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- Dish type
- Loaf cake
This marbled sponge cake is delicious and very simple to prepare. Keeps well in an airtight tin for a few days.
1 person made this
IngredientsMakes: 1 cake
- 100g caster sugar
- 100g butter, softened
- 3 eggs
- 150g plain flour
- 1 teaspoon baking powder
- 200g plain chocolate
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- Preheat oven to 180 C / Gas 4; lightly grease a loaf cake tin.
- Beat sugar and softened butter together until the mixture becomes light and fluffy. Add the eggs and mix well. Beat in flour and baking powder; separate the cake mixture into two equal amounts in two different bowls.
- Melt chocolate in double boiler or microwave; allow to cool slightly. Fold melted chocolate into one of the cake mixtures. Pour the two mixtures alternately into prepared cake tin to create a marble effect.
- Bake in preheated oven for 50 to 60 minutes or until a skewer inserted in the centre comes out clean. Let cool for 15 minutes and serve warm.
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Chocolate Marble Pound Cake
Preheat the oven to 350°. Spray an 8-by-4-inch loaf pan with vegetable oil cooking spray and line it with parchment paper. Spray the paper.
In a medium bowl, whisk the flour with the baking powder and salt. In another medium bowl, combine the melted butter with the cocoa until smooth.
In a food processor, combine the softened butter with the granulated sugar. Add the eggs and vanilla and process until smooth. Add the dry ingredients and pulse just until combined. Add the cream and process until smooth. Transfer 1 cup of the batter to the bowl with the cocoa and stir until smooth.
Spoon half of the remaining batter into the prepared pan and smooth the surface. Spread the chocolate batter in the pan, then cover with the remaining plain batter. Using a table knife, cut 5 swirls in the batter. Bake the pound cake for 25 minutes. Reduce the temperature to 325° and bake for 25 minutes more. Cover loosely with foil and bake for 15 to 20 minutes longer, or until the cake is lightly browned and a toothpick inserted in the center comes out with moist crumbs attached. Let the pound cake cool in the pan for 10 minutes, then unmold and let cool completely on a wire rack. Dust with confectioners' sugar before serving.
Chocolate Orange Marble Chiffon Cake
Remove top oven rack move other rack to lowest position. Heat oven to 325°F.
Stir together cocoa and hot water in medium bowl stir in 3 tablespoons sugar and 2 tablespoons oil set aside. Stir together flour, remaining 1-1/2 cups sugar, baking powder and salt in large bowl add cold water, remaining 1/2 cup oil and egg yolks beat with spoon until smooth.
Beat egg whites and cream of tartar in another large bowl on high speed of mixer until stiff peaks form. Pour egg yolk mixture in a thin stream over beaten whites, gently folding just until blended. Remove 2 cups batter add to chocolate mixture, gently folding in until well blended. Fold orange peel into remaining batter.
Spoon half of orange batter into ungreased 10-inch tube pan drop half the chocolate batter on top by spoonfuls. Repeat layers of orange and chocolate batters. Gently swirl with knife for marbled effect, leaving definite orange and chocolate areas.
Bake 1 hour and 15 to 20 minutes or until top springs back when touched lightly. Immediately invert cake in pan onto heatproof funnel cool completely. Remove cake from pan invert onto serving plate. Prepare Orange Glaze spread over top of cake, allowing glaze to run down sides. Garnish as desired.
Melt 1/3 cup butter or margarine in medium saucepan over low heat. Remove from heat gradually add 2 cups powdered sugar, 2 to 3 tablespoons orange juice and 1/2 teaspoon freshly grated orange peel, beating with whisk until smooth and of desired consistency.
Mary Berry`s Key Lime Pie is one of the top post on my blog.
That bothers me so much I am not even going to link to it. After all, it`s just a slab of pure cholesterol on a biscuit base. And I`m supposed to be all about health and fitness. At least in this blog.
I seriously don`t indulge in much of this stuff, folks. Just the teeniest morsel with strong black coffee and I`m done. But I do enjoy that little mouthful.
That`s the government health warning out of the way. Now, here`s the good part. This marbled chocolate cake is another easy-peasy recipe. My ring tin is my favourite cake tin as a cake never fails to rise in it and the shape always makes a cake look sophisticated.
Added to that, the cake is done with the all in one method. That`s right-bung all those ingredients into mixer and the basic cake mix is done. Fool-proof. Red Hen proof, even.
