Chocolate Marble Cake (8" round/ 7" square)
(adapted from BBC Good Food)
Mixture A
190g Plain flour
20g Corn flour
10g Baking Powder
5g Salt
175g Sugar
4 Eggs
45g Milk
5g Vanilla Extract
30g Cocoa powder
Preheat oven to 180°C
1. Line a 8" round /square cake tin.
2. Sift (A) and reserve.
3. Using a paddle attachment, cream butter and sugar together until the mixture is light and creamy, and the colour is pale.
4. Add the eggs one at a time, making sure that it is fully incorporated before adding another.
5. Fold in flour mixture (A), followed by the milk and vanilla extract.
6. Divide batter into 2 portions. Add cocoa powder to 1 of them and mix through.
7. Drop large spoonfuls of the chocolate and vanilla cake batter into the cake tin alternately, making sure that the base is evenly covered at the same time.
8. Tap the cake tin against the counter top a few times to knock out trapped air bubbles and to even out the batter.
9. Use a skewer to swirl the cake batter around a few times to create the marbled effect.
10. Bake for 45-55 mins or until a cake tester comes out clean. Remove from tin and let cool completely on a wired rack before cutting. Cake will keep 3 days in an airtight container or freeze for up to 3 months.
Thoughts: The house smells of buttery goodness while it was baking in the oven. I had a hard time trying to stay away while it was still cooling on the rack. Couldn't resist snacking on a couple of slices when it was finally time to cut it up!
I lost some height in the cake since I used a 8" square instead of a 8" round tin as stated in the recipe. This can be easily resolved by using a 7" square tin if you prefer to have a square cake while maintaining its height. However, you may need to monitor and adjust the baking time slightly if you choose to do so.
Here are the adjustments I made to the original recipe:
- butter increased by 25g, simply because a block of butter comes in 250g form. Haha! And fats result in a tender bake, it shouldn't be bad. *winks*
- sugar reduced by 50g. Due to its hygroscopic nature, it may have affected the moisture of the cake.
- added corn flour to the flour mix to produce a "softer" texture.
Perhaps I am clouded by my emotions and it isn't that good, but I am greatly gratified by it. Not to mention that the stores here sell A$6-8 for a portion of what we typically get in SG. So yes, I am quite happy with this chocolate marble cake! *happy dance*
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