DOUBLE CHOCOLATE MARBLE CAKE
This is a fudgy cake that is very rich and there is more work involved than the usual marble cake.
Provided by Carol
Categories Desserts Cakes Chocolate Cake Recipes
Yield 14
Number Of Ingredients 12
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.
Nutrition Facts : Calories 418.6 calories, Carbohydrate 57.6 g, Cholesterol 121.8 mg, Fat 19.6 g, Fiber 2.3 g, Protein 6.7 g, SaturatedFat 11.6 g, Sodium 269.5 mg, Sugar 37 g
CHOCOLATE INTRIGUE MARBLE CAKE
This is a great 2 tone cake in which the syrupy chocolate batter "does its own thing" to the white batter. It is extremely moist and very pretty when sliced.
Provided by Karen..
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Combine flour, powder and salt and set aside.
- Cream butter, gradually adding sugar, until light and fluffy.
- Blend in one egg at a time, beating well after each addition.
- Combine milk and vanilla and add alternately with dry ingredients, ending with dry ingredients.
- Blend well after each addition.
- Turn two thirds of the batter into well greased and floured tube pan.
- Add to remaining batter the chocolate syrup and baking soda and mix well.
- Spoon chocolate batter over white batter.
- DO NOT MIX!
- Bake for 65 minutes or until cake tests done.
- Cool for about 15 minutes on rack and remove from pan.
- Cool completely and then frost.
CHOCOLATE BLISS MARBLE CAKE
This cake is served at all of our family parties. It's low in fat, but still delicious. I've been making it since 1985, when my late husband had heart surgery and had to watch his diet. -Josephine Piro, Easton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Let egg whites stand at room temperature for 30 minutes. Dissolve cocoa in water; let stand until cool., In a large bowl, beat 3/4 cup sugar, milk, oil and extracts until well blended. Combine the flour, baking powder and salt; gradually beat into sugar mixture until blended., In another bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Remove 2 cups batter; stir in reserved cocoa mixture., Coat a 10-in. fluted tube pan with cooking spray. Alternately spoon the plain and chocolate batters into pan. Cut through batter with a knife to swirl., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For topping, in a microwave, melt whipped topping and chocolate; stir until smooth. , Place cake on a serving plate. Drizzle with topping. Arrange raspberries in center of cake.
Nutrition Facts : Calories 215 calories, Fat 6g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
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.
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