Chocolate Marble Cake

 

 

 

 

 

 

 

Marbled cakes give us the luxury of having at least two different flavors on a single cake. When properly executed, the patterns within the cake can also be a thing of beauty. This recipe marbles both a chocolate and vanilla batter to create a cake which is not too sweet and intense with flavours. In place of regular sugar, this recipes uses icing sugar which gives the cake a softer texture. This is an adaptation of a recipe by Bruno Albouze.

 

 

 

 

 

 

 

INGREDIENTS:

Most of the measurements here will be given in grams with approximate equivalents in cups. For a more accurate recipe, please use the grams measurements.

(1) 226 Grams Unsalted Butter (1 Cup) (At room temperature)

(2) 350 Grams Confectioners/Icing/Powdered Sugar (About 3 Cups. 1 Cup is 115 Grams)

(3) 6 Large Eggs

(4) 1 Teaspoon Pure Vanilla Extract

(5) 400 Grams Cake Flour (About 4 Cups. 1 Cup is 110 Grams)

(6) 2 Teaspoons Baking Powder

(7) 100 ml Milk (A little less than 1/2 a cup)

(8) 30 Grams Cocoa Powder (1/4 Cup or 4 Tablespoons)

(9) 1/4 Teaspoon Salt

 

 

 

 

 

 

 

NOTES:

(1) You will need a burnt or tube pan for this cake. The hole in the middle of these pans allow hot air to circulate within the pans which leads to a more even baking. This cake can also be made in large loaf pans. If using a loaf pan, you will have to monitor the baking time closely at it would differ according to the size of the pan.

(2)Whenever you bake with burndt pans, bowls or other pans outside traditional baking pans, be sure to grease and flour them properly so the cake comes out effortlessly without breaking or tearing. To do this, grease the entire pan with shortening (not butter) making sure you get to all the crevasses. Pour some flour into the greased pan and rotate the pan so the flour coasts the shortening layer. Finally place the pan in the fridge to set while you mix the batter.

 

 

 

 

 

 

 

(3) I made use of pipping bags to pipe the marbled patterns in the cake. If you do not gave access to pipping bags, you can use regular plastic bags or ziploc bags with holes made at a corner of the bag. The marbling can also be done with a couple of spoons.

PROCEDURE:

(1) Preheat oven to 350 degrees.

(2) Prepare baking pan as described in Note 2 above

(3) In a large bowl, mix flour, baking powder and salt together. Set aside.

(4) In the bowl of your stand mixer fitted with the paddle attachment, cream butter at medium speed until creamy. Add powdered sugar a bit at a time and beat until light and fluffy.

 

 

 

 

 

 

 

NOTE: This batter can also be mixed with a hand mixer and a bowl or with a wooden spoon.

(5) Next, add eggs one at a time, beating after each addition. Next add the vanilla extract and beat to combine.

 

 

 

 

 

 

 

(6) Add the flour mixture to the batter and mix just until combined. Do not over mix. Set batter aside while you make the chocolate component.

 

 

 

 

 

 

 

(7) In a small bowl, mix the cocoa powder and milk together until well blended.

 

 

 

 

 

 

 

(8) Take a third of the cake batter (This will be about 1 pound or 430 grams) and mix it with the chocolate mixture.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(9) Its now time to fill the prepared cake pan with the two batters. Pour the batters into pipping bags (or use any of the methods described in Note 3) and pipe the batter into the cake pan in layers, alternating between both batters.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(10) Run a wooden skewer (or knife) through the batter in a figure “8” motion. This will create the marbling effect and close large air pockets in the cake.

 

 

 

 

 

 

 

(11) Bake the cake in the preheated oven for 40 minutes or until a toothpick inserted in the middle comes out clean.

 

 

 

 

 

 

 

(12) Allow the cake to cool on the cooling rack for 15 minutes before taking it out of the pan. You can dust with icing sugar if you want to.