Mary Berry`s Marbled Chocolate Cake
The Basic Cake Mix
- 225g softened butter
- 225g caster sugar
- 4 large eggs
- 225g self raising flour
- 2 level teaspoons baking powder
- 1 and 1/2 level teaspoons cocoa powder
- 1 and 1/2 tablespoons of hot water
- 150g plain chocolate (Around 34% cocoa solids)
- 2 tablespoons water
- 100g butter
- 50g Belgian milk chocolate
Preheat the oven to 180 degrees Celsius (Fan 170). Grease a 1.75litre (that`s about 3 pints) ring mould. Line it with strips of baking parchment.
Measure all the cake ingredients, except the cocoa and water into a large bowl. Beat until thoroughly blended. Dot about half of this mixture, in teaspoons, into the base of the prepared tin.
Mix the cocoa and hot water together in a small bowl then mix into the remaining cake mixture. Dot this mixture over and between the cake mixture already in the tin. Swirl a little with a knife, then carefully level the surface.
Bake in the preheated oven for about 40 minutes or until well risen and the top of the cake springs back when lightly touched. Leave to cool in the tin for a few minutes then transfer to a wire rack to cool completely.
To make the icing, break the plain chocolate into pieces, then melt it gently with the butter and water in a bowl over a pan of simmering water. Pour over the cake and then leave to set for about 1 hour. Break the milk chocolate into a bowl and melt over a pan of simmering water. Spoon into a piping bag, snip off the end, and drizzle the chocolate over the cake.
My photo shows the beautiful cake from Mary Berry`s Baking Bible as compared with my lumpen creation. Have to say, I was lucky to snag these three pieces of cake for the shot-the rest having been swiftly devoured by the teens and visiting guests.
Chocolate Marble Bread Recipe & Video
Chocolate Marble Bread is eye catching with its beautiful swirls of white and chocolate cake. Although it may look complicated, it actually starts with a vanilla cake batter that has melted chocolate stirred into part of the batter. The marbling is created by placing spoonfuls of the white and chocolate batters in your pan, and then running a wooden skewer through the two batters. This Chocolate Marble Bread (cake) is so moist and flavorful that it really doesn't need a frosting .
I have mentioned this before but it is important to remember that vanilla scented batters need a good vanilla extract. Buying vanilla extract can present a challenge as there are so many choices. The first thing to look for when buying any extract is to make sure it is labeled "pure". Stay away from the ones labeled "imitation" as they are made with synthetic vanilla and tend to leave a bitter aftertaste.
As always, try to use a good quality semi sweet or bittersweet chocolate in this recipe as it makes all the difference. Bittersweet chocolate with a high cacao content will obviously give this bread a sharper chocolate flavor than one made with a semi sweet chocolate. The choice is yours but always use a chocolate that you enjoy eating out-of-hand. The best chocolates are ones that have a lovely shiny finish (a sign that the chocolate was cooked at the right temperature for the right amount of time) with that wonderful 'snap' when you break it into pieces.
Chocolate Marble Bread: Preheat your oven to 350 degrees F (180 degrees C). Butter (or spray with a non stick vegetable spray) a 9 by 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper.
Melt the chocolate and coffee, in a stainless steel bowl that has been placed over a saucepan of simmering water. Remove from heat and set aside to cool to room temperature.
In a separate bowl, whisk or sift the flour with the baking powder and salt.
In your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy (about 3 minutes). Beat in the vanilla extract and eggs, one at a time, until well combined. Scrape down the sides of the bowl as needed. With the mixer on low speed, alternately add the flour mixture (in three addition) and sour cream (in two additions), beginning and ending with the flour. Spoon a little less than half of the batter into a separate bowl and then stir in the melted chocolate.
With two spoons, place spoonfuls of the two batters alternately into your loaf pan (chocolate, white, chocolate, etc.). Run (don't stir) a wooden skewer or knife through the two batters to achieve a marbled effect. Bake in preheated oven for about 50 - 60 minutes or until a toothpick inserted into the center just comes out clean.
Remove from oven and place on a wire rack to cool for 10 minutes before removing from pan. Cool completely. Store in a covered container at room temperature. It can also be frozen.
Grease an 8 inch springform tube pan. Preheat oven to 350 degrees F.
Combine 2 cups of the flour, baking soda, and salt on wax paper set aside.
In large bowl, beat sugar and oil for 3 minutes with electric mixer. Add eggs and vanilla beat 1 minute longer. Add dry ingredients alternately with water to sugar mixture. Beat until just blended. Pour about 1-1/4 cups batter into medium bowl.
