When planning to make this before, I bought really good (and expensive!) white chocolate which somehow slipped out of my grocery bag in the parking lot. I ended up using not-so-great white chocolate chips which didn’t melt smoothly. Nonetheless, the cake was wonderful! I may try a variation this time, or at least make sure I don’t lose my chocolate.
I made the peppermint version and it was amazing!
I second the “amazing”. Peppermint version was my first favorite – now I just need to try the others.
I really want to make the peppermint version, especially since Dorie said it was her favorite. I’m so excited for this one.
I think I am going to make chocolate orange, but I may be swayed to make the chocolate peppermint version since it sounds so good!
I made the peppermint version and it was tasty!! I must admit that I couldn’t pick out the white chocolate flavor, but it was still delicious! If you want to save yourself a headache, use a bar version of white chocolate to make this rather than store bought chips as they have a coating to prevent melting.
I will try the chocolate orange next time!
I made the peppermint version as well. The white chocolate flavor was very subtle as the peppermint was incredibly strong.
Verdict is still out on how much I like this…it was good but I don’t usually gravitate to peppermint flavor in baked goods.
Anyone else having fun beating the heck out of the batter int he beginning! Oh the loveliness and yummy smells.
I’m not feeling the chocolate for some reason. What I’m picturing, though, is pink swirls… maybe some pink food coloring? But what flavoring? Hmmmm….
Raspberry!
Raspberry sounds amazing!
that would be so pretty!
I made two for my choir’s dress rehearsal tomorrow – the chocolate/ orange and the coffee/ cardamon. Can’t wait to taste them.
i did green tea swirl
I did the black and white / dark chocolate and white chocolate. I used the correct size of pan but the cake still overflowed. Has anyone else ran into this problem? I’m guessing the addition of 8 oz of chocolate (4 white and 4 dark) was enough that I should have used the next size pan up since there wasn’t a lot of overflow. Either way, it was delicious. The flavors really come through best when it’s cooled cometely.
Should have been completely. I don’t know what cometely would be… perhaps something astronomical ;)
Hehehehe.
Mine almost did. I also did dark and white chocolate. I put some batter in a ramekin so I could try it tonight and the cake in the pan (correct size) and the cake is very tall.
I really should have done the same when I saw how much batter I had. Can’t wait to see yours!
Yum! Can’t wait to see yours. Mine didn’t overflow but I may have had a larger pan, I’ll check.
If anyone wants to only make half the recipe, it makes 6 amazing marbled muffins.
Thanks for the info, I was thinking about doing that!
I’ve got 8 muffins (6 would have overflowed) baking right now.
Did anyone else’s chocolate half of the batter thicken up A LOT more than the vanilla batter? I have a feeling my marbling isn’t going to be that nice, but I’m sure the muffins/cupcakes will taste good anyway!
My chocolate overtook the white (mint) batter and I divided evenly. Strange – I got streaks of white mixed in mostly chocolate. Might do 1/4 choco and 3/4 white next time – delicious though!
My muffins were not so much ‘marbled’ as they were blocks of colors. Still delicious though. :)
yeah, mine wasn’t really marbled. I did the peppermint version and was nervous to blend them too much.
Top is white, bottom is blog. Kinda cute though.
I am definitely not going for the old brown and yellow marbled cake. I think I will make a pale green and pale pink batter and use almond essence for flavoring.
That sounds so pretty and Springish :)
Anyone have an opinion on baking this on an insulated baking sheet vs. just sticking it on the rack?
I have a confession to make. I never ever ever put pans on a baking sheet unless I expect overflow, even though Dorie’s recipes usually ask you to do so. I skipped the baking sheet on this one and had no oven explosions.
How long did your loaves bake for? I took mine out after 1 hour ad 5 min and it was def already overbaked.
Yeah, mine was done at 1:10. I think I could have pulled it out earlier.
I did the full hour and 20 minutes and it was too much, I think. Didn’t burn, but it’s dry as a bone :-(
I did mine for an hour and 20 minutes and the sides were like sheetrock – I had to saw them off! Once that was done the texture was fine.
