Bubbie Smigel cake with mocha frosting [Karen Leibowitz] from Cherry Bombe: The Cookbook (page 184) by Kerry Diamond and Claudia Wu

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • raybun on March 28, 2018

    This was delicious! The only change I made was increasing the chocolate from a vague 3 squares to about 100g. I also left the cake unfrosted, and served it on the side as some family members aren’t that keen on it. Mocha icing is really wonderful.

  • bwhip on March 04, 2018

    This was a really unusual method for making a marble cake, compared to most I’ve seen - but the cake was delicious. The chocolate portion is just a ribbon of melted unsweetened chocolate, but it works. I changed the mixing technique to more of a traditional method to avoid overmixing, alternately blending in the flour and sour cream at the end. Mocha frosting was quite tasty too.

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