In small bowl, stir together with a fork banana and remaining 2 tablespoons flour until blended and no large lumps remain. Add this mixture to the cake batter. Stir until blended.
Sift cocoa into large mixing bowl with remaining batter. With electric mixer beat just until blended. Pour cocoa batter into prepared pan. Pour banana batter over cocoa batter. With spatula, swirl through cake batters to marble.
Bake 50 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes on wire rack. Remove side and cool. Remove cake from pan to slice.
GLAZE: Melt butter in small saucepan over low heat. Add cocoa and water, stirring constantly until mixture thickens do not boil. Remove from heat cool slightly. Blend in the sugar and vanilla. Spoon over cake.
Chocolate Whirlaway cake: The classic cake from the fifties
Chocolate cake and gold cake are both star hits. So make it a night of stars with this luscious, two-toned Chocolate Whirlaway Cake!
You won&rsquot even need a dress rehearsal. With Swans Down&rsquos &ldquoguessing gone&rdquo recipe, it&rsquos a cinch the very first time! The strokes are counted &mdash every step tested in home kitchens.
For the frosting, you can use any of your favorite chocolate frostings! (Need ideas? Check out some vintage cake frosting recipes here.)
How to Make Marble Cake
Step 1: Make the Vanilla Cake Batter
So to get started making this Marble Cake, you’ll make the vanilla cake batter. A combination of butter and vegetable oil are used to add both flavor and moisture to the cake. Butter adds the flavor you really love in a vanilla cake, while oil adds the ever important moisture.
The butter, oil and sugar are all creamed together until nice and fluffy, then the eggs are added. I love that this batter uses whole eggs, so there aren’t any egg yolks or whites left over that you’re either throwing away or trying to find a use for.
Next up is the vanilla extract and buttermilk, which are added in between the two additions of the dry ingredients. I love the extra flavor and tenderness that the buttermilk adds, but it could be replaced with regular milk, if you prefer.
Step 2: Add Chocolate to Some of the Cake Batter
Once the batter is all combined, 1 1/4 cups of batter should be separated and the melted chocolate added. I played around the most with this particular step. How much of the batter should be used for the chocolate, what kind of chocolate to use and how much chocolate? All such important questions!
What Kind of Chocolate to Use?
The kind of chocolate was the first thing I played with. The chocolate you use actually makes a significant different in the final texture and taste of the chocolate cake.
I knew I wanted to use melted chocolate, so I initially started out using pure 100% chocolate. It ended up not being my favorite option because it made the chocolate cake noticeably different in texture from the vanilla and was more dense and dry. Not to mention that it was a little more bitter tasting.
I then tried semi-sweet chocolate, which is a favorite of mine in baking. While it improved the texture of the cake, I found the chocolate flavor to not really be enough. It was fine, but just a bit lost.
Next up was a bittersweet chocolate, which is kind of a middle point between the 100% cocoa and semi-sweet, since it’s a 60% cocoa. The bittersweet chocolate was perfect! Great chocolate flavor, but not overpowering or bitter. I also messed around with the amount of melted chocolate used and decided that a little less melted chocolate went a long way. It added plenty of flavor and did a better job of maintaining the same cake texture between the chocolate and vanilla batters. Too much added chocolate still messed with the texture more than I wanted it to.
How Much Chocolate Batter to Make?
The final decision was how much cake batter to actually add the melted chocolate too. I have to say this was the hardest thing to decide on. I decide to go with 1 1/4 cups of batter being used for the chocolate part of the cake. One cup would work and 1 1/2 cups would work, but I felt as though 1 1/4 cups was just right. That said, you could totally adjust that to your preference without having to adjust anything else about the recipe. It’s flexible like that.
Step 3: Swirl the Batters Together in Your Pan & Bake
As for marbling the cake when you add the cake batters to the pans – you don’t want to overdo it. I really liked having them a little more separate so that you got the distinctly chocolate and vanilla flavors. Too much marbling and the chocolate can kind of take over, so keep that in mind. I ran a knife in a swirl through the cake in one direction once, then the opposite direction once and that was it.
Step 4: Frost Your Cake!
The final step is covering your marble cake in homemade chocolate buttercream frosting! It finished it off perfectly! However, you could totally use a vanilla frosting as well.
The great thing about Marble Cake is that there are many ways to go about it and this recipe is pretty flexible. The cake is moist, flavorful and easy to put together too, which are all winners in my book. I hope you enjoy it!
You might also like these cake recipes:
Marbled Chocolate Coffee Cake with Chocolate-Cashew Crumb Topping
This beautifully easy Chocolate Coffee Cake is sweetened with banana and applesauce and topped with a chocolate-cashew crumb topping.
