CHOCOLATE MARBLE CAKE
Make and share this Chocolate Marble Cake recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 1h5m
Yield 1 cake, 1 serving(s)
Number Of Ingredients 12
Steps:
- Have all ingredients at room temperature Preheat oven to 350 degrees with rack in the lower third of the oven. Spray 8-10 cup tube pan with cooking spray.
- Use a whisk to combine four, baking powder, baking soda, and salt. Sift together. Set aside. In a small bowl combine the espresso powder, cocoa and 1/3 cup of the sugar with 1/4 cup of water. Whisk until smooth. Set aside. In another small bowl, whisk whole egg with egg white. Set aside.
- Cut the butter into pieces and place in an electric mixing bowl. Beat for 1 minute to soften. Gradually add remaining 1 cup of sugar and beat at high speed for about 3 minutes. Dribble eggs in slowly, about 1 T at a time, beating constantly for about 2 minutes. On low speed, beat in a third of the flour mixture. On medium-high speed, beat in half of the yogurt. On low speed, beat in half of the remaining flour. On high speed, beat in the rest of the yogurt and the vanilla. On low speed, beat in the remaining flour.
- Measure out 1 1/2 cups of yogurt batter and mix into the cocoa mixture. Set aside.
- Use a large spoon to fill the bottom of the pan with about three quarters of the white batter placed in dollops. Cover the white batter with dollops of chocolate batter. Top the chocolate batter with small dollops of white batter spaced so that the chocolate batter shows through. Use a table knife to marble the batters together with a circular or zigzag motion; be careful not to blend them too much. Bake for 45-50 minutes or until the cake starts to pull away from the sides of the pan and a toothpick inserted in comes out clean.
- Cool for 10-15 minutes on a rack. Unmold the cake. Cool completely before serving or storing.
CHOCOLATE CAKE WITH CHOCOLATE FROSTING
Provided by Alex Guarnaschelli
Categories dessert
Time 4h50m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Position a rack in the center of the oven. Grease the cake pans with 1 tablespoon butter, then dust with 1 tablespoon cocoa powder, tapping out any extra. Set aside.
- In a medium bowl, sift together the flour, baking powder and remaining 1 1/2 cups cocoa powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and remaining 3 sticks butter on medium speed until light and fluffy, 5 to 8 minutes. Add the vanilla, then beat in the eggs one at a time. On low speed, add the salt directly to the wet ingredients, then add half of the flour mixture and mix until just combined. Add the sour cream and mix until just combined. Remove the bowl from the mixer and gently incorporate the remaining flour mixture with a rubber spatula. Do not overmix. Fold in the chocolate chips.
- Spread half of the batter in each of the prepared pans. Tap the pans lightly on the counter so that the batter settles. Place the pans on the center rack of the oven and bake until a tester or small knife inserted in the center emerges clean, 40 to 50 minutes. Cool for at least 30 minutes. Unmold onto a rack. Cool to room temperature, 1 1/2 to 2 hours more.
- Mix together the bourbon and the simple syrup in a bowl. Set aside.
- For the frosting: In a medium pot, bring the heavy cream to a simmer. In a medium oven-safe bowl, combine the chocolate and sugar. Place the bowl on top of the pot with the heavy cream to melt. Once the cream is simmering, pour it over the chocolate mixture and stir until all of the chocolate has melted and you have a glossy ganache. Gently stir in the vanilla, followed by the butter pieces. Set aside to let cool to room temperature.
- Transfer the chocolate mixture to the clean bowl of a stand mixer fitted with the whisk attachment. Whip the frosting for 1 to 2 minutes to lighten the texture.
- Put the cake layers on a baking sheet fitted with a wire rack. Using a pastry brush, brush about half the bourbon mixture on each cake layer. Frost the top of the bottom layer, then stack the other layer on top. Frost the top and sides of the cake.
FRUIT-SWEETENED SNACK CAKE WITH CHOCOLATE FROSTING
This cake gets all of its sweetness from dried fruit (and a little from the dairy and orange juice). That means no added refined sugar!
Provided by Food Network Kitchen
Time 1h30m
Yield 10 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F and butter an 8-by-8-inch baking dish.
- Set aside 1/4 cup each of the apricots and raisins and dice; reserve for later. Put the remaining apricots and raisins in a medium bowl and cover with very hot water, then let soak until the fruit is very soft, about 5 minutes. Drain and puree in a food processor along with the orange juice until very smooth.
