Marble Cake Recipe Biography
Source(google.com.pk)Making marble cake is a creative way to blend 2 flavors into 1 sweet treat. Marble cake get its name from the contrasting colors of light vanilla cake swirled with rich chocolate ribbons. Follow the steps below to make a fair unique cake.
An alternative method to getting the marbled effect is to divide the batter in half and increase the unsweetened cocoa powder to 4 tbsp. 60ml. Add the cocoa powder to half of the batter. Then pour a thin layer of white batter into the pan, followed by a thin layer of chocolate batter. Continue alternating layers of color until all the batter is used. Bake as directed.
You can double this homemade marble cake recipe if you prefer a layered cake. Split the batter between 2 9-inch 22.9c cake pans. Frost the cooled cakes with your favorite frosting and stack them for twice the treat.
You can get creative with your marble cake recipe by substituting 2 tbsp. 30ml of ground espresso powder for the cocoa powder. Two tbsp. 30ml of strawberry milk mix can also be substituted for the cocoa powder.
Marble cake is a classic childhood cooking memory. Whether using lurid colours for a psychedelic finish, or just chocolate and vanilla, it's a teatime trea
Heat oven to 180C/gas 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper. If you want to make life easy, simply put all the ingredients except the cocoa powder
into a food processor and whizz for 1-2 mins until smooth. If you prefer to mix by hand, beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth.
Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. When all the mixture has been used up and if young kids are doing this, you’ll need to ensure the base of the tin is fairly evenly covered, tap the bottom on your work surface to ensure that there aren’t any air bubbles. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.
Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan; set aside. Whisk together the cake flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Set aside 1/3 of the batter.
In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife or wooden skewer through the batters in a swirling motion.
Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.
This easy marble cake recipe is one of the best ever. I should know. I’m about to write a book on the subject of marbled, swirled and layered desserts.
f you haven’t figured it out by the title of the blog post or by my summary sentence above, I’ve got a major announcement. I’m writing a cookbook! Some of you may already know about it, as it’s been one of those “badly kept secrets”. It’s already been announced in publishing industry newsletters and websites but now I’m finally officially announcing it here on Eat the Love!
My book is called Marbled, Swirled and Layered, an Exploration of Flavor, Color and Texture and it’s a baking cookbook about flavor combinations. It’ll have recipes for swirled brownies, layered cookie bars, marbled cakes and much more. All with fabulous flavor combinations and easy step-by-step technique photos. Each recipe (nearly all of which have never appeared on this blog) will also have alternative recipes and suggestions for different flavor combinations using the same basic recipe so you can truly make the desserts your own.
In addition there’ll be a whole chapter on how to convert all the recipes to gluten free using commercial available gluten-free flour mixes as well as custom blend gluten-free flour mixes. I’ll also be sprinkling in baking tips and other information on how to improve your baking and punch up the flavor on all your baked goods. Oh and I’ll be photographing the book as well!
My agent (the amazing Stacey Glick of Dystel & Goderich Literary Management) sold my book last month, right before Christmas (Best. Christmas. Ever.) and now I’m in full-blown recipe developing mode. The book is scheduled for Fall of 2015 [Edited: actually it's been moved out to Fall of 2016], to be released by Houghton Mifflin Harcourt and edited by the fabulous Justin Schwartz. If you’re not familiar with the Houghton Mifflin Harcourt, perhaps you’re familiar with some of their authors like Dorie Greenspan, Rose Levy Beranbaum, Francois Payard and my pastry idol Sherry Yard. And soon to be me. Whaaat Yes It’s true.
I have grandiose plans to continue posting here on the blog, though you might be seeing savory dishes appearing more often like my popular Chicken Wings Week, which apparently everyone seemed to like. But if I disappear for a little bit of time here and there, fear not faithful readers. It’s because I’m in the trenches, creaming sugar, browning butter and cracking eggs (or more like digging out the little bits of shell that fell into the batter and washing ground in cookie dough out of my shirt). I’ll probably also be doing a call for recipe testers in the next few months so keep an eye out for that. I want to make sure my recipes work for all levels of bakers and in all sorts of kitchens! In the meanwhile, check out this Marble Cake recipe with Meyer Lemon and Chocolate. It’s adapted from a recipe that I’m developing for the cookbook and I think it’s pretty fantastic.
