Honey Chocolate And Golden Marble Cakes Food

MARBLE CAKE

Steps:

• Preheat oven to 350°F (177°C). Spray or lightly butter two 9-inch cake pans. Set aside.
• Sift the cake flour, baking powder, and salt together in a large bowl. Set aside.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high speed for 3-4 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs then the egg yolks one at a time, then add the vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. Use a whisk to rid any large lumps, if needed. The batter will be slightly thick.
• Remove 1 cup of yellow batter and pour into a medium bowl. Melt 4 ounces of chocolate in the microwave, stopping and stirring every 20 seconds until completely smooth. Pour chocolate into the 1 cup of yellow batter you set aside and stir until combined.
• Pour an even layer of the yellow batter into each cake pan. Spoon chocolate batter on top, as shown in the photo above. Pour remaining yellow batter on top of the chocolate. Using a knife, swirl the two batters together. Don't worry if it's not perfect.
• Bake the layers for 22-27 minutes, or until a toothpick inserted into the center of one cake comes out clean. Mine usually take 24 minutes. During bake time, loosely cover the cakes with aluminum foil if you find the tops are browning too quickly. Remove cakes from the oven and allow to cool completely in the pans set on a wire rack.
• With a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add confectioners' sugar, cocoa powder, salt, vanilla, and cream with the mixer running on low. Once added, increase to high speed and beat for 3 full minutes. Add 1-2 more Tablespoons confectioners' sugar if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. Taste the frosting and add a pinch more salt if it's too sweet.
• If needed, level cakes to create a flat surface (I usually use a knife, be careful doing this!). Place 1 cake layer on a cake stand or large serving plate. Evenly spread about 3/4 cup frosting on top. Top with 2nd cake and spread the remaining frosting all over the sides and top. Decorate with sprinkles if desired. Slice and serve.
• Cover any leftover cake and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.

CHOCOLATE MARBLE CAKE

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.

MARBLE CAKE

Steps:

• Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 10-in (12-cup) Bundt pan generously with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour.
• In a small saucepan, combine the cocoa powder, ½ cup of the sugar, and the water. Bring to a simmer over high heat, whisking until smooth. Off the heat, immediately add the chocolate; whisk until the chocolate is melted and the mixture is smooth. Set aside.
• In a medium bowl, whisk together the buttermilk, eggs, and vanilla. Set aside. (Note that the mixture will start to look curdled as it sits; that's okay.)
• In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the flour, baking powder, baking soda, salt, and remaining 2 cups of sugar. Beat on low speed for 30 seconds to combine. Add the softened butter and half of the buttermilk mixture and mix on low speed until moistened but still a little crumbly, about 1 minute. With the mixer running on low, gradually add the remaining buttermilk mixture until incorporated, then increase the speed to medium and mix for three minutes, stopping once to scrape down the sides and bottom of the bowl with a rubber spatula. The batter should look pale and creamy. Scrape down the sides and bottom of the bowl again, making sure the batter is evenly mixed.
• Transfer about 2½ cups of the batter to a medium bowl. Add the chocolate mixture and whisk until smooth.
• Spoon half of the remaining vanilla batter into the prepared Bundt pan. Pour the chocolate batter over top. Finish by spooning the remaining vanilla batter over the chocolate (don't worry about covering the chocolate layer completely). Using a butter knife, swirl the batters together with a zig-zag motion, going three times around the pan. It may not look like the batters are swirled; that's okay. It's important not to over-swirl.
• Bake for 60 to 70 minutes, or until a cake tester comes out clean.
• While the cake bakes, make the glaze: In a small saucepan, combine the butter, sugar, water, and vanilla. Bring to a boil, then reduce the heat and simmer until the sugar is dissolved, about 1 minute.
• Set the pan on a cooling rack. Using a skewer or toothpick, poke about 40 holes in the bottom of the still-hot cake, going about ¾ of the way down. Spoon or brush half of the glaze evenly over the bottom of the cake. If the glaze starts to pool on the surface, poke more holes to help it absorb. Leave the cake on the rack to cool for 30 minutes.
• Invert the cake onto a serving platter. Brush the remaining glaze evenly over the top and sides of the cake, letting it soak in as you go. (Go slowly so that the glaze gets absorbed.) Let the cake sit for at least two hours before serving. Cut with a serrated knife.
• Note: If you'd like to make your own buttermilk, check out the easy method here.
• Make-Ahead Instructions: This cake keeps well for several days. Once cool, store in a cake dome (or cover with plastic wrap) at room temperature until ready to serve.
• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

CHOCOLATE MARBLE LOVE CAKE

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.