- Whisk the flour, baking powder, cinnamon and salt together in a medium bowl.
- Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth. Add the apricot-raisin puree and beat until incorporated and smooth. Add the egg and egg yolk, vanilla and orange zest and beat until incorporated. Lower the mixer speed to medium-low and add half the flour mixture, then all of the sour cream and then the remaining flour mixture, stopping to scrape down the sides of the bowl as needed (it's ok if the batter has some lumps). Fold in the diced apricots and raisins.
- Transfer the batter to the prepared baking dish. Bake until golden, the cake bounces back when pressed in the center and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in the pan on a rack.
- For the frosting: Soak the chopped dates in very hot water until very soft, about 5 minutes. Drain and transfer to the food processor. Put the chocolate in a small microwave-safe bowl and heat for 30 second increments, stirring after each, until melted and smooth. Add to the dates along with the heavy cream and cocoa powder. Process until light and smooth.
- Once the cake is completely cooled, spread the chocolate-date frosting over the top. Cut into squares and serve.
Nutrition Facts : Calories 340 calorie, Fat 19 grams, SaturatedFat 11 grams, Cholesterol 85 milligrams, Sodium 230 milligrams, Carbohydrate 41g grams, Fiber 5 grams, Protein 5 grams
ORANGE CHOCOLATE MARBLE CAKE WITH ORANGE BUTTERCREAM FROSTING
Fruit and chocolate together...yum! This is a beautiful, outstanding cake that is fairly easy to make and the results are smashing.
Provided by Karen..
Categories Dessert
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 17
Steps:
- Grease and flour two 9 inch layer pans.
- Cream butter and sugar in a large bowl with electric mixer.
- Blend in orange rind and eggs.
- Sift flour, salt and powder together and add alternately with milk, beating well after each addition.
- Pour about 2/3 of batter into prepared pans.
- Combine melted chocolate, baking soda and water and blend into remaining cake batter.
- Spoon chocolate batter here and there over orange batter and cut through with spatula or knife to make a marbled effect.
- Bake at 350* for 30 minutes or until cake springs back when lightly touched.
- Cool cakes in pans 10 minutes; remove from pans and cool completely on racks.
- Fill and frost with Orange Buttercream Frosting.
- Decorate with mandarin oranges.
- Orange Buttercream Frosting: Blend butter and egg yolk at low speed in a large bowl.
- Gradually beat in sugar alternately with orange juice.
- Beat in orange rind.
NANA'S CHOCOLATE MINT MARBLE CAKE
Chocolate and peppermint flavours are added and then swirled together to give a marbled effect. This was my grandmother's recipe so it is ancient!
Provided by Ninna
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Grease and flour an 8" cake tin, set oven at 200degC (400degF).
- Sift flour and salt, divide into halves.
- Cream butter and sugar until light; add eggs separately, beating well, divide.
- To one bowl add flour, cocoa mixture and fold gently.
- Fold remaining flour and peppermint essence into other bowl.
- Spoon half white mixture into prepared tin, top with chocolate mixture and then remaining white, smooth top and run knife through in a figure eight.
- Bake 50 minutes.
- Icing; Melt chopped chocolate over pan of hot water(or very low in microwave), add cold water, butter and icing sugar and stir until smooth and glossy - use immediately.
Nutrition Facts : Calories 414.3, Fat 19.3, SaturatedFat 11.5, Cholesterol 103.1, Sodium 144.2, Carbohydrate 58.3, Fiber 1.2, Sugar 42.4, Protein 4.5
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.
THE BEST CHOCOLATE SNACK CAKE
A cake I have made for years, it always bakes out moist and delicious, I also like to add in 1 teaspoon cinnamon into the dry mix :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees F.
- Set oven to second-lowest rack.
- Grease an 8 x 8-inch square baking pan.
- In a bowl mix together the first 6 dry ingredients.
- In another bowl whisk the water or milk with oil, egg, vinegar and vanilla; add to the dry ingredients and mix until combined.
- Transfer/spread into prepared baking pan.
- Sprinkle chocolate chips and walnuts over batter, swirl with a knife to mix into batter.
- Bake 30-35 minutes or until cake tests done.
Nutrition Facts : Calories 489.4, Fat 20.9, SaturatedFat 4.3, Cholesterol 35.2, Sodium 493.6, Carbohydrate 72.7, Fiber 3.2, Sugar 41, Protein 6.9
More about "marble snacking cake with chocolate frosting food"
EASY MARBLE CAKE WITH CHOCOLATE FROSTING | BEYOND FROSTING
From beyondfrosting.com
5/5 (1)Total Time 1 hr 3 minsCategory CakeCalories 1124 per serving
- Preheat the oven to 350°F. Prepare two 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Wrap with bake even stripes if desired.
