Cocoa And Yoghurt Marble Cake Recipes

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MARBLE CAKE



Marble Cake image

This marble cake may look fancy, but its flavor is pure old-fashioned goodness.

Provided by Jennifer Segal

Categories     Desserts

Time 1h30m

Yield One 10-in Bundt Cake

Number Of Ingredients 16

½ cup natural cocoa powder, such as Hershey's
2½ cups sugar, divided
½ cup water
4 oz semi-sweet chocolate, best quality such as Ghirardelli, broken into 1-in pieces
1 cup buttermilk (see note)
4 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
5 tablespoons unsalted butter
¾ cup sugar
¼ cup water
2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 443, Fat 19 g, Carbohydrate 66 g, Protein 5 g, SaturatedFat 12 g, Sugar 45 g, Fiber 2 g, Sodium 223 mg, Cholesterol 87 mg

MARBLE CAKE I



Marble Cake I image

A good practical cake, one that I make quite often.

Provided by Carol

Categories     Desserts     Chocolate Dessert Recipes

Time 55m

Yield 10

Number Of Ingredients 9

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup white sugar
½ cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 cup milk
2 tablespoons unsweetened cocoa powder

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.

Nutrition Facts : Calories 280.5 calories, Carbohydrate 41.2 g, Cholesterol 63.6 mg, Fat 11.1 g, Fiber 1 g, Protein 5 g, SaturatedFat 6.6 g, Sodium 303.9 mg, Sugar 21.3 g

CHOCOLATE YOGURT CAKE



Chocolate Yogurt Cake image

A chocolate yogurt cake that is a little more healthy than some others out there. When well-wrapped, this keeps very well for several days.

Provided by Kristina Kopnisky

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h25m

Yield 10

Number Of Ingredients 13

1 ½ cups full-fat yogurt
1 cup white sugar
½ cup canola oil
3 eggs
2 tablespoons brewed coffee
1 teaspoon vanilla extract
2 ½ cups whole wheat flour
½ cup cocoa powder
2 ½ teaspoons baking powder
1 teaspoon ground cinnamon
¾ teaspoon baking soda
½ teaspoon salt
1 pinch ground nutmeg

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
  • Whisk together yogurt, sugar, oil, eggs, coffee, and vanilla extract in a bowl. Add flour, cocoa powder, baking powder, cinnamon, baking soda, salt, and nutmeg; whisk until air bubbles form in the batter. Pour batter into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Serve warm or at room temperature.

Nutrition Facts : Calories 332.2 calories, Carbohydrate 46.5 g, Cholesterol 53.9 mg, Fat 14.9 g, Fiber 5.2 g, Protein 7.9 g, SaturatedFat 2.5 g, Sodium 370.5 mg, Sugar 22.1 g

COCOA AND YOGHURT MARBLE CAKE



Cocoa and Yoghurt Marble Cake image

This is a very easy to prepare cake, moist and tender, with yoghurt and cocoa to satisfy any sweet cravings.

Provided by WhileHeWasOut

Categories     Dessert

Time 1h

Yield 6-8 slices, 6-8 serving(s)

Number Of Ingredients 8

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter, softened
1/3 cup sugar
2 eggs
1 cup plain yogurt
1 1/2 tablespoons unsweetened cocoa powder

Steps:

  • In a bowl, whisk together flour, baking powder and salt. Set aside. In another bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Add in the eggs, beating after each addition. Mix in the yoghurt until smooth. Whisk in the dry ingredients until just combined.
  • Remove about 2/3 to 3/4 cup of batter and place in a separate bowl. Add the cocoa powder and mix until smooth. Pour enough of the light batter to evenly coat the bottom of your greased pan. Then add the chocolate batter and light batter in a checkerboard pattern. Once all the batter has been added, take a knife or a toothpick and run it through the batter, swirling it around (or simply add the light batter, then add the chocolate batter in spots, grab a fork and move it around a few times in the batter).
  • Bake for about 45 minutes at 180°C/350°F, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, before placing on a cooling rack to cool completely.

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