I have specific bakers who I really love their recipes for different kinds of cake - for example Stella Parks. Because she doesn't have a recipe for a marble cake, I'm trying to decide whether I'll be successful when trying to marble two of my favorites of her cakes.
Some of the concerns I have relate to density of batter - for example, a chocolate cake that's more fudgy/dense might prevent a lighter vanilla cake from rising properly. The two recipes I'm looking at are found on the Serious Eats website - Chocolate, vanilla. I've created a table below with the amounts of primary ingredients for comparison purposes, as a note, both recipes are supposed to be for a three-layer cake:
|Flour||9 oz all purpose
3 oz cocoa powder
|16 oz all purpose|
|Sugar||16 oz light brown||16 oz granulated|
|Butter||12 oz||8 oz|
|Liquid||12 oz coffee
6 oz chocolate, melted
|16 oz whole milk|
|Eggs||6 large, cold
3 yolks, cold
|3 large, room temp|
|Leavening||1 tbsp baking soda||4 1/2 tsp baking powder|
With all of the extra eggs, the density looks concerning. Is it? Would I have more success if I find another chocolate cake recipe that's more similar to the vanilla cake?
While there's an existing question that focuses on baking temperature and time, I'm curious whether there are other factors worth considering.