Marbled Chocolate Cake Food

CHOCOLATE MARBLE CAKE

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.

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.

MARBLED CHOCOLATE MUD CAKE

Steps:

• METHOD.
• 1. Grease a deep 22cm-round cake pan; line base and side with baking paper.
• 2. Heat butter, hot water and sugar in a large pan. Stir over a low heat until sugar is dissolved. Transfer mixture to a large bowl; cool to warm.
• 3. Beat mixture with an electric mixer on low speed for 30 seconds. Beat in eggs, one at a time, until combined. Stir in sifted flours. Divide mixture in half. Stir white chocolate into one portion and dark chocolate into remaining portion.
• 4. Pour white portion into prepared pan, then dark portion. Use a skewer to drag through mixtures to create a marbled effect.
• 5. Cook in a slow oven, 150C, for one and a half hours or until cooked when tested. Cool cake in pan.
• 6. Ganache. Heat chocolate and cream in a small pan over low heat; stir until melted. Cool until a spreadable consistency.
• 7. Spread ganache over top and side of cake; decorate with chocolate shapes; serve with double thick cream.

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.

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.

CHOCOLATE MARBLED CHEESECAKE

Steps:

• Heat oven to 325°F.
• Mix crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese, sugar, flour and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Pour half the batter into medium bowl; stir in melted chocolate. Drop tablespoonfuls of batters alternately into pan. Cut through batters with knife several times for marble effect.
• Bake 55 min. to 1 hr. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.
• Refrigerate 4 hours or overnight.

MARBLE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.
• Place flour, baking powder, salt, sugar, butter or margarine, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth. Reserve 3/4 cup batter; pour the remainder into pan.
• Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.
• Bake in preheated oven for 30 to 35 minutes, until an inserted wooden pick comes out clean.

CHOCOLATE-VANILLA MARBLE CAKES

Steps:

• Preheat oven to 350 degrees. Butter four 2-by-6-inch miniature-loaf pans (2 inches deep; not nonstick). In a medium bowl, whisk together cocoa powder and 6 tablespoons hot water. Stir half the batter into cocoa mixture.
• Spoon 2 dollops of batter into pan next to each other, 1 chocolate and 1 vanilla. Repeat twice, alternating layers, and swirl.
• Bake until a skewer inserted in center of a cake comes out with a few moist crumbs attached, 40 to 45 minutes, rotating pans halfway through. Let cool completely in pans on a wire rack. Run a knife around edges, then turn out cakes.

DOUBLE CHOCOLATE MARBLE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an flour one 10 inch tube pan.
• To make marbling mixture: Combine 1/3 cup of the coca and 1/2 cup of the white sugar and mix well.
• In a large bowl, beat the egg whites until stiff, and set aside.
• In another bowl, cream the butter with 1 cup of the sugar and the brown sugar. Beat in the egg yolks, then the vanilla and sour cream.
• In another bowl, stir together the flour, cocoa, salt, and baking soda. Beat into the creamed mixture. Stir about 1/3 of the egg whites into the batter to lighten it and then fold in the rest gently but thoroughly. Spread about 1/4 of the batter into a greased and floured tube pan and sprinkle with about 1/3 of the cocoa-sugar mixture. Continue repeating layers, ending with the batter. With a knife, lightly swirl the batter and cocoa mixture together
• Bake at 325 degrees F (175 degrees C) for 1 3/4 hours, or until it tests done with a toothpick. Let cool on a rack. Makes 16 to 20 servings.

MARBLED CHOCOLATE CHEESECAKE

Steps:

• Heat oven to 350ºF.
• Microwave chocolate in large microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. Stir until chocolate is completely melted.
• Add 1 pkg. cream cheese, 1/4 cup sugar and 1 egg; beat with whisk until well blended. Pour into crust.
• Beat remaining cream cheese, sugar, egg and vanilla in same bowl with whisk until well blended. Spoon over chocolate batter; swirl gently with knife.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Let stand at room temperature 10 min. before serving.