MARBLE SNACKING CAKE WITH CHOCOLATE FROSTING

Steps:

• For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray and line the bottom with parchment.
• Place the chocolate in a medium microwave-safe bowl and microwave in 20-second intervals, stirring in between, until the chocolate is fully melted. Set aside.
• Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
• Beat the granulated sugar, butter and oil in a large bowl with an electric mixer on medium-high speed until fluffy and pale, about 4 minutes. Reduce the mixer speed to low and add the vanilla and then the eggs one at a time, scraping down the sides of the bowl with a rubber spatula and mixing well after each addition. Add one-third of the flour mixture and beat on low speed until just combined. Add half of the milk and beat until combined. Repeat alternating additions of the flour mixture and milk, scraping down the sides of the bowl after each and beating until the last addition of flour is fully incorporated.
• Transfer one-quarter of the batter to the bowl with the melted chocolate and stir until the chocolate is evenly incorporated.
• Pour half of the remaining vanilla batter into the prepared cake pan and smooth out to the edges with an offset spatula. Scoop large spoonfuls of the chocolate batter on top of the vanilla batter and then pour the remaining vanilla batter on top. Using a skewer or butter knife, carefully swirl the chocolate batter into the vanilla batter to create a marbled effect.
• Bake, rotating the pan halfway through, until a toothpick inserted into the center of the cake comes out clean, about 35 minutes. The top of the cake should be springy to the touch and the vanilla spots should be lightly golden. Cool the cake in the pan for 10 minutes, then use a paring knife to loosen the sides of the cake from the pan and invert onto a wire rack to cool completely before frosting.
• For the frosting: Beat the butter in a medium bowl with an electric mixer on medium-high speed until smooth and creamy, about 3 minutes. Add the cocoa powder, cream, vanilla, salt and 1 1/2 cups of the confectioners' sugar and mix on low speed until fully incorporated. With the mixer still on low, gradually add the remaining confectioners' sugar and mix well. Increase the mixer speed to medium high and beat until the frosting is light and fluffy, about 2 minutes; the frosting will lighten in color as air is incorporated. (See Cook's Note.)
• Using an offset spatula, spread the frosting in a thick, swooping layer all over the top of the cooled cake.

HONEY , CHOCOLATE AND GOLDEN MARBLE CAKES

Steps:

• Preheat oven to 350°F Generously spray two 9 or 10-inch angel food cake pans with non stick cooking spray.
• For all batters, use a food processor.
• Mix ingredients for each cake in order given.
• If you start with the yellow batter you don't have to clean the processor in-between.
• Pour each batter into its own bowl.
• Once batters are ready, layer in pans.
• Start with one third of each: honey, then yellow, then chocolate batters.
• There is no need to marbleiz.
• This will happen during baking.
• Dust with sugar before baking.
• Bake 65 to 75 minutes.
• Cool well.

CHOCOLATE ORANGE MARBLE CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease and line the base of a loaf tin (8 x 21cm/ 2lb) with baking parchment. Beat the butter, sugar, eggs and flour together in a large bowl with an electric whisk or in a food processor until lump free.
• Split the mixture into two bowls, beat the milk, followed by the cocoa powder into one. Beat the orange juice, zest and orange food colouring, if using, into the other.
• Spoon alternate dollops of the mixture into the cake tin, then use a skewer to create a marble pattern by dragging it through the mixture in swirls. Make sure you don't overmix or you won't see the pattern. Smooth the surface if necessary.
• Bake the cake for 45 - 55 mins until golden and risen, and a skewer poked in comes out clean.
• Leave the cake in the tin to cool, then turn out. Melt the chocolate in a bowl over barely simmering water or gently in the microwave. Use a spoon to drizzle the chocolate over the cake.

