Marble Cake with Whipped Chocolate Buttercream I Am Baker from iambaker.net
Description
Chocolate marble cake is a classic dessert that is perfect for any occasion. It’s a delicious combination of vanilla and chocolate cake batter swirled together to create a beautiful marble effect. This recipe is easy to follow and is a great way to impress your family and friends.
Prep Time
The prep time for this chocolate marble cake recipe is approximately 20 minutes.
Cook Time
The cook time for this recipe is approximately 45 minutes.
Ingredients
For the vanilla batter: - 1 ¾ cups all-purpose flour - 2 teaspoons baking powder - ½ teaspoon salt - 1 cup granulated sugar - ½ cup unsalted butter, softened - 2 large eggs - 1 teaspoon vanilla extract - 1 cup milk For the chocolate batter: - ¼ cup unsweetened cocoa powder - ¼ cup hot water - 1 teaspoon vanilla extract
Equipment
- Mixing bowls - Measuring cups and spoons - Whisk - Spatula - 9-inch loaf pan
Method
1. Preheat the oven to 350°F (180°C). Grease a 9-inch loaf pan with butter or cooking spray. 2. In a mixing bowl, whisk together the flour, baking powder, and salt. 3. In another mixing bowl, cream the sugar and butter until light and fluffy. 4. Beat in the eggs, one at a time, followed by the vanilla extract. 5. Gradually add the flour mixture to the butter mixture, alternating with the milk, until just combined. 6. In a separate bowl, whisk together the cocoa powder and hot water until smooth. 7. Add the vanilla extract to the chocolate mixture and stir to combine. 8. Pour half of the vanilla batter into the prepared pan, followed by half of the chocolate batter. 9. Use a fork or knife to swirl the batters together, creating a marble effect. 10. Repeat with the remaining batters. 11. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. 12. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Make sure that all of your ingredients are at room temperature before starting this recipe. - Don't overmix the batter, as this can cause the cake to become tough. - You can add chopped nuts or chocolate chips to the batter for added texture and flavor. - This cake can be stored in an airtight container at room temperature for up to 3 days.
Q: Can I use a different type of pan for this recipe? A: Yes, you can use a different type of pan, but the baking time may need to be adjusted. Q: Can I make this cake ahead of time? A: Yes, you can make this cake ahead of time and store it in the refrigerator for up to 3 days. Q: Can I freeze this cake? A: Yes, you can freeze this cake for up to 2 months. Make sure to wrap it tightly in plastic wrap and then aluminum foil before freezing.
Recipe Tips
- To ensure that your cake comes out of the pan easily, grease the pan with butter or cooking spray and then line it with parchment paper. - You can test if the cake is done by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done. - If you don't have hot water, you can use hot milk instead. This will give the cake a richer flavor.
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