VANILLA CHOCOLATE MARBLE POUND CAKE
This Vanilla Chocolate Marble Pound Cake recipe is a mix of vanilla pound cake and fudgy chocolate pound cake that's topped with an easy chocolate ganache. Both the vanilla cream cheese pound cake and the chocolate pound cake have the same base batter, making this pretty swirled pound cake incredibly easy.
Provided by Michelle
Categories Dessert
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees and line an 8x4 baking pan with parchment paper (or grease well).
CHOCOLATE MARBLE LOVE CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-inch baking pan.
- Prepare the cake batter according to the package directions. Spoon evenly into the prepared pan and set aside.
- Combine the ricotta, sugar, cocoa powder, vanilla, eggs and 4 ounces of the mascarpone in a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the cake batter and spread, so the top is completely covered. Bake until a skewer inserted into the center of the cake comes out clean and the vanilla cake layer has risen to the top, 50 to 60 minutes. Let cool completely in the pan on a cooling rack.
- Combine the instant pudding, milk and the remaining 12 ounces mascarpone in a stand mixer and beat until thick and smooth. Spread the frosting evenly over the entire cake. Use a peeler to shave chocolate curls to garnish the cake.
FLOURLESS CHOCOLATE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F. Spray a 9 by 2-inch spring form pan with nonstick spray.
- Put the chocolate, butter, and salt in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.
- Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined.
- Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.
- When ready to serve remove ring from spring form mold. Dust cake with confectioners' sugar or cocoa powder. Serve with whipped cream or ice cream if desired.
- Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.
TOWERING FLOURLESS CHOCOLATE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the cake: Preheat the oven to 325 degrees F. Butter the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper.
- Put the bittersweet and unsweetened chocolate in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate melts, then remove the bowl from the pan.
- Put the eggs, turbinado sugar and salt in the bowl of a stand mixer. Set the bowl over the same pan of simmering water and whisk until the mixture is warm, about 2 minutes. Transfer the bowl to the stand mixer; beat with the whisk attachment on medium speed until tripled in volume, about 5 minutes.
- Meanwhile, bring the beer and vanilla to a low boil in a saucepan. Reduce the mixer speed to low; beat in the beer mixture, then the melted chocolate, until combined, about 2 minutes. Gradually beat in the butter until incorporated.
- Pour the batter into the prepared pan. Bake until a toothpick comes out with a few crumbs, about 35 minutes. Cool in the pan on a rack 1 hour, then run a knife around the edge of the pan and remove the ring. Let cool completely.
- Make the meringue: Microwave the chocolate, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring, until the chocolate melts.
- Whisk the granulated sugar, egg whites, cream of tartar, salt and 1/3 cup water in a heatproof bowl. Put the bowl over a saucepan of simmering water; beat with a handheld mixer on low speed, then gradually increase the speed to high and beat until soft peaks form, about 5 minutes. Remove the bowl from the pan; continue beating until the meringue is cool and fluffy. Fold in the vanilla, then fold in the melted chocolate until swirled. Spread the meringue on the cake.
CHOCOLATE-AND-VANILLA MARBLE ROULADE
Put a creative twist on the traditional rolled and filled cake known as roulade by going marble -- all you have to do to create the pretty pattern is mix up two contrasting batters.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 12-inch cake
Number Of Ingredients 14
Steps:
- Filling: Bring cream just to a boil in a small saucepan over medium heat; pour over chocolate in a medium bowl. Let stand until softened, about 3 minutes; using a rubber spatula, stir until emulsified. Cover with plastic and refrigerate overnight.
- Cake: Butter a rimmed baking sheet; line with parchment, then butter parchment. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, 1/4 cup sugar, baking powder, oil, egg yolks, and milk. In the bowl of a mixer fitted with the whisk attachment, combine egg whites, salt, cream of tartar, and vanilla. Whisk on medium speed until foamy, about 1 minute. Slowly add remaining 1/2 cup sugar. Increase mixer speed to high and continue whisking until stiff, glossy peaks form, about 5 minutes more.