This marble cake recipe combines Meyer lemons (a beautifully fragrant cross between regular lemons and oranges) with chocolate. If you can’t find Meyer lemons (when in season, usually available in upscale grocery stores like Whole Foods) feel free to substitute regular lemons or oranges in its place. Adding the cocoa to the boiling water in the recipe “blooms” the chocolate flavor and makes it more pronounced than just adding the cocoa straight into the batter. The touch of instant coffee also helps boosts the chocolate but if you don’t have any on hand and don’t feel like running to the store for it, just leave it out.
zest from 2 Meyer lemons
3/4 cup whole milk
1/4 cup Meyer lemon juice
2 1/2 cups (500 g) white granulated sugar, divided
1/2 cup (50 g) natural cocoa powder not Dutch-processed
1/4 cup golden syrup or light corn syrup
1/2 cup boiling hot water
3 teaspoon vanilla extract, divided
1 teaspoon instant coffee
1 cup (225 g or 2 sticks) unsalted butter at room temperature
4 large eggs
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
2 3/4 (385 g) cups all-purpose flour
Vanilla glaze
2 to 2 1/2 cups (240-300 g) confectioners’ powdered sugar
1/4 cup whole milk
1 teaspoon vanilla paste or vanilla extract
Chocolate glaze
1 cup (120 g) confections’ powdered sugar
2 tablespoons natural cocoa not Dutch-processed
2 tablespoon whole milk
Directions
Preheat an oven to 350˚F and generously grease and flour a standard size bundt pan. Place pan on a rimmed baking sheet for easy removal from oven. Zest the Meyer lemons into the bowl of a stand mixer fitted with the paddle attachment. Squeeze the Meyer lemons to get 1/4 cup and add the whole milk to the juice. Stir and set aside to thicken.
Make a chocolate syrup by combining 1/2 cup (100 g) sugar, cocoa powder, golden syrup or corn syrup, hot water, 1 teaspoon vanilla extract and instant coffee together in a small pan. Heat over the stove on medium high heat until the sugar dissolves. Remove from heat and let cool while you make the cake batter.
Place the butter, remaining sugar and remaining vanilla extract in the bowl with the Meyer Lemon zest. Cream together until fluffy, about two minutes on medium speed. Add the eggs, one at a time, beating to incorporate each egg before adding the next one. Add the baking powder, baking soda and salt to the butter and beat to incorporate.
Add 1 cup of the flour and beat to incorporate into the batter then add 1/2 cup of the lemon milk and beat to incorporate. Repeat with the flour and lemon milk, ending with the 3/4 cup flour. Be sure to beat to incorporate the ingredients before adding the next ingredient.
Spoon 1/3 of the batter into the pan with the chocolate syrup. Stir to mix. Spoon 1/2 of the remaining batter into the prepared bundt pan. Add the chocolate batter on top of the batter. Spoon the remaining lemon batter on top of the chocolate batter. Using a butter knife, swirl the batter together in a “figure eight” pattern throughout the pan once (don’t over mix, you want to marble not blend). Place in oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let sit in the pan for 45 minutes (or until the cake pan is still warm to the touch but not hot) and invert onto a wire rack to cool completely.
Once cake has cooled completely, move to cake stand and prepare the vanilla glaze by sifting the confectioners’ sugar into a medium bowl. Add the milk and vanilla paste or vanilla extract and stir with a fork. If the glaze is too thin, add more confectioners sugar, a tablespoon at a time. If the glaze is too thick, add more milk a teaspoon at a time. Drizzle the glaze over the cake. Once you’ve used up the vanilla glaze, make the chocolate glaze (you can use the same bowl) by sifting the confectioners’ sugar and the cocoa into the bowl and adding the whole milk. Again if it is too thin, add more confectioner’s sugar, too thick add more milk. Drizzle the chocolate glaze over the vanilla glaze and let set before serving.
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