JANE HORNBY'S DOUBLE CHOCOLATE MARBLE WEDDING CAKE

Steps:

• First make the cakes. Heat the oven to 160C/140C fan/gas 3. Make the 18cm and 23cm cakes first. Butter then line the base and sides of both a 23cm and an 18cm round, deep cake tin. Have two large bowls ready, then put 250g flour, ¾ tsp each baking powder and bicarbonate of soda, and ¼ tsp salt into both bowls. Add the muscovado to one, the caster sugar to the other, then stir. Break up any muscovado lumps with your fingers.
• Put the butter, chocolate, vanilla and coffee in a saucepan and heat very gently until melted and smooth. In another pan, do the same with the white chocolate ingredients. This white chocolate mix will look buttery and separated, but that's fine. While you wait, put a large jug onto your scales, crack in the eggs and add the soured cream. Make a note of the weight (it should be about 800g in total). Beat to combine.
• When the chocolates are melted, tip the dark mix into the bowl that has the muscovado in it. Tip the white chocolate mixture into the other. Pour half of the egg and soured cream mix into each bowl (do this on scales to be sure).
• Beat each bowl with a spatula or balloon whisk to make a smooth, runny batter. Leave it to sit for a few moments to thicken a little, then spoon alternate blobs of the batters into the tins, until they are filled to two-thirds full and all of the mix has been used. I find an old-fashioned ice cream scoop really useful for this. Using a skewer, swirl the two mixes together just a few times, to marble the mixtures.
• Bake the cakes together on the same shelf, in the middle of the oven, for 1 hr 30 mins or until risen and crusty-looking on top, and a skewer inserted comes out clean. Leave to cool in the tins for 30 mins, then turn onto a wire rack and cool completely.
• To make the 30cm cake, butter then line a 30cm round cake tin with baking parchment, then wrap the outside with a couple of layers of newspaper, securing with string (as you might a Christmas cake). Repeat the recipe as above, dividing the quantities for the 30cm cake in half between two bowls, as before. Bake the cake for 1 hr 45 mins and test as before.
• Make the buttercreams. Follow this method for both buttercreams and keep them separate. Heat the cream and coffee liqueur in a small pan until steam rises. Put the chocolate in a smallish bowl and pour over the hot cream. Leave to melt for a few mins, stirring until smooth. Leave to cool completely.
• In a large bowl, beat the butter with a pinch of salt with an electric whisk until pale and smooth. Gradually beat in the icing sugar to make fluffy buttercream. When all the sugar is in, gradually add the cooled ganache and beat together well. The white chocolate mixture will be whipped and very pale, while the dark chocolate mixture will be a milk chocolate colour when finished.
• Split and layer the cakes. Once each cake is completely cool, level off its slightly chewy, brownie-ish top using a long serrated knife. Spread a little dark chocolate buttercream over the thin cake board that matches the cake you're working on. Turn the cake upside-down onto the board, then sit this on a sheet of baking parchment, so you can spin the cake around.
• Split cake into three layers using a length of cotton or, as this is a fairly sturdy cake, simply cut using a long serrated knife, if you prefer.
• Now you can start to fill the cake. If you've made the buttercreams in advance and they have hardened slightly, warm in the microwave on defrost for 10 seconds and beat well. Half-fill a piping bag with the dark chocolate buttercream, either with a wide nozzle or just the end snipped off. Pipe a ring of buttercream around the inside edge of the bottom cake layer. This is going to keep the white and dark frostings separated and neat.
• Spoon some of the white chocolate frosting into the middle of the cake and spread it out to meet the dark frosting at about the same thickness. Stack the middle layer of the cake back on top and repeat until the cake is rebuilt. Chill for 10 mins. Ensure any crumbs are cleaned away, then cover the top and sides of the cake with an even coating of dark chocolate buttercream, paddling it out over the top and down the sides using a palette knife. Smooth the top as best you can. Repeat with all three cakes.
• Chill the cakes for at least 30 mins to allow the buttercream to firm up before covering in sugarpaste. Can be done up to three days ahead.
