chocolate vanilla marble cake

prep 1. take out 6 tbsp butter to room temp 2. take out 3 eggs for room temp 3. optional: if use coffee to sub water for the chocolate portion, defrost coffee cubes if having them as ice

--- vanilla cake (electric mixer) zest orange into softened butter use electric beater (whip attachment) to beat up the zest and butter lightly add in (could sift) flour, sugar, baking powder and salt, mix by hand gently and cut in the butter in low speed, till an even, crumbly texture forms ----- around 1.5 mins (ps. yolk put in the chocolate cake bowl) Add the buttermilk (or kefir or milk + lemon juice), egg whites and vanilla, mixing at first on LOW to combine and then for 1 min on MEDIUM speed until the batter becomes fluffy. # this is the reversed method to do the dry ingredients first (a lot less work!) # the body comes from egg white in this sponge

---- chocolate cake (by hand) Melt the butter and chocolate (unsweetened bar + sugar) together in a medium saucepan over medium-low heat take off heat, add the brown sugar, coffee, and cocoa powder (to bloom better) in a large mixing bowl, whisk the egg yolks w/ the whisk attachment by hand, then add sour cream (just use weight) and whisk add in chocolate mixture and whisk well add in the other egg and whisk well add in (could sift) the flour, baking powder and salt and whisk just until smooth. check the thickness of the mixture and add in 1/4 cup milk to adjust for the missing egg whites in the mixture # the body comes from chocolate and butter, no need to bother whipping egg too much

grease the 9*13 inch glass baking pan preheat oven to 325F

dollop vanilla and chocolate mixture into the pan (1/2 vanilla with 1/2 chocolate, then on top of them) run a skewer through them to create a marble pattern