Learn a foolproof method of achieving glorious deep dark chocolate swirls when making this deliciously soft and moist marble cake.
Many recipes call for rich dark chocolate and white chocolate as ingredients to marble cake. Totally unnecessary as you will discover after making this cake. Here, the right quantity of pure cocoa is mixed into a portion of the batter.
Marble cakes originated in Germany by mixing tow toned batters of molasses and spices. As marble cakes made their way to America they were replaced by marbling chocolate into the cake. Not surprising as this reflects quite accurately of America’s obsession with chocolate.
Regardless where it originated from, from memory marble cake is probably the only time we would have a chocolate flavoured cake at home growing up. Chocolate cakes were certainly not the norm growing up in a 1970’s Eastern European migrant household, and even on this situation cocoa would be used to make chocolate cake rather than sugary rich cooking chocolate.
Do let me know if you have made this cake either here on wordpress or through Instagram. Tag your gorgeous marble cake with @olivesandfeta.
Makes 12-14 thick slices of cake
Prep Time 1/2 hour
Cooking Time 50 minutes
Preheat Oven 180 degree Celsius
1/2 cup + 2 tablespoons unsalted butter in room temperature. Soft to touch but not liquid
3/4 cup caster sugar
3 large eggs at room temperature
1 3/4 cup sifted plain flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1 teaspoon vanilla essence
2/3 cup full fat milk room temperature
1/4 cup pure cocoa not drinking chocolate
chopstick – or kebab stick
Test the butter, milk and eggs with your hand to ensure they are at room temperature.
Sift the flour and baking powder together.
In a mixing bowl, add the butter, salt and sugar. Beat until light and fluffy.
Add one egg at a time into the batter and beat the mixture in between additions.
Set aside 1/4 cup of flour.
Pour the remainder of the milk in an alternating fashion with the flour (1 1/2 cups ) and also beat in well.
Separate the batter into two. I weight both batters to ensure equal amounts of each batter.
Pour the vanilla and reserved flour into what will be your vanilla mixture. Beat well to ensure no lumps of flour remain.
Pour sifted cocoa into what will be your chocolate mixture and also beat in well to ensure there are no lumps of cocoa.
Tap each mixture on your bench top. This helps for any large air bubbles to rise to the top and escape batter.
Line a standard sized loaf pan. Add two heaped tablespoons of chocolate into one corner of your baking dish then adjacent two heaped tablespoons of vanilla batter. Alternate continuously in this manner. Do the same, for the second layer. Ensure alternating colours are used. If you like more of a zebra pattern, then use less batter for example only use 1 tablespoon of each colour batter when alternating.
With a chop stick or kebab stick make an ‘S’ pattern over your batter. Pass through each colour in an alternating fashion.
Bake at 165 degree Celsius for the first 15 minutes. Increase the temperature to 180 degree Celsius for the remainder 35 minutes.
In my oven this works to a ‘T’ each and every time. Starting at this temperature means your cake won’t have a volcanic effect and erupt as cakes sometimes do when exposed to high heat quickly.
Clearly, all oven temperatures vary slightly as well as the starting temperature of your batter when placed in the oven will determine the final cooking time. Be mindful during the last 5-10 minutes.
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