About a year ago, I baked the variation that included white chocolate in the white marble part of the cake. I remember buying a good, expensive white bar chocolate and I remember paying for it. But when I unpacked the groceries at home, my white chocolate wasn't there. What a disappointment! At any rate, I didn't have time to go back to the store so I melted some Ghirardelli white chocolate chips that I had on hand. They glumped up when they cooled and ended up being rather chunky in the batter. The cake was delicious nonetheless, but the white chocolate flavor didn't permeate the white batter.
This time I sent my sweet husband to the store and he came back with two bars of lovely white chocolate. It melted perfectly and very easily mixed into the batter. And I added peppermint extract to the white chocolate batter--Dorie did say that this was her favorite variation.
The result was wonderful! The cake is lovely, moist, and has that happy hint of mint. The marbling was beautiful and changed with each slice. I wish I had taken more pictures, but thought it a bit rude to jump up with the camera each time one of my guests cut a slice!
For the recipe, and to read about her own baking adventures, visit Carol of The Bake More.