Tuesdays with Dorie 
When planning to make this before, I bought really good (and expensive!) white chocolate which somehow slipped out of my grocery bag in the parking lot. I ended up using not-so-great white chocolate chips which didn’t melt smoothly. Nonetheless, the cake was wonderful! I may try a variation this time, or at least make sure I don’t lose my chocolate.
I made the peppermint version and it was amazing!
I second the “amazing”. Peppermint version was my first favorite – now I just need to try the others.
I really want to make the peppermint version, especially since Dorie said it was her favorite. I’m so excited for this one.
I think I am going to make chocolate orange, but I may be swayed to make the chocolate peppermint version since it sounds so good!
I made the peppermint version and it was tasty!! I must admit that I couldn’t pick out the white chocolate flavor, but it was still delicious! If you want to save yourself a headache, use a bar version of white chocolate to make this rather than store bought chips as they have a coating to prevent melting.
I will try the chocolate orange next time!
I made the peppermint version as well. The white chocolate flavor was very subtle as the peppermint was incredibly strong.
Verdict is still out on how much I like this…it was good but I don’t usually gravitate to peppermint flavor in baked goods.
Anyone else having fun beating the heck out of the batter int he beginning! Oh the loveliness and yummy smells.
I’m not feeling the chocolate for some reason. What I’m picturing, though, is pink swirls… maybe some pink food coloring? But what flavoring? Hmmmm….
Raspberry!
Raspberry sounds amazing!
that would be so pretty!
I made two for my choir’s dress rehearsal tomorrow – the chocolate/ orange and the coffee/ cardamon. Can’t wait to taste them.
i did green tea swirl
I did the black and white / dark chocolate and white chocolate. I used the correct size of pan but the cake still overflowed. Has anyone else ran into this problem? I’m guessing the addition of 8 oz of chocolate (4 white and 4 dark) was enough that I should have used the next size pan up since there wasn’t a lot of overflow. Either way, it was delicious. The flavors really come through best when it’s cooled cometely.
Should have been completely. I don’t know what cometely would be… perhaps something astronomical ;)
Hehehehe.
Mine almost did. I also did dark and white chocolate. I put some batter in a ramekin so I could try it tonight and the cake in the pan (correct size) and the cake is very tall.
I really should have done the same when I saw how much batter I had. Can’t wait to see yours!
Yum! Can’t wait to see yours. Mine didn’t overflow but I may have had a larger pan, I’ll check.
If anyone wants to only make half the recipe, it makes 6 amazing marbled muffins.
Thanks for the info, I was thinking about doing that!
I’ve got 8 muffins (6 would have overflowed) baking right now.
Did anyone else’s chocolate half of the batter thicken up A LOT more than the vanilla batter? I have a feeling my marbling isn’t going to be that nice, but I’m sure the muffins/cupcakes will taste good anyway!
My chocolate overtook the white (mint) batter and I divided evenly. Strange – I got streaks of white mixed in mostly chocolate. Might do 1/4 choco and 3/4 white next time – delicious though!
My muffins were not so much ‘marbled’ as they were blocks of colors. Still delicious though. :)
yeah, mine wasn’t really marbled. I did the peppermint version and was nervous to blend them too much.
Top is white, bottom is blog. Kinda cute though.
I am definitely not going for the old brown and yellow marbled cake. I think I will make a pale green and pale pink batter and use almond essence for flavoring.
That sounds so pretty and Springish :)
Anyone have an opinion on baking this on an insulated baking sheet vs. just sticking it on the rack?
I have a confession to make. I never ever ever put pans on a baking sheet unless I expect overflow, even though Dorie’s recipes usually ask you to do so. I skipped the baking sheet on this one and had no oven explosions.
How long did your loaves bake for? I took mine out after 1 hour ad 5 min and it was def already overbaked.
Yeah, mine was done at 1:10. I think I could have pulled it out earlier.
I did the full hour and 20 minutes and it was too much, I think. Didn’t burn, but it’s dry as a bone :-(
I did mine for an hour and 20 minutes and the sides were like sheetrock – I had to saw them off! Once that was done the texture was fine.