CHOCOLATE LEMON MARBLE CAKE
Going to invite your friends for a snack and want to prepare a simple and tasty cake? Make a hot tea and this chocolate lemon marble cake! It's a delicious cake that everyone will enjoy! Try it!! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Chocolate powder, lemon juice, flour, granulated sugar, eggs HOW TO MAKE CHOCOLATE LEMON MARBLE CAKE: For the chocolate dough: Beat the sugar, eggs and the butter until obtain a creamy mixture. Add the chocolate powder, salt and the vegetable oil and beat until it's nicely incorporated. Add the flour and the baking powder and beat until a creamy and homogeneous mixture. For the lemon dough: Beat the sugar, eggs, lemon zest and the butter until obtain a creamy mixture. Pour the lemon juice, vanilla extract and beat for 2 to 3 minutes. Add the flour and the baking powder and beat until a creamy and homogeneous mixture. In the loaf tin, pour the dough alternately with a spoon, one with chocolate and the other with lemon and so on until finish the dough. Bake for about 40 minutes. Remove the cake from the oven and unmold onto a rectangular platter. Let cool to room temperature and serve.
Provided by Pedro Barbosa
Categories Cakes, Chocolate, Recipes, Videos
Time 1h10m
Yield 12 slices
Number Of Ingredients 16
Steps:
- Preheat the oven to 180ºC (350ºF). Grease a loaf tin (25 x 11 centimeters with 7 centimeters high (9 3/4 x 4 1/3-inch with 2 3/4-inch-high)) with butter or margarine and dust with chocolate powder.
- For the chocolate dough: In an electric mixer, beat on medium speed the sugar, eggs and the butter until obtain a creamy mixture. Add the chocolate powder, salt and the vegetable oil and beat until it's nicely incorporated. Add the flour and the baking powder and beat until a creamy and homogeneous mixture.
- For the lemon dough: In an electric mixer, beat on medium speed the sugar, eggs, lemon zest and the butter until obtain a creamy mixture. Pour the lemon juice, vanilla extract and beat for 2 to 3 minutes. Add the flour and the baking powder and beat until a creamy and homogeneous mixture.
- In the loaf tin, pour the dough alternately with a spoon, one with chocolate and the other with lemon and so on until finish the dough. Bake until a toothpick inserted in the center comes out clean, about 40 minutes (the time depends on the oven).
- Remove the cake from the oven and unmold onto a rectangular platter. Let cool to room temperature and serve.
Nutrition Facts : Chocolate lemon marble cake Nutrition facts Serves 12 slices Per Serving % DAILY VALUE Calories 262 Total Fat 11 g(14%) Saturated Fat 5.5 g(27%) Cholesterol 80 mg(27%) Sodium 116 mg(5%) Total Carbohydrate 37 g(13%) Protein 4.5 g
CHOCOLATE MARBLE DRIZZLE CAKE
Got this recipe in an e-mail. Made it almost immediately and was very pleased with the result. The marble version makes a very pretty presentation. It is a moist, chocolate sour cream cake, like a pound cake but not as dense. Must admit that I have not tried the frosting, am not very "frosty" when it comes to cakes. Have also not yet tried the all chocolate version. Hope you'll like it as much as we do.
Provided by Chef Dudo
Categories Tarts
Time 1h15m
Yield 1 cake
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- In a medium bowl, mix the flour, salt, baking powder and baking soda together.
- Cream butter and sugar together.
- Add eggs, one at a time, beating after each. Continue beating until the mixture is light and cream colored.
- Add vanilla and milk or water.
- Add about one third of the flour mixture and mix until just combined.
- Add one half of the sour cream and mix. Repeat with another one third of the flour, then half the sour cream, and then the remaining flour.
- Remove about one third of the completed batter to another bowl.
- Add cocoa to the two thirds portion of the batter, folding in with a spatula until smooth.
- Spoon one half the chocolate batter into a greased 9 inch springform.
- Then, spoon the vanilla batter on top of the chocolate batter in three or four pools. Spoon on the remaining chocolate batter.
