Directions

• Preheat your oven at 350 degrees Fahrenheit. You know your oven better than anyone else, so adjust the temperature according to your experience. I, for example, have a convection oven that runs its temperature a little low, so I set it to 375 degrees instead.
• In a medium bowl whisk together 1/2 cup (100 gr) of sugar, the cocoa, and the 6 tablespoons (90 gr) of boiling water.
• In a stand mixer, using the whisk attachment, beat the butter at medium speed until very creamy. Gradually beat in the remaining 400 gr of sugar. Increase the speed and beat until the mixture is well blended and light.
• At low speed add the eggs, two at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
• Measure flour, baking powder and salt in a bowl. In a separate bowl measure heavy cream, vanilla and glycerin. Alternate dry and wet ingredients in three additions, until blended.
• Add approximately three cups of the batter to the cocoa mixture, and mix very well. (My older son loves chocolate, so I tend to use more than three cups of the batter for my cake.)
• Grease a bundt pan and flour it (with Simona’s Flour Mix.) Alternate layers of vanilla and chocolate batter, starting with vanilla. You should have four layers. Insert a knife and marble the cake.
• Bake in the oven at 350 degrees for 25 minutes first, then turn it and bake for another 25 minutes. Increase the time 10 minutes by 10 minutes until the center holds your print and springs back.
  Let it cool for 10 minutes on a cooling rack, before inverting the cake on the same rack. Let it cool completely.
• Prepare the ganache. In a microwave safe bowl warm the heavy cream to a boil. Add the chocolate and let stand for a few minutes. With a whisk, start from the center of the bowl and mix  until the chocolate is completely melted and the ganache is smooth. Cover with plastic wrap and let it cool before using.
• Drizzle the Marble Cake with the ganache and enjoy!