Did you know that the idea to marble two different cake batters originated in 19th century Germany? It appears to be so, and this cake made its way to the USA through German immigrants before the civil war. Originally the marbling was made by mixing spices and molasses into one batter which is then marbled with the original spice-less and molasses-less batter to create the marbled cake. The addition of chocolate batter in the marble cake took place in America, with its first recorded recipe found in the book “Aunt Babette’s Cook Book: Foreign and Domestic Receipts for the Household” which was published in 1889. Marble cake remained popular in the 19th and 20th centuries.
I know that many people grew up in households that regularly served marble cake, and as an ode to those days, I decided to post the recipe here. I have also included a thick ganache recipe for you to drizzle over or cover the cake with because I like to serve it with ganache for an extra chocolate fix. If you decide to go without you can serve it as is, or dust it lightly with icing sugar. Whatever you do with this, you know you will have a fab cake for tea!