- Hold a knife vertically and cut through the batters to create a swirled effect. Do not stir but cut the knife through batters every three-quarters of an inch or so to create the swirls.
- Bake for 50-60 minutes or until the cake tests done with skewer or toothpick inserted in the center.
- Remove the cake to a wire rack and let it cool for five minutes before removing the ring.
- All chocolate variation:
- Skip the steps of removing part of the vanilla batter and swirling the two batters together. Increase the cocoa by one tablespoon
- Chocolate frosting.
- Bring the cream to a boil.
- Place the chips in a medium bowl.
- Pour the hot cream over the chips and stir to melt.
- Add the butter and stir until smooth.
- Set the chocolate frosting aside to cool until it is of a thick pouring consistency. (The chocolate should barely pour.).
- Pour the chocolate over the cooled cake letting some of it drizzle down the sides.
CHOCOLATE MARBLE CAKE
Marble cake is a classic childhood cooking memory. Whether using lurid colours for a psychedelic finish, or just chocolate and vanilla, it's a teatime treat
Provided by Emma Lewis
Categories Afternoon tea
Time 1h
Number Of Ingredients 7
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
- If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth.
- If you prefer to mix by hand, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition.
- Fold through 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract until the mixture is smooth.
- Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.
- When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles.
- Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
- Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.
Nutrition Facts : Calories 468 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.81 milligram of sodium
LEMON MOLASSES MARBLE CAKE
Make and share this Lemon Molasses Marble Cake recipe from Food.com.
Provided by MarieRynr
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven to 350*F. Butter and flour a 9 to 10 inch bundt pan or tube pan and set aside.
- To make the molasses batter, cream together the butter and brown sugar until very light. Beat in the egg yolks one at a time; beat in the molasses. Sift the dry ingredients together and add the batter alternately with the yoghurt, beginning and ending with the dry ingredients. Do NOT over mix.
- To make the lemon batter, cream together the butter and the sugar and lemon zest until very light. Add the lemon extract. sift the dry ingredients together and add to the creamed mixture alternately with the yoghurt beginning and ending with the dry ingredients. Do NOT overmix. Beat the egg whites with the salt until nearly stiff. Fold about 1/4 of them into the batter to lighten it, then gently fold in the remainder.
- Drop 3 or 4 large dollops of the lemon batter into the prepared cake pan. Top with 3 or 4 dollops of molasses batter. continue layering batters until all is used up. Gently rap the pan once against the countertop to settle the batters. With a butter knife, swirl the batters together a few times without over-doing it.
- Bake until the cake is golden brown and a toothpick inserted near the centre comes out clean, about 1 hour.
- Cool the cake in the pan on a wire rack for 10 to 15 minutes. Loosen the cake from the pan and unmold onto the rack to cool completely. Dust with icing sugar before serving. A lemon glaze is also nice on this.
Nutrition Facts : Calories 414, Fat 13.8, SaturatedFat 8.3, Cholesterol 86, Sodium 168.5, Carbohydrate 67.2, Fiber 1, Sugar 36.2, Protein 6.1
CHOCOLATE MARBLE CAKE
Make and share this Chocolate Marble Cake recipe from Food.com.
Provided by natasha
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Chocolate mixture: Cream butter and sugar until light and fluffy.
- In a separate bowl mix the flour and the cocoa powder.
- Add a few spoons of the flour mixture; mix and then beat in an egg do this continuously until the eggs and flour mixture have finished.
- If the mixture is too dry add the milk.
- White mixture: cream butter and sugar until light and fluffy add some flour then beat in an egg. Do this until the eggs and flour have finished.
- Butter and flour a baking tray 24cm by 24cm.
- Put blobs of the chocolate mixture into the tray and then do the same with the white mixture.
- Get a butter knife and slowly mix the mixture in the tray (not so it goes light brown) so it forms a spiral of white and brown.
- Put it in the oven for about half an hour on gas mark 6.
- When the cake is nearly cooked get some plain chocolate and melt over a pan of boiling water.
- Get out the cake.
- When it is cooled down, spread the melted chocolate over the top of the cake then sprinkle with coconut powder.
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