- Stir about one-third of egg-white mixture into flour mixture to lighten, then gently fold in remaining egg-white mixture in three additions. Transfer about 1 cup batter to a small bowl and gently fold in cocoa. Using an offset spatula, spread vanilla cake batter in prepared pan, filling pan completely and being careful not to deflate batter. Drop teaspoons of chocolate batter evenly across surface of vanilla batter, then swirl together to create a marble pattern. Bake until lightly golden brown and center of cake springs back when lightly pressed, about 18 minutes.
- Run a knife between sides of cake and pan to loosen. Invert cake onto a sheet of parchment lightly coated with cooking spray; remove uncoated parchment from cake. Using coated parchment, start at a short end and roll up cake. Let cool completely, seam-side down.
- Unroll cake. Whisk chilled chocolate filling to soft peaks. Evenly spread on top of cake, leaving a 1/2-inch border. Starting at a short end, carefully roll up cake without parchment. Transfer, seam-side down, to a serving platter to maintain cylindrical shape. Slice and serve (uncut rolled cake can be refrigerated up to 1 hour).
LILY'S MARBLE CAKE
As a kid I used to cut through the yards to go over to my friend Lauren's (Lauren Shay's dad photographed me for Life magazine when I was 6) house. When her grandma Lily was over she'd always make this incredible irresistible chocolate marble cake. I'll never forget how deliciously moist it was. I tried to get the recipe from her mom but she wouldn't share it. Then, I became a professional pastry chef and tried to re-create it, longing for that taste and texture. Unable to get it totally right, I contacted the family again, but they still were holding on tight to it. I've been trying to get this recipe from their mother for 40 years. She finally shared it with me as my wedding gift after badgering her and her husband, Art, her children and her grandchildren. I even talked about it in an interview in the paper to try to apply gentle pressure on them to give it to me. Now this recipe won't die in her recipe file.
Provided by Food Network
Categories dessert
Time 1h35m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Butter and flour a straight-walled 10-inch tube pan. Preheat the oven to 350 degrees F.
- In a standing mixer fitted with the paddle attachment, cream the butter until light and fluffy. Add the sugar and continue to mix well. Add the eggs 1 at a time and beat until incorporated.
- In a bowl, whisk together the milk and vanilla. In another bowl, whisk together the flour, baking powder, and salt.
- Reduce the mixer's speed to low. Alternately add the flour and milk mixture until a smooth batter is formed. Continue mixing for 5 minutes. (It's important to mix for the full 5 minutes.)
- Transfer 1/3 of the batter to a bowl and whisk in the cocoa powder. Stir the coconut into the remaining batter.
- Pour the coconut batter into the pan; then spoon the chocolate batter around. Run a knife through the batter, cutting the batters together to create a marbled effect. (Do not stir.) Bake until a toothpick inserted into the middle of the cake comes out clean, about 1 hour 15 minutes.
- Let the cake cool in the pan. Invert the cake onto a stand or plate, slice, and serve.
FLOURLESS CHOCOLATE & VANILLA MARBLE CAKE
Flourless chocolate cake with a swirl of cheesecake...yum! This is very rich, so a small slice is all you'll need per person. To slice the marble cake neatly, use a hot knife (run it under hot running water and dry it). Wipe the blade clean between slices.
Provided by hepcat1
Categories Dessert
Time 6h20m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Position an oven rack in the middle of the oven and heat the oven to 300°F Lightly grease a 9x2-inch round cake pan and line the bottom with parchment.
- Make the vanilla batter: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar and continue beating until well blended and no lumps remain. Add the egg and vanilla and beat just until blended. Set aside.
- Make the chocolate batter: In a medium bowl, melt the chocolate and butter in a large metal bowl over a pan of simmering water or in the microwave. Whisk until smooth and set aside to cool slightly. With a stand mixer fitted with the whip attachment (or with a hand mixer), beat the eggs, sugar, rum or espresso, vanilla, and salt on medium high until the mixture is pale and thick, 3 to 4 minutes. With the mixer on low, gradually pour in the chocolate mixture and continue beating until well blended.
- Combine and bake: Spread about half of the chocolate batter in the bottom of the pan. Alternately add large scoopfuls of each of the remaining batters to the cake pan. Using a knife or the tip of a rubber spatula, gently swirl the two batters together so they're mixed but not completely blended. Rap the pan against the countertop several times to settle the batters.
