Here is another something I made to fill in tea time snacks. I’m starting to think all that sugar is getting my brain a bit high. I have used this Martha Stewart recipe time and time again but yet still haven’t perfected it completely. Why not just change to another recipe you might ask….well, I like that this marble cake is more dense than those dry ones we have in shops, this recipe is almost pound cake-like.
This recipe originally came with a part to make the ganache. I thought that would be too rich even for me already so I skipped it. But 5 ounces left for the chocolate to go into into the cake was still a bit too much and the cake ended up looking more like chocolate cake than a marble…but that’s probably my fault too, I didn’t divide the batter into 1/2 and 1/2. It was more like 3/4 to the melted chocolate.
I would attempt to make this again till I get it right. I don’t think there’s really anything wrong with the recipe just techniques. But the cake was still good and tea time was taken care off for at least a few days.
CHOCOLATE MARBLE CAKE RECIPE
(adapted slightly from Martha Stewart)
226 gms/ 8 ounces of unsalted butter
(plus more to butter pan)
2/3 cups sugar
1 1/4 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking powder
4 large eggs
1 cup whole milk
1 teaspoon of vanilla extract
4-5 ounces of semi-sweet chocolate,
1. Butter a loaf pan and coat it with flour.
Shake off excess.
2. In a heat-proof bowl over a pot of simmering water, melt the chocolate.
3. Pre-heat your oven to 180C. Sift together the dry ingredients into a bowl; flour, salt and baking powder.
4. In your cake mixer, cream together the room temp butter and sugar together till pale and fluffy.
5. Add your eggs one at a time, making sure each egg is properly mixed in before adding the next one. Add vanilla extract.
6. Add in the flour mixture and the milk in alternate batches. Flour in first and then milk and then flour and so on.
7. Pour half of the cake batter to the melted chocolate. Fold it gently till well mixed.
8. Drop large spoonfuls of the chocolate batter first and then the plain batter till pan is filled.
9. Using your spatula, swirl the batter gently in a number 8 motion once only.
10. Bake for about an hour and a half. If the top seems to brown too quickly, cover with foil.
11. After an hour, just give it a check by inserting a skewer into the cake. If it comes out clean, it’s ready.
12. Shake the cake gently out of the pan when it’s a bit cool. Rest on a rack before cutting and eating.