Eggnog – Chocolate Marble Cake

Initial Preparation:

1. Preheat oven to 350°F.
2. Grease a 13 X 9 baking pan and line with parchment paper, set aside.

Eggnog Batter Preparation:

1. In a large bowl, sift together the flour, baking powder, cinnamon powder, nutmeg powder, salt. Set aside.
2. In a large mixing bowl, beat butter until creamy and smooth.
3. Add in the sugar and beat on medium speed, for about 2-3 minutes.
4. Add in eggs, one at a time, and beat on medium speed until well incorporated after each addition.
5. Mix in the sifted dry ingredients and Eggnog alternately. Add them in two or three batches, beginning and ending with the dry ingredients. Beat after each addition until just combined. Do not over-mix.
6. Scrape down the sides of the bowl occasionally using a spatula.
7. Now transfer the batter into the prepared baking pan. Set aside.

Chocolate Batter Preparation:

1. In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt and set aside.
2. In a mixing bowl, add sugar, egg and beat until creamy.
3. Add in the oil and beat on medium speed for 1 minute.
4. Add in the prepared flour mix and milk alternatively into this and beat on medium speed until smooth.
5. Stir in boiling water and mix well.
6. Add in the vanilla extract and combine well.

Mixing batter & Baking:

1. Pour the prepared chocolate batter into the same pan as the eggnog batter.
2. For marble design, cut through the batter using a knife or skewer until it forms a marble layered design.(refer video)
3. Tap 3-4 times to release the air bubbles.
4. Bake in the preheated oven until a wooden skewer inserted into the cake comes out clean, for about 35-45 minutes.
5. Remove from oven and let it rest for 10 minutes. Then transfer the cake to a wire-rack and cool completely.

White & Semi sweet Chocolate Ganache Making & Decoration:

1. Take the white chocolate chips & semi sweet chocolate chips in two separate heat-proof bowls.
2. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
3. Pour ¾ portion of the heated heavy cream over semi sweet chocolate, and the remaining in the white chocolate.
4. Cover the bowls and allow to sit for 2-3 minutes to soften the chocolate.
5. Slowly stir until completely combined and chocolate has melted.
6. Level the top of the cake, if desired.
7. Place cake on a wire rack over a rimmed baking sheet.
8. Pour your semi sweet chocolate ganache evenly over the top of your cake until desired coverage is reached.
9. Wait for 2-3 minutes. Then drizzle white chocolate ganache, and create patterns.(refer video)
10. Let it sit for 20-30 minutes for the ganache to set.
11. Slice and enjoy:)