- Cut the butter into pieces (about 1 tablespoon in size). Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until butter is really light and fluffy. Next, beat the cocoa powder into the butter until well mixed.
- Level off the cakes by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake centered on a cake board.
MARBLE CAKE WITH CHOCOLATE FROSTING - SWEETEST MENU
From sweetestmenu.com
4.5/5 (2)Total Time 1 hr 50 minsCategory CakCalories 485 per serving
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line and grease an 8-inch cake tin with baking or parchment paper.
- In a large mixing bowl, beat the butter and sugar together until pale and creamy. Add the vanilla and beat again. Add the egg, beat again, then scrape down the sides. In a separate bowl, sift the plain flour and baking powder together.
- Add half of the flour mixture to the butter and half of the milk and slow mix together on a low speed. Add the rest of the flour and the milk and continue to mix until combined. Finally, add the yogurt and mix until smooth and creamy.
- Remove 3/4 cup of the vanilla cake batter and add it to a separate bowl. To this, add the cocoa powder and extra tablespoon of milk. Stir until smooth.
MARBLE CAKE WITH CHOCOLATE FROSTING RECIPE - GRACE PARISI …
From foodandwine.com
3/5 Total Time 2 hrsAuthor Grace Parisi
- Preheat the oven to 350°. Butter two 9-by-2-inch round cake pans and line with parchment paper; butter and dust with flour. In a bowl, mix the 3 cups of flour, baking powder, and salt. In a cup, mix the milk with the vanilla.
- In a standing mixer fitted with the paddle, beat the butter at medium speed until light and creamy. Add the sugar and beat until fluffy, 4 minutes. Beat in the eggs, one at a time, scraping down the bowl. Beat in the dry ingredients in 3 batches, alternating with the milk mixture and scraping down the bowl.
- Mix 2 cups of the batter with the melted and cooled bittersweet chocolate. Scrape the remaining batter into the pans. Dollop the chocolate batter over the batter in the pans and swirl with a knife. Bake in the lower third of the oven for about 35 minutes, until springy. Let cool for 15 minutes, then run a knife around the edges and invert onto a rack. Peel off the paper, turn the cakes upright and cool completely.
- Melt the bittersweet chocolate in 1/4 cup of the heavy cream and let cool. In a standing mixer fitted with the whisk, beat the butter and egg yolk at medium-high speed until creamy. Beat in the sugar at low speed. Beat in the remainder of the cream, vanilla, and salt, then beat at medium-high speed until fluffy, 3 minutes longer. Beat in the cooled chocolate cream.
MARBLE CAKE WITH WHIPPED CHOCOLATE BUTTERCREAM | I AM …
From iambaker.net
CHOCOLATE-CARROT SNACKING CAKE WITH CREAM CHEESE FROSTING
From food52.com
MARBLE FROSTING RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
CHOCOLATE MARBLE CAKE - SPLENDA®
From splenda.ca
MARBLE SNACKING CAKE WITH CHOCOLATE FROSTING | RECIPE | FOOD …
From pinterest.com
EASY & MOIST ONE BATTER MARBLE CUPCAKES - FROSTING AND FETTUCCINE
From frostingandfettuccine.com
HOW TO USE COOKING CHOCOLATE IN CAKES – LITTLE UPSIDE DOWN CAKE
From littleupsidedowncake.com
THE BEST LISBON CHOCOLATE CAKE RECIPE – LITTLE UPSIDE DOWN CAKE
From littleupsidedowncake.com
MARBLE CAKE | EASY MARBLE CAKE RECIPE | A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
DEVIL’S FOOD SNACKING CAKE WITH MARSHMALLOW FROSTING - THE …
From thespruceeats.com
THE PERFECT CHOCOLATE CAKE FOR ANY OCCASION: THE FORK GF …
From littleupsidedowncake.com
CHOCOLATE MARBLE CAKE - SOUTHERN LIVING
From southernliving.com
HOW TO MAKE A CHOCOLATE FUDGE CAKE – LITTLE UPSIDE DOWN CAKE
From littleupsidedowncake.com
MARBLE CAKE WITH CHOCOLATE FROSTING - SUGAR AND SOUL
From sugarandsoul.co
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love