeous without your doing anything special to make it so.
The batter is made with flavorful extra-virgin olive oil, a hint of white pepper, and natural cocoa powder. The tiger stripe marbling happens magically, all by itself, while the cake is baking; all you have to do is layer the batters into the pan.
Alice's new book Seriously Bitter Sweet is a complete revision of her IACP award-winning Bittersweet, updated for the 54%, 61%, and 72% (and beyond) bars available today. It's packed with tricks, techniques, and answers to every chocolate question, plus 150 seriously delicious recipes -- both savory and sweet.
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).