Friday, September 23, 2011

Marble Cake

A marble pound cake is a wonderfully rich and buttery cake that gives you two cakes in one (chocolate & white cake).  The marbeling effect is created by placing white and chocolate cake batters, alternately in a pan. 

 It may look complicated, but they actually start with a basic pound cake batter and devided into half, and then melted semisweet chocolate is added to one half.
(Thanks Fauziah @ Puji for the order,
..and thank you for letting me cut the cake - I know that we were both very curious on how the marbeling effect would turn out..! LoL)
Sharing the recipe:


55 gms - bittersweet or semisweet chocolate (roughly chopped)
1 table spoon - instant coffee (I use decaf - as if it makes any different! - LoL)
2 1/4 cups (290 gms) cake flour
1 tablespoon - baking powder
1/2 teaspoon - bicarbonate soda
1/4 teaspoon - fine salt
1/2 teaspoon - ground cinnamon
2 teasppon  - pure vanilla extract
1/2 cup (113 gm) - unsalted butter (room temperature)
1 1/4 cups (250 gms) - granulated white sugar
3/4 cups (180ml) sour cream or plain yogurt
1/3 cu (80 ml) - Fresh Milk (room temperature)
2 large - Eggs


Prehat oven to 350 degF. Prepare/butter. 8 inc round pan (or you can use bundt pan if you have)

1)  Melt the semisweet chocolate with the coffee using double boiling method.  Remove from heat, set aside.
2)  In separate bowl, sift together flour, cinnamon, baking soda, baking powder, salt
3)  Beat butter until smooth and creamy, gradually add sugar and continue beating until mixture is light and fluffy.  Scrap down the sides of the bowl as needed.
4)  Add eggs one at a time - beating well after each addition. 
5)  Add vanila and sour cream - beat well.
6)  Alternatively, add flour and mix to the batter, in three additions - begining and ending with the flour.
7)  Pour half of the batter into a separate bowl, stir the melted chocolate into one half of the batter. 
8)  Spoon batter alternatively (chocolate-white-choc-white, and so on ) into prepared pan.
9) With the end of wooden spoon, gently draw swirls through the batter to create marble effect - dont over do it.
10) Bake for about 45mins to 1 hour, or until toothpick inserted in the centre comes out clean.

Remove from oven and place on  a wire rack to cool before removing the cake from the pan to cool completely.

Serve warm or at room temperature .

I usually serve this cake plain, with just a dusting of icing sugar.  But feel free to frost the cake to your likings.


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