- Bake until a pick inserted about 2 inches from the edge comes out gooey but not liquid, 40 to 42 minutes; don't overbake. The top will be puffed and slightly cracked, especially around the edges. It will sink down as it cools. Let cool on a rack until just slightly warm, about 1-1/2 hours. Loosen the cake from the pan by holding the pan almost perpendicular to the counter; tap the pan on the counter while rotating it clockwise. Invert onto a large flat plate or board. Remove the pan and carefully peel off the parchment. Sift some cocoa powder over the cake (this will make it easier to remove the slices when serving). Invert again onto a similar plate so that the top side is up. Let cool completely. Cover and refrigerate until very cold, at least 4 hours or overnight.
- Make Ahead Tips:.
- Wrap the cooled cake (unmolded as directed in the recipe) in plastic and refrigerate until firm and well chilled. Slide the cake from the plate and wrap it again in plastic. Freeze for up to a month. To serve, unwrap the cake and set it on a flat serving plate. Cover with plastic wrap and thaw in the refrigerator overnight, or at room temperature for an hour or two.
Nutrition Facts : Calories 183.3, Fat 13.4, SaturatedFat 8.1, Cholesterol 87.5, Sodium 67.9, Carbohydrate 13, Sugar 12.7, Protein 2.7
FLOURLESS CHOCOLATE CAKE
Treat someone to this flourless chocolate cake. It's ideal for anyone following a gluten-free diet, and makes an irresistible dessert with fresh berries
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 1h55m
Number Of Ingredients 9
Steps:
- Heat the oven to 160C/140C fan/gas 3. Butter a 23cm springform cake tin and line the base with baking parchment.
- Melt the butter and chocolate in a medium heatproof bowl in the microwave or over a pan of gently simmering water. Mix the coffee powder with 2 tbsp hot water until dissolved. Stir the coffee into the chocolate and set aside to cool slightly.
- Whisk the egg whites in a large bowl for 2 mins with an electric whisk until soft peaks form. In another large bowl, whisk both the sugars, the vanilla and egg yolks for 5-8 mins, or until pale and fluffy. Sift the cocoa powder into the egg yolk mixture and mix gently to combine.
- Stir the cooled chocolate into the egg yolk mixture, then gently fold through the egg whites until smooth. Transfer to the tin and bake for 1hr-1hr 20 mins, or until a skewer inserted into the middle of the cake comes out clean. Allow to cool, remove from the tin and serve with fresh berries, if you like.
Nutrition Facts : Calories 436 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
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
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- Preheat the oven to 300°F (150°C). Position an oven rack in the middle of the oven. Lightly butter a 9-by-2-inch round cake pan and line the bottom with parchment.
- In a medium bowl with an electric mixer, beat the softened cream cheese until smooth. Add the sugar and continue beating until well blended and no lumps remain. Add the egg and vanilla and beat just until blended.
- In a medium bowl, melt the chocolate and butter in a large metal bowl over a pan of simmering water or in the microwave. Whisk until smooth and set aside to cool slightly.
- Using a stand mixer fitted with the whip attachment (or with a hand mixer), beat the eggs, sugar, rum or espresso, vanilla, and salt on medium-high until the mixture is pale and thickened, 3 to 4 minutes. With the mixer on low, gradually pour in the chocolate mixture and continue beating until well blended.
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- Preheat the oven to 325°F. Using the 1/2 tablespoon butter, grease a 9-inch springform pan. Line the bottom of the pan with a parchment round. Tightly cover the pan underneath and along the outer sides with foil and set in a roasting pan.
- Combine the butter, chocolate and Kahlúa in a metal bowl set over simmering water or in the top of a double boiler. Melt the chocolate, stirring constantly, until smooth and creamy, about 5 minutes; reserve.
- Meanwhile, combine the eggs, sugar, vanilla and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5 minutes.
- Pour the batter into the prepared springform pan and add enough boiling water to the roasting pan to come halfway up the side of the springform. Bake until the cake has risen slightly and the edges are just beginning to set, about 25 minutes.
- Remove the cake from the refrigerator about 30 minutes before serving. Remove the springform side, invert the cake onto a large plate, and peel away the parchment paper from the bottom.
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