• Cover the cakes in sugarpaste. Starting with the small cake, transfer the cakes to new sheets of baking parchment, as any blobs of buttercream could get into the sugarpaste.
• Knead the sugarpaste until pliable, then shape into a smooth ball. Lightly dust the work surface and the top of the icing with icing sugar, then use a large rolling pin to roll a circle large enough to cover the entire cake and for the icing to be about 5mm thick. If you're not sure, roughly measure the cake with a piece of string from one side to the other (don't get it chocolatey). Using your rolling pin to help, or just lifting it with your hands, lift the sugarpaste over the cake.
• When the icing is in the right position, drop it onto the cake. Smooth it over the cake with your palms, working from the top down, until there are no wrinkles or folds. Push the excess in towards where the cake meets the board.
• Using a small sharp knife, trim the excess sugarpaste away from the cake. Keep the cake on the work surface for this, don't be tempted to lift it up as if you're trimming a pie, as the sugarpaste can rip.
• Using your palms or a plastic cake smoother, polish the sugarpaste to make a smooth, silky surface. Slide the cake somewhere it won't be disturbed and leave to dry overnight, if possible. Repeat for all of the cakes. Brush a little cooled boiled water over the 35cm drum and cover that in sugarpaste, too.
• Dowel the cake and decorate each tier. Now you need to insert dowels into the cake, which act like internal scaffolding. Starting with the 30cm cake, push three dowelling rods in a triangle into the middle of the cake - they should be set apart no wider than the base of the 23cm cake. Lightly mark where the top of the icing comes to on the dowel.
• Carefully pull out the dowels and line up on the work surface. Then, using a ruler, re-mark each rod to the highest point. Score the dowels with scissors around the marks and snap the plastic.
• Re-insert the rods in their original holes, rounded-end down.
• Make the royal icing, following pack instructions, to a fairly thick icing. Put a no.2 nozzle into a piping bag, then fill with some of the icing; cover the rest with cling film. Pipe random dots over the 18cm cake, from pea-sized to pinhead-sized. To make a large blob, squeeze continuously, rather than trying to draw a circle and fill it in. As you near the base, make the dots more sparse, eventually fading to nothing where the ribbon is going to sit). Leave to dry. The icing needs to be the right consistency, so that it pipes but doesn't drip.
• For the chevrons, knead a little of the colouring into the sugarpaste until evenly pink. Split into two; keep one half covered with cling film. Using a little icing sugar, roll the other half to about £1 coin thickness, and in a rectangle just bigger than A4 size. Starting from one of the short edges, cut into ribbons 2.5-3cm wide. Carefully lift the strips onto a piece of parchment on a board and take them outside, out of the wind. Spray with pink spray, then take back indoors and leave to dry for couple of mins. Repeat with the second piece of paste.
• Positioning the pink strips. Brush a little cooled boiled water in a diagonal stripe up the side of the 23cm cake, then position one of the pink chevrons up against it, letting it overlap at the bottom and curve around to meet the middle of the cake at the top. Press into position, cut away the excess flush to the cake and leave to dry. Do this with each of the chevrons, spacing them evenly. Go easy with the water and try to keep your hands clean and dry.
• For the gold cake, take it outside as well, then spray liberally to create a shimmery gold effect. Don't waste the spray on the middle of the cake where the next cake will sit. Leave to dry.
• Stack and complete the cake. To stack the cakes, spoon a little of the leftover royal icing over each of the dowel holes on the 30cm cake (bottom layer). Carefully lift the 30cm cake onto the covered board, then stack the remaining cakes on top of one another, positioning each cake and gently lowering the back edge of the cake onto the cake below. Make sure it's central, then slide a palette knife under the cake and gently lower the cake down. Slide the knife out at the last minute.
• Run a thin line of royal icing around the edge of the base board and attach 110cm pale blue ribbon. Fasten ribbon around the base of the gold cake and the white dotty cake, then finish with fresh flowers (wrap stems in flower tape or foil first).