Coffee cake confuses me. The “coffee” part makes me think breakfast, but it’s cake. I guess doughnuts, danishes, and most muffins are more like dessert than a healthy start to your day, yet they somehow got the stamp of approval for breakfast. Coffee cake is no different. In this recipe, I used banana and applesauce to add sweetness and moisture while reducing the oil and sugar, which makes it practically health food.
I know lots of people who can’t drink coffee in the evening or they will be up all night, so for those folks this chocolate coffee cake would have to be breakfast. Lucky for me, I can drink a cup of joe any time of day or night without it affecting my sleep, so I will gladly enjoy this cake in the morning or after dinner.
Don’t let the pretty marbled effect make you worry that this recipe is difficult. Making it marbled is just one tiny extra step, but we can keep that our little secret. I know everyone you serve this to will be impressed with your mad baking skills, and they’ll never guess it’s super easy. I used cashews in the crumb topping because I had a bag of broken cashews that needed to be used, but peanuts or walnuts would be great too.
Be a hero at your next potluck, bake sale, or brunch with this easy and delicious Chocolate Coffee Cake!
Marbled banana bread
Less than a week after I delivered the ostensibly completed manuscript for that my second cookbook (just 40 days now!), I received an email from someone was looking for a recipe for a chocolate-vanilla marble cake like the one her grandmother had made, one that had great texture and wasn’t too sweet. She said that no recipe she’d tried had achieved this, and could I help?
I became obsessed I loved the idea and I fiddled until I came up with a marble cake I loved, moist, deeply chocolaty in the dark swirls, but no throwaway blandness in the light ones… and then I added it to the book. Editors love this, by the way, almost as much as mine loved the ten recipes I swapped in in December and the three in January, and the introduction that I didn’t write until February. Seriously, just let me know if you ever want me to write that How Not To Write A Book Book.
What a tease, however, that this isn’t that marble cake. (That one is really good though! I thought I’d hand it off to friends and my family basically blockaded the door.) (Geez, Deb, stop rubbing it in.) What I wanted to tell you today is what happened after I figured out how I wanted to marble the cake, which is that I found it so much fun, I couldn’t stop. I started marbling everything. Marbled chocolate graham crackers. Marbled gingerbread bars. And then one day I even made marbled banana bread and I shared it on Instagram Stories and I don’t think I have ever received so many requests for a recipe.
At my typically snail-like pace of output, this brings us up to today. Banana bread is perfect fall/back-to-school food anyway, can we pretend I “meant” to do that? And this version, which is 50% this jacked-up classic (my favorite) and 50% this double-dark chocolate version (seemingly everyone else on earth’s favorite) is thus the literal definition of “best of both worlds.” I know for a fact that all of our weekends will be better with this in it.
Marbled Banana Bread
- 3 large very ripe bananas
- 1/2 cup (115 grams) unsalted butter, melted
- 3/4 cup (145 grams) light brown sugar
- 1 large egg
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon table or fine sea salt
- 1 cup (130 grams) plus 1/4 cup (35 grams) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup (about 20 grams) dark cocoa powder (I use Dutched but any kind should work), sifted if lumpy
- 3/4 cup (130 grams) chocolate chips
Melt butter in the bottom of a large bowl in the microwave. Mash the bananas right into it until mostly smooth. Whisk in brown sugar, egg, vanilla, baking soda, and salt until thoroughly combined. Add 1 cup of the flour, stirring just until it disappears.
Pour half of batter into a second bowl. (You can eyeball it, it’s fine. Or you can know that my batter halves were roughly 365 grams each, but weights will vary with banana sizes.) Into one bowl, stir the remaining 1/4 cup of flour and ground cinnamon. Into the other bowl, stir in the cocoa powder and chocolate chips.
Dollop batters in large (see pictures above for an idea of size) alternating spoonfuls into bottom of prepared loaf pan. Attempt to “checkerboard” the rest in, roughly meaning that you’ll drop a chocolate batter dollop on top of a chocolate-free one and vice-versa until both batters are used up. Use a butter knife or small offset spatula to make a few figure-8s through the batters, marbling them together — but just a little, say, 2 to 3 figure-8s. Any more and the swirls may not look distinct when you cut the cake.
Bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. (A melted chocolate chip smear is expected, however.) Cool in pan for 10 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.
Do ahead: The banana bread will keep for up to 4 days at room temperature. I keep mine wrapped in foil.